Podcasts about yountville

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

I recently had an opportunity to sit down with three Napa Valley vintners to discuss several law suits which have been in the news. Lindsay Hoopes founded her winery in Yountville in 1983. Heather Brakesman Griffin's family founded Summit Lake Vineyards on top of Howell Mountain in 1971. Stu Smith founded Smith-Madrone on top of [...]

This live audience episode features winemaker Blair Guthrie of Stewart Cellars located in Yountville of Napa Valley in California. We gathered at The Vine Club in Atlanta, GA with 20 Atlanta wine professionals and friends of the wine industry thanks to Aaron Cooper of @trickingoffainteasy who conspired with Blair to create a memorable weekend showcasing the entire portfolio of Stewart wines around Atlanta. Aaron even surprised all of the guests with a luxury spread of delicious food at the end of the recording thanks to friends at Bovino After Dark, and essentially this turned into a pretty epic evening of wine-ing and dining with incredible people. You'll hear a little bit about Blair's upbringing in New Zealand, playing rugby, basketball, and cricket, while pursuing an interest in graphic design. He says that the skills he developed in those areas do contribute to his skills as a winemaker today with what he describes as an athlete's competitiveness, a creative eye, and an artist's enthusiasm for winemaking. He takes us back to stories from 2009 when we worked as a harvest intern at Paul Hobb's Crossbarn in California, where he met his wife, Caroline Stewart. They now are running Stewart Cellars together, a multi-generational, family-owned and operated winery that has been producing premium-quality wines since its inception in 2000. We talk about their farming practices and philosophies as we taste through the wines with the audience, and we even open it up for a live Q&A at the end of the episode. Thank you to Aaron and Blair for dreaming this up, thank you Taylor at The Vine Club for hosting us, and thanks to everyone who joined us for this pretty epic evening celebrating the wine community in Atlanta. You can visit www.stewartcellars.com to learn more about these wines and follow @stewartcellars and @guthriefamilywines on Instagram.Recorded April 25, 2025-----------------Our presenting sponsor for May is The Monticello Wine Trail in Virginia. The Monticello Wine Trail proudly announces Monticello Wine Week, an immersive celebration of Virginia's premier wine region, taking place from June 5-8, 2025. With events spanning Charlottesville, Nelson, Orange, and Greene counties, this annual series highlights the exceptional wines, winemakers, and vineyards that define the Monticello American Viticultural Area (AVA). Nestled in the heart of Virginia's wine country, the Monticello Wine Trail is home to more than 40 acclaimed wineries, all within a short drive of Charlottesville, VA. Click HERE for info about all Monticello Wine Week events!“Monticello Wine Week is a time to celebrate the remarkable wines being produced in our region and to share the passion and dedication of our winemakers with both locals and visitors,” said Stephen Barnard, President of the Monticello Wine Trail and Winemaker at Keswick Vineyards.

Henry's got the good stuff@Mtbravewines @brandlin_wine #wine #napavalley # cabernet #zinfandel #podcast #radioshow #californiawine #talkmedianetwork Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS –

On this episode of the California Now Podcast, host Soterios Johnson welcomes actor and comedian Josh Meyers, cohost of Family Trips with the Meyers Brothers— a podcast he does with his brother, late-night talk show host Seth Meyers. In this engaging conversation, Meyers shares the inspiration behind the podcast, its memorable guests (from Bill Gates to Tiffany Haddish), and why childhood vacations provide such great storytelling material. “It's a great equalizer,” he notes. “They all were kids once, and they all took trips with their families.” Meyers talks about his Los Angeles neighborhood Franklin Village, name-dropping a few go-to local spots. He also shares his love for solo ski trips to Mammoth Mountain. “When it gets to the winter, I can't stop myself from going up to Mammoth. I love it so much,” he gushes. He also maps out a dream California road trip from L.A. to Palm Springs to Idyllwild, highlights under-the-radar gems like Los Olivos and Sea Ranch, and shares a particularly indulgent memory: a legendary lunch at the French Laundry in Yountville. In Family Trips fashion, the episode closes with a rapid-fire round of questions, where Meyers chooses his ideal trip setting—“you had me at mountains”—and declares the ultimate Golden State driving soundtrack.

Send us a textWelcome to our latest episode, where we embark on an entertaining deep dive into Trader Joe's Platinum Reserve Yountville Cabernet Sauvignon 2023. As curiosity swirls around budget wines, we aim to answer the pressing question: is spending less than $20 worth the risk? Our conversation opens with a thorough exploration of the wine's background, including Yountville's rich vineyard history dating back to 1836 and why its grapes are prized by many.As we sip through each tasting note, you'll find compelling flavors that illustrate the depth and complexity often overlooked in lower-priced selections. We discuss the unexpected layers of taste that challenge preconceived notions about affordable wines, making Trader Joe's Cabernet a worthy addition to any menu for all occasions.Whether pairing it with holiday meals or casual dinners, our reviews convey how this wine manages to achieve a high-quality profile while still being approachable for casual drinkers. In an economy where many are seeking bargains, discover how this bottle stands out as an anomaly in an ever-evolving market landscape, encouraging conversations about quality, craftsmanship, and ultimately enriching your wine choices.Join us for this delightful tasting, and don't forget to subscribe, share, and leave a review of our podcast. We are excited to hear your thoughts on this wine and your own affordable selections!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Notre expert maison en voiture classique, André Fitzback, nous parle du rôle incompris de la Heat Riser Valve Notre collègue Germain Goyer revient d’essai de véhicule électriques en hiver avec le CAA-Québec et nous livre ses premières impressions. Pendant ce temps, Benoît revient de Yountville, en Californie où il a fait l’essai du Lexis Lx 700H 2025 et Alain a pris le volant du nouveau Nissan Kicks. Voir https://www.cogecomedia.com/vie-privee pour notre politique de vie privée

Send us a Text Message.Trader Joe's Reserve Yountville Chardonnay 2023-The Best $10 Yountville Chardonnay?Yountville is a Napa Valley AVA where they never, ever make ten-buck Chardonnay, much less any $10 wine.Trader Joe's is bringing you a Yountville Chardonnay that has 8 months in new and used French oak barrels!Most Yountville Chardonnay starts at $25 and goes to $65 and beyond.Find out how Trader Joe's offers this $9.99 Chardonnay at this bargain price.For all the information check out https://cheapwinefinder.com/ and listen to the best value-priced wine PODCAST!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Aura Bora is a sparkling water that pushes the limits of sparkling water. Founded by Paul Voge, it's a company that prides itself on spiking its cans of water with herbs, fruits, and flowers for earthly tastes and heavenly feelings. (True to the claim, we certainly had some feelings when we tried their green bean casserole concoction.) Paul, a guest on today's show, has incredible taste and is bursting with passion for his waters. We talk about his journey and how he comes up with flavors that include chai cranberry, persimmon clove, and peppermint watermelon. If you haven't tried Aura Bora, you don't know what you're missing. Also on the show, Matt is back from a California road trip and gives some of his highlights, including The Duchess and The Summit in Ojai, Bell's in Los Alamos, Ad Astra Bread in Monterey, Cat & Cloud Coffee in Santa Cruz, Itani Ramen and Fentons Creamery in Oakland, the cafe at Chez Panisse in Berkeley(!), Ad Hoc and Mustards Grill in Yountville, and El Molino Central in Sonoma.Want to partner with TASTE? Send us a note at: partner@tastecooking.com. MORE FROM AURA BORA:We've Hit Peak Beverage [TASTE]Dry Guys Olive Oil Martini [official]This Is TASTE 303: Olipop [TASTE]

Somerston Estate and Priest Ranch live in a magnificent area to the east of Napa Valley, comprising of over 1600 acres. In addition to the property they’ve opened The Kitchen at Priest Ranch in downtown Yountville. Cody Hurd is Winemaker for these two premier brands and was able to sit down to tell us a [...]

In this episode we take you on a trip to one of the places in the US that we enjoy returning to from time to time. Welcome to the wine region of California. We'll share three ways that we have experienced the wine regions and the pros and cons of each, some of our favorite wineries that we have visited, the wonderful places that we have stayed, and a few great places to eat while you are in the area. Whether you are seeking the perfect wine or just so breathtaking scenery, pack a bag and join us as we travel to Napa Valley and Sonoma, California. Some links are affiliate links. See our disclosure. Here's the link to book the private tour wine driver we used on one of our trips - Steve Batory - Fine Wine Tours Where we have stayed: Carneros Resort and Spa - located between Napa & Sonoma White House Inn & Spa in Downtown Napa The Lodge at Sonoma Resort, Autograph Collection Hotel in Downtown Sonoma List of the wineries we have been to Note that Napa Valley includes St. Helena, Rutherford, Yountville and Sonoma includes Glenn Ellen, Kenwood, Russian River Valley Napa Mumm Napa Cade Winery Peju Round Pond Caymus Reverie II Crocker & Starr V Sattui Winery - we had lunch here Sonoma Porter Creek vineyards Martorana Family winery Christopher Creek Pedroncelli Winery picked up lunch at dry creek general store - ate at Martorana Family winery Thomas George Winery Buena Vista Kenwood Anaba Matanzas Creek Winery The Donum Estate Gloria Ferrer Wines Landmark j Rochioli Vineyard & Winery Jacuzzi Family Vineyards Benziger Family Winery - Biodynamic Farming Cline Where to Eat Eat brunch at Auberge du Soleil - Napa Dry creek general store to pickup sandwiches v. Sarttuli Sonoma market - for sandwich and salads hot bar lunch meat The girl & the fig Sonoma B & V Whiskey Bar & Grille Sonoma In the town of Napa Allegria Oxbow Public Market - with food vendors etc Tarla Mediterrean In Yountville RH Yountville Bouchon Bistro A couple of other suggestions: In napa and sonoma you are going to also find tasting rooms so if you don't want to drive from one to another You Have to stop by Muir woods - make a parking reservation online but we think it is a must do when visiting the area San Rafael might be a good stop for lunch on the way in from San Fransisco, we recommend - Taqueria San Jose in San Fafael On the way to Muir Woods stop in Mill Valley - Equator Coffee Sign up for free travel deals & exclusive content here. Read more about this and other travel destinations on our BLOG Follow our travels on Facebook Follow our travels on Instagram here See and Save our travel ideas on Pinterest See our travel videos on You Tube Music Credit Music by OYStudio from Pixabay

If you're curious about how restaurant chains source their beverages, this Podcast is for you. In this informative episode, Sid Patel, CEO of Beverage Trade Network, takes you inside River Roast, one of the restaurants by Levy Restaurants. He is in conversation with Rachael Lowe, Director of Beverage Operations for Levy Restaurants. Rachael explains the procurement process for beverages in restaurants, from choosing the right products to negotiating prices and contracts. She also explains how the beverages are selected and provides insights into managing inventory and building successful supplier relationships. Whether you're a restaurant owner, manager, or wine director, you won't want to miss this informative video about the beverage procurement in restaurant chains. So grab a glass of your favorite libation and join us for this fascinating look behind the scenes of the restaurant industry. ***About Rachael Lowe*** Director of Beverage Operations at Levy Restaurants Rachael Lowe passed the advanced sommelier degree from the Court of Master Sommeliers in 2009 with a top score that earned her a Rudd Scholarship. She was the 2010 Jean Banchet Top Sommelier, 2011 Star Chef Rising Star Sommelier and 2016 Food & Wine Sommelier of the Year. In addition to such merit, she won the top prize at the Ruinart Chardonnay competition hosted by Ruinart and the Guild of Sommeliers in 2010 Lowe served as Sommelier at the Michelin-rated Bouchon, a French bistro in Yountville, CA, under the direction of The Thomas Keller Restaurant Group. Prior to her time there, she spent more than four years as Sommelier for several fine-dining venues throughout New York City, including Café Gray, the Mandarin Oriental and Restaurant Gordon Ramsay inside The London NYC hotel. Upon moving to Chicago Lowe served as Director of Wine and Spirits at the Trump International Hotel & Tower Chicago, where she oversaw all wine and beverage management, which included Sixteen, the hotel's signature fine-dining restaurant, Rebar, the Terrace at Trump, and all catering and in-room dining. She then took over as Wine Director at both Naha, a Michelin-starred Mediterranean restaurant, as well as the companies French based sister restaurant, Brindille. Six years ago Lowe took the position as Director of Beverage for Spiaggia, where she oversees the restaurant, Café and private dining events.

This week we're bringing you inside one of Napa Valley's premier wineries, Silver Trident Winery. A boutique family winery producing just 3,500 cases a year, Silver Trident focuses mainly on single-varietal wines: Cabernet Sauvignon, Pinot Noir and Sauvignon Blanc as well as a proprietary Napa Valley Red Blend. We sit down with Rosemary Hermans-Walls, Wine Club Manager in the Yountville tasting room furnished exclusively with the Ralph Lauren Home Collection to discuss the story behind Silver Trident. Love the show? Follow us and leave a review. And for more behind-the-scenes footage, follow Fiona on Instagram @FionaMoriarty @FactswithFiona.

If you want to learn the inside scoop from a General Manager of a highly rated hotel as to what it actually takes to help a hotel's team inspire consistent Five Star Reviews from guests, this is the podcast for you! The Bardessono Hotel and Spa in Yountville, California, managed by Remington Hospitality, boasts a stellar 5 out of 5 Stars on Tripadvisor and Google, 9.1 out of 10 on Booking.com and 9.6 out of 10 on Expedia, not to mention some stunning ratings from travel guides and international publications. I had the pleasure of chatting with Alain Negueloua, the Vice President and General Manager of the Bardessono, to find out what kind of magic he and his team are doing to inspire such consistently enthusiastic reviews. If you care about revenue optimization, culture, and attracting and retaining great guests and great employees, increasing profit and customer lifetime value, please listen and share this episode of Get Great Guest Reviews with your associates. As a hotelier who led my previous hotel collection to the highest guest review scores in the world, a 96.1% GRI, Global Review Index from Review Pro, I am passionate about learning about the daily habits of high-rated hotels and what habits they have in common. SPOILER ALERT! While each General Manager and Hospitality Leader has a different way of describing what they do, there are core habits that highly rated hoteliers all share! Even better, you can apply these habits and philosophies to your daily work life, and you, too, will enjoy similar rewards. These proven principles will work in any category of hotel, restaurant, or attraction and in any service industry business where it is beneficial and vital to have returning customers and enthusiastic referrals, recommendations, and online reviews. Here's a quick overview of our discussion topics. For the Full Show Notes visit adelegutman.com/getgreatguestreviews  The elevating impact of an entrepreneurial spirit How experiencing excellence inspires more excellence in a community How to Stand Out from the Competition How to Build Trust Stories of the Power of Taking Action on Feedback The importance of collaborating with your team to solve problems Making Innovative Problem Solving a Daily Habit The Importance of Sharing the WHY. Hiring the right people and implementing standards. Clearly communicating standards and expectations The importance of listening to feedback. Relentless, constant, gentle pressure delivers a great guest experience. The importance of paying attention to the little things. The value of cross-training teams. How a stellar online reputation can help you stand apart. How stellar online reviews can give a competitive advantage. How stellar reviews help attract and retain employees. Books we discussed: Setting the Table by Danny Meyer Built to Last by Jim Collins Good to Great by Jim Collins Become a Hospitality Star Maker! If you want to learn more about making every guest and valued team member feel cared for, appreciated, and respected? Keep tuned into this conversation and subscribe to Get Great Guest Reviews! I hope you enjoy and benefit from this episode! Thank you so much to my guest Alain Negueloua Vice President and General Manager of The Bardessono Hotel and Spa in Yountville, California, managed by Remington Hospitality: https://www.bardessono.com/  If you would like some help implementing these ideas, it would be my pleasure to make the process easy for you. Please set up a time for us to chat on Calendly: https://calendly.com/adele-gutman/15min Website: https://www.adelegutman.com/ LinkedIn: https://www.linkedin.com/in/adelegutman/ Adele's Speaker Sheet: https://www.adelegutman.com/AdelesSpeakersSheet/ Twitter: @AdeleGutman YouTube: https://www.youtube.com/GetGreatGuestReviewswithAdeleGutman Apple Podcasts: https://podcasts.apple.com/us/podcast/get-great-guest-reviews/id1607713697 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzM3NzIxMy9yc3M?sa=X&ved=0CAMQ4aUDahcKEwiYyoi9gqH4AhUAAAAAHQAAAAAQAQ&hl=en Spotify: https://open.spotify.com/show/7AAgxomCdTCWue20ru3QWs Thank you for listening! Have a great week, and keep reaching for the stars! ⭐⭐⭐⭐⭐ Adele

Now Chris knows how to show up for a podcast, just check the photo's... Born in New York and raised in Texas, Chris started to discover wine working in restaurants. Tynan decided that he wanted to learn more so he moved to Napa Valley enrolled in some classes and started with a vineyard management company doing irrigation management for vineyards across Napa and Sonoma counties. Following a harvest at Cain Vineyard & Winery in 2004, followed up with a harvest with the renowned winemaking and viticulture team of Helen Turley and John Wetlaufer at Blankiet Estate in Yountville. Next Chris became the assistant winemaker at Colgin Cellars. At Colgin, Christopher worked closely with Vintner Ann Colgin, Winemaker Allison Tauziet, and Vineyard Manager David Abreu. It was here where he learned and embodied the standard for excellence in all aspects of winemaking and viticulture. In 2012, Christopher joined Cliff Lede as winemaker and started his own project Christopher Tynan Wines. christophertynan.com @christophertynan

About Jason McKinney and Truffle Shuffle: My name is Jason and I am the CEO and one of the Co Founders of Truffle Shuffle! I am honored that you want to learn more about Truffle Shuffle and our mission here! First thing I want you to know is that over here, we love food!! We love food a lot! Jason got his start in his home state of Georgia at the Sea Island Resort as Chef de Tournant before moving to Napa and working at The French Laundry. While working as Chef de Partie and poissonnier in Yountville, Chef McKinney earned the restaurant's award for Chef of the Year. From a family of self-starters, Jason has always had the desire to start something of his own. Jason McKinney (CEO), Tyler Vorce (COO), and Sarah Rundle-McKinney (President of Communications and Service) met while working together at The French Laundry. The three launched Truffle Shuffle as the honest truffle company at the end of 2018. Truffle Shuffle began with the sole mission of bringing clarity and integrity to the complex world that is truffles. Truffle Shuffle has come a long way since then, working with truffle-hunting families all over the world to source honest, traceable fresh truffles for passionate, Michelin-rated restaurants, and home chefs alike. Truffle Shuffle products like the Balinese Truffle Salt and Brown Butter Truffle Honey are available in stores like Whole Foods Market and online via Amazon. Be on the look out for their Sunday Live cook-along-classes! I had the idea for Truffle Shuffle while I was cooking at The French Laundry. It has since gone through many iterations but the core vision has always been us asking two questions: can chefs be successful in business? Is there a way to connect people through food on a global level? After leaving the French Laundry, we used to throw these lavish dinner parties for foodies and we would have everyone there ask us repeatedly about the latest cooking show, chopped challenge or Top Chef Master. The truth was that we did not really follow any of these shows as we were way too busy, but I started to watch a few and the one I really loved was Chef's Table. Incredible cinematography, compelling storyline, and the food looked so good at the end! I used to think that what if there was a way to watch a cooking show and than eat that dish at the end. As a kid, I bought a second TV and had the Food Network playing 24/7 thinking it would help me become a great chef one day. (I am not sure if it did anything or not.) The first idea for Truffle Shuffle was an app that chefs could order truffles directly from the hunters and we would cut out the greedy and dishonest middlemen. We started in 2018 by sending a friend to Italy and having them ship truffles back to us and we would go directly to the Michelin star restaurants we knew were using Truffles. We would then tell them the stories about the hunters. Through a ridiculous amount of sheer hustle, we were able to break 6 figures in our first 90 days of business. In 2019, we wanted to launch a product line and on my honeymoon with Sarah, we met a family that had made the most amazing Balinese Salt that I brought home. Once home, we mixed in our truffles and when we tasted it, we knew we were on to something. The first thing I told Tyler was that this was how we were going to make our first million dollars (I was wrong but a little right!). We ended up landing a deal with Whole Foods and we went to work making a product and learning how to do product demos. We were supposed to get a call in the beginning of 2020 whether or not they would put Truffle Shuffle into every Whole Foods store. That call came at the end of February 2020

Are you looking to find more balance in work and life?  On this episode of the Live Greatly podcast Kristel Bauer sits down with Percy Brandon, General Manager of the Allison Inn and Spa, to discuss curating a memorable wellness experience, the importance of celebrating the moments in your life, communication tips from the hospitality industry, a look into sustainability and more!  Listen now! Key Takeaways from This Episode: The importance of soft skills in the workforce Tips for dealing with conflict, negative feedback, and suggestions for staying calm during difficulty conversations Why Percy is known as the man who is always celebrating Tips for curating a wellness getaway A look into sustainable travel and what the LEED certified Allison Inn and Spa is doing What qualitites is Percy looking for when hiring new employees and what makes people positively stand out in the workplace What makes the Allison Inn and Spa special Kristel and her husband were able to experience the Allison Inn and Spa in preparation for this interview in a sponsored 3 night media stay and they highly recommend it if you have the chance to visit! About Percy Brandon: Percy Brandon, General Manager of The Allison Inn & Spa, has over 30 years' experience in the hospitality industry. His philosophy can be summarized as a desire and intention to provide a memorable, enjoyable experience for all guests. Percy believes there is no substitute for genuine, gracious hospitality in the restaurant and hotel business. Guest's expectations must be exceeded and Percy is known as the man who is “Always Celebrating”. A native of Lima, Peru, his love for traveling brought him to Vancouver, British Columbia on a break from college. Percy fell in love with the city and decided to make it his new home. He discovered the wonderful world of restaurants and soon decided to make them his life's profession. Percy moved to California in 1990 to join the newly reopened Palace Hotel in San Francisco and became manager of the Garden Court Restaurant. Percy then moved to Yountville to become the General Manager of the Napa Valley Grille. In 2000 Percy joined the Ferrari-Carano family by becoming General Manager of Vintners Inn and John Ash & Company, a small 44-room Inn, now developed into a magnificent 78-room Resort. In June of 2022 Percy took the helm at the amazing Allison Inn & Spa joining the efforts of the Austin Family to continue the growth of luxurious hospitality in the Willamette Valley. He is a resident of Newberg with his wife, Olenka, and twin boys, Vincenzo and Giacomo. Percy oversees all operations of the hotel, restaurant, spa, event and conference spaces, vineyards, and gardens. Percy proudly became a US Citizen in 2010. Percy is committed to the local community having served on the Board of Directors of several non-profit, community, and business organizations during his tenure in Santa Rosa. He now serves as board member of Taste Newberg, is on the Oregon Restaurant and Lodging Association (ORLA) member services committee, and attends Leadership Chehalem Valley Chamber. Website: https://theallison.com/   Instagram: @allisoninnspa Linkedin: https://www.linkedin.com/in/percy-brandon/  Twitter: @AllisonInnSpa Facebook: https://www.facebook.com/TheAllisonInnandSpa/  About the Host of the Live Greatly podcast, Kristel Bauer: Kristel Bauer is a corporate wellness expert, in-demand Keynote Speaker and TEDx speaker with a mission of supporting companies and individuals on their journeys for more happiness, success & well-being. With Kristel's unique background in Integrative Psychiatry, business and media, she provides invaluable insights and strategies to empower, inspire and motivate companies, leadership and sales teams as well as other groups and organizations. Kristel shares key insights into high-power habits, leadership development, mental well-being, peak performance, resilience, success & a modern approach to work/life balance. Using a blend of authenticity, Psychology & Science, Kristel provides insights to excel in sales and thrive as a team leader. Kristel's messaging supports company profitability while promoting vibrant company cultures with healthier and happier employees.  Kristel is a contributing writer for Entrepreneur and she is an influencer in the business and wellness space having been recognized as a Top 10 Social Media Influencer of 2021 in Forbes.  As an Integrative Medicine Fellow & Physician Assistant, Kristel has a unique perspective into optimizing well-being and achieving success. Kristel has been featured in Forbes, Forest & Bluff Magazine & Podcast Magazine and she has contributed to Real Leaders Magazine. She has been live on ABC 7 Chicago, WGN Daytime Chicago & Ticker News. To Book Kristel Bauer as a speaker for your next event, click here. Website: www.livegreatly.co  Follow Kristel Bauer on: Instagram: @livegreatly_co  LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here. Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions.  Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations.  They have not been evaluated by the food and drug administration.  Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statements made by guests.  Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content.  Always consult your physician for recommendations specific to you.

When the French Laundry closed its doors for renovations on Christmas Day in the quiet town of Yountville, thieves saw an opportunity to break in. However, these criminals didn't go for the cash register at the three Michelin starred restaurant: they pried open the wine cellar, stealing $550,000 worth of the world's most expensive wines. The investigation revealed a crime ring that spread coast to coast. Thank you for listening to season one of Vinfamous. If you like what you heard this season, leave us a rating and review. Follow the show so you're notified of new episodes or bonus content. Keep in touch with Wine Enthusiast at winemag.com.

The next generation of culinary artisans is changing the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion. In this episode of Chef AF, I chat with Dustin Falcon, Executive Chef at Rosemary & Pine, an American-inspired celebration of the dishes that Falcon loves to make and eat. He is also Executive Chef at Niku Steakhouse, where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu. Falcon attended culinary school at the Art Institute in Fort Lauderdale. After graduation, he returned to Wolfgang Puck's where he had been a busser prior to school, now as a line cook. Falcon says, “ten years ago, I moved to Napa Valley from South Florida. I moved after a meal from Per Se in New York City and the meal changed my life. It was such a humbling experience to go there. And I realized I didn't know half of what I needed to. So I started applying to Per Se but couldn't get in, and I ended up applying to Ad Hoc, one of Thomas Keller's sister restaurants in Yountville.”Leadership style is an important topic as to how it relates to employee retention. Falcon shares insights into his leadership style and says, “so my leadership style is constantly evolving. When I was at Niku, I was extremely hands-on. I was working the line with everybody, showing them every single project. I pretty much live there from morning to night, every single day, and then I got the opportunity to open up Rosemary and Pine and I realize you have to learn how to split yourself. You really have to learn to trust the process, trust the staff, and all the training that you've done with everybody.”To hear about the training programs and education that the staff receives, expectations for a Michelin-starred restaurant, and Falcon's top 3 reasons for sourcing local check out this episode of Chef AF, plus get the chef's recipe for Potato Gratin with Soy Dip! Do you want to be a part of a community of people sharing your fantastic enthusiasm for great food and experiences? Get full access to the newsletter and website here.

Chocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of Kollar Chocolates, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley.

Episode 38 takes place in Yountville with special guest Kerrin Laz of K. Laz Wine Collection. Learn about Kerri's  journey from working her way up from a wine buyer in Washington D.C. to the Wine Director of Dean and Deluca in the Napa Valley, to her own label and beyond.  The September 2022 and September 2014 police log were reviewed while enjoying a 2021 Shared Notes  Sauvignon Blanc from Russian River Valley. This episode goes beyond the wine with importance of wine growers and raising money for the Alzheimer's Association through photography. Highlights of the episode include the homecoming incident, fake Irish accents, adjusting wine selling strategies with changing economies and the scandals of fresh air. Start your year off with this special episode with an  incredible guest. 

As the first and only American-born Chef to be awarded multiple three-star Michelin ratings for his restaurants, The French Laundry and Per Se, Chef Thomas Keller brings his expertise to discuss Bones in this very special episode of Ingredient Insiders.Recorded in Yountville, California, and joined by his business partner Chef Mitch Mitchell, these friends and colleagues divulge us in the backstory of their culinary upbringings, how they formed their new venture, Proper Stock and Sauce Company, and the precise nature of how they select and prepare bones.FIND OUT MOREIngredient Insiders: https://www.instagram.com/ingredientinsiders/Thomas Keller: https://www.thomaskeller.com/Mitch Mitchell: https://truefoodsltd.com/This podcast is in partnership with The Chefs' Warehouse, purveyors and curators of the world's finest specialty foods and ingredients in North America. Visit our website to learn more: https://www.chefswarehouse.com/Produced by Gotham Production Studios, https://www.gothamproductionstudios.com/.

Gustavo Gonzalez, Winemaker and CoFounder of Mira Winery in Yountville was our guest on Podcast #490 back in May of this year. That one was on the phone and this one is in person. Mira Winery sits within walking distance of the town of Yountville and is well worth the walk. Or drive. It was [...]

This week on our Vino Lingo segment we feature Gustavo Gonzalez of Mira Winery, Yountville, Napa Valley defining the term “Climat”. Learn more by visiting www.miranapa.com

On March 9,  2018, a veteran entered the The Pathway Home, a residential treatment facility offering care to veterans, armed with the intention to kill multiple employees. Rachael talks about the victims of this crime: Christine Loeber, Jennifer Golick, and Jennifer Gonzalez Shushereba. She delves into their lives prior to the tragedy and discusses the tangible marks they left on their communities, even after their passing. Lastly, we close with a discussion regarding veterans and mental health, and Rachael provides statistics that will leave you speechless.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Shirley Chung, about finding her love for cooking, working in several superstar chef's kitchens and sharing her Chinese food heritage through her Chinese American cuisine at Ms Chi Cafe in Culver City, California. Chung is a native of Beijing and moved to the United States to get her degree in business management. She talks about loving food growing up and says, “when I first came to America the way for me to learn english I guess the fastest way naturally was through food.” Chung got her business degree from Cal State Hayward and began working in Silicon Valley for six years. In early 2000 when the dot-com bubble burst, Chung decided to go to the California Culinary Academy and train in culinary arts. This is when she discovered her calling. Chung knew she wanted to work for the best and learn from the best. She had an impressive start to her career, she started her externship at Thomas Keller's French Laundry, and then went to Bouchon in Yountville. Chung opened Bouchon's Las Vegas location and then moved to Restaurant Guy Savoy in Caesars Palace. Chung says about that time, “Being in Las Vegas is definitely like a really amazing stage to work for all of the celebrity chefs from all over the world.” Adding, “So I got a reputation to become the opener for all celebrity chefs.” She opened Mario Batali's B&B Ristorante and in 2010 Chung became the Executive Chef of Jose Andres' China Poblano. She has twelve new restaurant openings under her belt. Chef Chung shares that she struggled with depression and began to feel burned out. Chung takes a mental health leave and during that time Top Chef's casting was looking for Chung. In 2013, Chef Chung was a contestant on Bravo's Top Chef Season 11 where she finished top 3. She was invited back to Top Chef Season 14 where she was the runner up. We talk about Ms Chi Cafe, Chung and her husband Jimmy's restaurant in Culver City, California. They opened in 2018 even though Jimmy wanted to open an Oyster Bar. Chung says she wanted to do Chinese American comfort food and make everything she literally wanted to eat. You can get Chef Shirley Chung's Vegan Scallion Pancake recipe on Chef AF. Chung talks about surviving the pandemic, selling on Goldbelly and co-founding the Dumpling Mafia NFT, a chef driven NFT on this episode of Chef AF “It's All Food.” You can check out this episode and more on Spotify!

Producer Dub sits in so he and Jamie can nerd out on all the Comic-Con announcements and recap their bougie weekend getaway in Wine Country. Plus, the Uglee and Awkward Moments of the Week where a certain producer-slash-husband almost face planted in a really busy airport.

DO:1 - Show up on time! We realize most people are on vacation and relaxing, but Napa Valley sees a lot of people. If you know you're going to be late, call and see if accommodations can be made but know that everyone operates on a tight schedule and reservations are there for a reason. Wine countries are pretty spread out so understand how long it will take to get from point A to point B.2 - Ask questions! Don't be afraid to learn!  The staff at the winery is there to make sure you have a great experience, and they are very knowledgeable so if you are curious about a wine or a winemaking technique, please ask.  This is one thing I don't have a problem with.  My wife hates it because I like to ask a ton of questions but in return, I get a lot of great information.  3 - Understand that you are at a tasting not a bar. If you want to be loud and drink a lot, there are plenty of wonderful bars and restaurants that would cater to you. When you are at a winery you are there to taste and learn, so be kind to your host and be mindful of those around you!4 - Drink lots of water and make sure your eating!  Studies show that consuming food before drinking alcohol can help prevent you from getting too intoxicated too soon.  A lot of people underestimate how much wine you will be consuming while wine tasting. In the summer Northern California can push 100 degrees so make sure you are taking care of yourself and staying hydrated! No one wants to faint at a winery! 5 - Have fun! Explore! Take lots of pictures! The Wine country is a breath taking and exciting place! Enjoy your time with friend and family to take advantage of what the wine country has to offer.   Don't1 - Make too many plans. Can you do 5 wineries in a day? Yes. Should you? No. I understand a lot of people aren't sure if/when they will be back to the wine country, so they want to make the most of their time but trust me 5 wineries is a lot. Stick to 2-3 a day. Your liver and friends will thank you! 2 - Just drink wine. Get out and try something that's not wine! Mad Fritz for example, is a killer brewery up in St. Helena and there are numerous olive oil tastings available in Sonoma that also appeal to the younger members of your party. 3 - Just stay in one area. For example, there are so many beautiful towns in Northern California so don't just limit yourself to one. Napa, Yountville, St. Helena, Calistoga, Sonoma, Sebastopol, and Bodega Bay just to name a few are all places that have their own stories and unique culture. Go out and explore! 4 - Just limit yourself to big wineries or wineries that you've heard of. Do some research! Ask the locals and friends what they suggest. There are close to 500 different tasting rooms in Napa alone. Try to have a good mix of places you are familiar with and new names you have not experienced. Not only will you get a better view of the wine country and how different sized wineries operate, but you may discover your new favorite wine!5 - Forget that the most important part of your wine tasting trip is the memories and the experience! The wine, the food, and the views are all there to be had but who you're with and the memories you are making are the most important. All that matters at the end of the day is “do you like this wine or not”. So, find a wine you enjoy and drink it with the people that you like! Finally, please visit the brand new show website at www.obsessedwithwine.net and take a look around.  Make sure to click on the section at the top called wine discounts.  There you can find discounts on your favorite wines and accessories from wine.com and One Stop Wine Shop Thank you very much!  I'll see you tomorrow for another Daily Taste. Cheers! 

Chef Shirley Chung A native of Beijing, she moved to the U.S. to obtain a degree in Business Management, then trained in the culinary arts at the California Culinary Academy.She owned and acted as Chef de Cuisine of Fusion Catering before working for Thomas Keller at Bouchon in Yountville, CA, where she not only honed her culinary talent, but acquired skills in management, inventory and cost control.She opened Bouchon's Las Vegas location as Sous Chef, then moved to the position of Chef de Partie at Restaurant Guy Savoy in Caesars Palace.Continuing to another superstar chef's kitchen, she then opened Mario Batali's B&B Ristorante, progressing to Chef de Cuisine at Carnevino, where she was integral in raising the restaurant up to its current nationally recognized status.In October 2010, she was named Executive Chef of Jose Andres' China Poblano in The Cosmopolitan, where under her leadership, it was nominated for a James Beard Best New Restaurant award.In 2013, Shirley was a chef contestant on Bravo's Top Chef Series Season 11 New Orleans where she finished in the Top 3.Her experience working at China Poblano helped perfect her skill for Chinese cuisine, which she presents with a modern twist at her Orange County restaurantTwenty Eight, which she opened as Chef Partner in 2014.In 2016, Shirley was invited back to Top Chef Season 14 where she was the runner up.In 2018, Chef Shirley and her husband opened Ms Chi Cafe in Culver City which is a casual progressive Chinese-American restaurant serving lunch, dinner and weekend brunch and ships nationwide on Goldbelly.com.In 2019, Chef Shirley was the inaugural chef of Abernethy's, a new restaurant concept and chef- driven project at the Music Center in downtown Los Angeles.In2021, Chef Shirley co-founded Dumpling Mafia NFT which is the first chef driven NFT on the marketIn 2022, Chef Shirley competed among 32 of the best chefs in Guy Fieri's Tournament of Champions on the Food Network

Whether it's a cured country ham, a decadent chocolate-caramel brownie, they all have one thing in common...SALT! Alton, Tyler and Michael Symon reveal eight dishes they guarantee are definitely worth their salt!Tyler Florence can't resist a bacon and egg from Bottega in Yountville, CAAlex Guarnaschelli heads to NYC for the caesar salad at Pietro'sAlton Brown eats the country ham from Dillard, GAAarón Sánchez can't get enough of the caviar from Caviar Cafe in San FranciscoClaire Robinson goes for the sweet and salty brownie in Brooklyn, NYRyan D'Agostino always makes room for the breakfast at Kanella in PhiladelphiaMichael Symon details the beef jerky in Cleveland, OH.Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Bobby Stuckey is the Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service. Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry. Bobby has received some of the restaurant and wine industry's highest honors, such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional and Outstanding Wine Service. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey lead the acclaimed restaurant's team to earn the James Beard Foundation's Outstanding Wine Service award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. Listen today as we chat with Bobby about his journey from a busboy to restaurateur, and how he's advocating for an industry in crisis. 

I'm Lawrence Francis, Host of Interpreting Wine the place to learn from thought leaders in the world of wine and marketing, welcoming you to the London Somm Special series. Across these 3 episodes I'll be exploring three very different London wine led venues, talking with wine buyers and sommeliers in each venue about their wine programmes and careers in the industry. If you are working in wine or would like to I'm sure there will be loads to relate to in these episodes. We continue our exploration of all things wine in the company of Shane McHugh, Group Wine Buyer at Goodman Restaurant Holdings Ltd covering Goodman, Zelman Meats and Beast Restaurants. We hear some of his influences across a now 15 year career in hospitality. Intro Origin Story Goodman Restaurant Group overview Wine training Steak and wine pairing California Wine #1: 2018 Pinot Noir, Head High, Sonoma County ‘Via the legendary Price family, this offshoot of Kistler & Three Sticks showing that letting the fruit speak for itself in California speaks absolute volumes.' https://www.headhighwines.com/ California Wine #2: 2017 ‘Ghost Block' Cabernet Sauvignon, Pilcrow, Yountville, Napa Valley ‘Sara & Jonah Beer making showcasing some of the United States greatest single vineyards' https://www.pilcrow-wine.com/ Hospitality Legacy If you know someone who would enjoy this episode please share the direct link: www.interpretingwine.com/455 If you really enjoyed it please leave the episode an iTunes review on the same link. Thanks!

In a not-so-distant past, kids played with toys like Clackers that could shatter into sharp pieces, or lawn darts that caused serious injuries and deaths, or Suzy Homemaker dolls that reinforced gender stereotypes. “Dangerous Games: Treacherous Toys We Loved As Kids,” an exhibit at the Napa Valley Museum in Yountville, celebrates vintage toys and explores the physical and psychological harms some of them posed. We talk about the exhibit, why kids are drawn to dangerous toys and why they rouse so much nostalgia.

Suicide Prevention 1-800-273-8255 The Jury Room Links  https://www.patreon.com/juryroompodcast  https://www.buymeacoffee.com/Juryroompodcast  https://linktr.ee/juryroompodcast The Oracle Network Forms General case suggestion Missing Person Episode Feedback Stickers Justice For Danielle Bertolini and Sheila Franks   Show Notes from Active Shooter Podcast   No Notoriety Campaign: www.nonotoriety.com Don't Name Them Campaign: www.dontnamethem.com   Credits: Narrated By: JT Hosack Written By: Mari Cole Created, Researched, & Edited by: Kat Morris Disclaimer By: Lanie Hobbs from the True Crime Fan Club Podcast   Active Shooter: The Podcast is a Hi 5 Holly Production and is proudly partnered with the Oracl3 Network.

The 10K ladies are getting into the holiday spirit, exploring two very different cities but with luxury and excitement in both! Imagine luxurious dancing sugar plum nap time, wine tastings and a bucket list dinner or a chilly ice-breaking adventure, dog mushing and a visit to the Claus'! Lulu & Alison make your holiday dreams come true! Support the show (https://www.patreon.com/10KDollarDay/)

No Notoriety Campaign: www.nonotoriety.comDon't Name Them Campaign: www.dontnamethem.comCredits:Narrated By: JT HosackWritten By: Mari ColeCreated, Researched, & Edited by: Kat MorrisDisclaimer By: Lanie Hobbs from the True Crime Fan Club PodcastPromo By: Reverie True Crime https://reverietruecrime.wixsite.com/podcastActive Shooter: The Podcast is a Hi 5 Holly Production and is proudly partnered with the Oracl3 Network.

Kari Auringer, winemaker at Cornerstone Cellars, continued to regale us with her wonderful wines and tales in the second part of our conversation with her at their newly opened tasting room in Yountville, California. In the first show, Kari tasted us through Cornerstone's sauvignon blanc, rosé and pinot noir, three Read more... The post Wine Women – Kari Auringer, Winemaker, Cornerstone Cellars Pt. 2 appeared first on Radio Misfits.

Bright, airy, and elegant, with Carrera marble tables and wine bar, and a black and white checkered floor, the new tasting room at Cornerstone Cellars in Yountville, California, was a welcoming respite from a busy workday. Kari Auringer, winemaker for well over a decade at Cornerstone, greeted the hosts with Read more... The post Wine Women – Kari Auringer, Winemaker, Cornerstone Cellars appeared first on Radio Misfits.

DeDe shares lessons learned over a 25-year military career and how we can harness our humanness, get comfortable in setting boundaries and perfect our own work life balance to become the very best versions of ourselves. This episode is brought to you by The Estate Yountville. Located in the renowned Napa Valley wine region and nestled in the charming town of Yountville, The Estate is a vibrant and lush oasis. The property is truly a village-within-a-village, settled on an alluring 22-acre property. The Estate has redesigned the Wine Country experience. The property is comprised of two luxury hotels with decidedly different personalities – the sinfully good and oh-so-social Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. Offering curated signature experiences, coupled with stunning event spaces indoors and out, any group, whether corporate or social, is sure to have a most memorable stay at The Estate Yountville.

(Previously aired July 2021) This is not an episode about Napa's “icon wines” or “icon wineries” whose labels, rarity, and high cost cause a frenzy among consumers resulting in exclusive waitlists for the privilege of purchasing a bottle. No, today we're talking about the “star” vineyards that, in some cases, have become brands in their own right. In Part One, we spoke with Andy Beckstoffer, the winegrower who turned Napa Valley's grower-winery relationship upside down.  Today our illustrious guests include Paul Hobbs, Chris Tynan of Cliff Lede Vineyards, and Tom Hinde of Taub Family Selections to discuss what makes their vineyards so unique.  Paul Hobbs is an esteemed international winemaking consultant with projects across the globe from Argentina to Armenia but his home base is at Napa Valley's Paul Hobbs winery whose fruit is sourced from the sub AVA's of St. Helena and Oakville. He works with Beckstoffer's fruit from the notable To Kalon, Las Piedras, and Dr. Crane vineyards. He'll open up about his long-time relationship with Beckstoffer Vineyards plus the Nathan Coombs Estate on the foot of the Vaca Mountain range known for its volcanic soils and cool climate.  Taub Family Selections represents top sites in St. Helena, Rutherford, Oakville, Yountville, Mount Veeder, and Howell Mountain. Through a relationship with Andy Beckstoffer, the Taub family has access to the vineyards of Beckstoffer Vineyard Georges III (Rutherford) and Beckstoffer Missouri Hopper (Oakville) producing Cabernet Sauvignons since 2012. Winemaker Tom Hinde was previously known for his work at Kendall-Jackson Wine Estates, Hartford Family Winery, La Crema Winery, Lakoya, Cardinale, Stonestreet, and Verite. We'll tap into his experience at creating brands and a strong market perspective to give us insight into why these vineyards command such respect.We'll also be speaking with Christopher Tynan, winemaker of Cliff Lede Vineyards whose experience includes working with Helen Turley at Blankiet Estate in Yountville, as the assistant winemaker at Colgin Cellars where he worked closely with Vineyard Manager David Abreu. We discuss the famed Poetry Vineyard that is carved into a steep west-facing hillside, which reaches from the highest elevations of the Stags Leap District sub-appellation to the valley floor drawing its uniqueness from shallow, volcanic soils atop fractured shale planted by David Abreu with high vine density and proprietary clonal selection. Top up your glass with one of Napa's finest and join us as we hunt down some of Napa's most unique terroirs.

Sourdough starter doesn’t necessarily improve with age. In fact, the starter changes all the time, anyway, depending on the air around it and the flour that you feed it, according to Francisco Migoya, the head chef of Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza. “Whatever that sourdough starter was 100 years ago, there’s nothing remotely even the same in the present one,” he said. Originally from Mexico City, Migoya studied gastronomy at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and then moved to the United States, where he went on to work as pastry chef in some of the country’s great restaurants, including being executive pastry chef of The French Laundry and Bouchon Bakery in Yountville, Calif. He also was an instructor at The Culinary Institute of America in Hyde Park, N.Y., before joining Modernist Cuisine, Nathan Myhrvold’s research firm that had already produced the epic tome on the latest cooking techniques, which has the same name as the company. Migoya co-authored subsequent books, including Modernist Pizza, which was released on Oct. 5. It turns out there’s a lot to know about pizza; the book is three volumes long and traces the foods history, from its relatively recent origins in Naples, Italy, in the late 19th Century, to the cholera epidemic that drove Neapolitans across the seas, bringing their culinary customs with them. Migoya says the United States has the widest variety of pizza types in the world. “It’s a very interesting phenomenon to see what we’ve done here with the simple combination of dough, sauce and cheese,” he said.

Bobby Stuckey is a restauranteur in Boulder Co. His resume is beyond impressive. Starting as a bus boy at age 13 in Scottsdale he worked his way up the ranks and later became a Master Sommelier taking the Wine Director position at The Little Nell in Aspen, and the world renowned French Laundry in Yountville. He now runs Frasca Hospitality and over the past year he has been one of the main leaders and founders of the Independent Restaurant Coalition where he fought daily with Congress and politicians to fund the RRF and make specific changes to the PPP for the hospitality industry.

Carolyn Jung is an award-winning food and wine writer based in the San Francisco Bay Area. She is the recipient of a James Beard Award for feature writing about restaurants/chefs, a Columbia University Graduate School of Journalism award of excellence for diversity writing, an award from the American Association of Sunday and Features Editors, and numerous first-place honors from the Association of Food Journalists, and the Peninsula Press Club. In 2015, she was named an IACP finalist for “narrative food writing.” She has judged a bevy of food contests, including the biggie of them all, the Pillsbury Bake-Off. For 11 years, she was the food writer/editor for the San Jose Mercury News. She also was a contributor to the “Good Living” section of Gourmet magazine, and to the book, “The Slow Food Guide to San Francisco and the Bay Area.” Over the years, her work on other topics has been published in the Fort Lauderdale Sun-Sentinel, the Boston Globe, and the Portland Oregonian. Currently, she is a freelance food writer. Her work has appeared in the San Francisco Chronicle, San Francisco magazine, Silicon Valley magazine, EatingWell, Nob Hill Gazette, Coastal Living, Food Arts, Wine Spectator, Every Day with Rachael Ray, Plate magazine, Via magazine, East Bay Express, Oakland magazine, Alameda magazine, Edible Marin & Wine Country, Edible Silicon Valley, and other publications, including the online site, Tasting Table San Francisco. She ghost-writes and tests recipes for cookbook authors, as well as develops recipes for the Anova immersion circulator company. She lends expertise as a food industry/food trend consultant. In 2009, she served as a judge for the James Beard Foundation Cookbook Awards. Additionally, she hosts and helps coordinate chef cooking demos at Macy's. Her first cookbook, “San Francisco Chef's Table” (Lyons Press), was published in winter 2013. Her second cookbook, “East Bay Cooks” (Figure 1 Publishing), debuted in September 2019. In 2008, she created FoodGal.com, a food and wine blog that features interviews with celebrated chefs, reviews of intriguing cookbooks and products, the scoop on new restaurants, irresistible recipes, and her singular take on how food touches every aspect of our lives. In 2009, her blog was awarded second place for “Best Food Blog” in the nation by the Association of Food Journalists. A native San Franciscan, she's always been passionate about food — from the rarefied, breathtaking cuisine at the French Laundry in Yountville, to the intricate morsels of dim sum at Yank Sing in San Francisco, to the plain and simple, yet utterly satisfying tangle of ramen and fresh clams at Tanto in Sunnyvale. She's obsessed with all things ginger, almond paste, and chocolate. And she's a sucker for a well-made cookie Carolyn Jung's Website https://www.foodgal.com/ ___________________ “Help us promote this podcast and share this episode with a friend” “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released" --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

Bob's band The Deadlies played a gig at a private backyard party. Hear how it went and what happened when the cops showed up! 2021 will mark the return of the Bob St. Laurent Charity Golf Classic in Yountville and a post party at Feast It Forward in Napa. The goal is to get Gibson Guitars in local High School music programs. Plus how you can vote for the Rock and Roll Hall Of Fame.

Can you imagine what it has been like for restaurants during the pandemic? Today we speak to hospitality giant Bobby Stuckey about his personal experience, and about his work for the IRC (Independent Restaurant Coalition), as they fight for the places that are the backbone of our social lives. Besides being a Master Sommelier, Bobby is the Co-Owner of the Frasca Hospitality Group, which includes Frasca Food and Wine, Sunday Vinyl, Tavernetta and Pizzeria Locale Boulder as well as Scarpetta Wines. Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management. In 1995, he joined The Little Nell restaurant in Aspen as a sommelier. In 2000, Stuckey moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. It was here that Bobby met his future business partner, chef Lachlan Mackinnon-Patterson. With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy's Friuli-Venezia Giulia region, Stuckey and Mackinnon-Patterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, CO. Sponsored Promotions: -15 % off at checkout on Suerte Tequila using the code FINELINE15 -Sponsor Us! Visit our Patreon page to see the various levels of sponsorship or donate here. Show Notes: PPP Flex Phillips Roy Bill Restaurants Act Hero's Act --- Support this podcast: https://anchor.fm/finelinepodcast/support

Tova du Plessis was born and raised in a kosher Jewish household in Johannesburg South Africa, She came to the United States to attend college, planning to become a doctor.  She pivoted her professional plan and enrolled in the Culinary Institute of America at Greystone in Napa Valley. She completed externships with Pastry Chef Matt Tinder and Boris Portnoy at The Restaurant at Meadowood in Yountville. During a free period, she traveled to Philadelphia, connected with Michael Solomonov, who hired her as a line cook at Zahav and a sous chef at kosher European restaurant Citron & Rose. After a brief stint as the pastry chef at Avance, she joined The Rittenhouse Hotel as executive pastry chef, overseeing dessert and pastry at Lacroix. Tova opened essenbakery.com in 2016. The bakery focuses on Jewish breads and sweets, including babkas, challah, and rugelach.  She is a four time James Beard award nominee as a semi-finalist for “Outstanding Baker”.  Follow Tova on twitter @ChefTova and @essenbakery and Instagram @tovadup  Abigail Dahan is a Foodnetwork 2020 Chopped Sweets winner. She likes teaching regular folks how to bake like pros. She was born in Paris to a Moroccan Jewish father and French Jewish mother.. Her family moved to Cherry Hill, New Jersey, when she was young.  She returned to Paris for culinary school and eventually returned to the Philadelphia area.  In 2014, she was selected for Zagat's “30 under 30” list for Philadelphia. Dahan was furloughed as the executive pastry chef at Parc at the beginning of the pandemic and returned part-time early in the summer.  She won “Chopped Sweets” in early March and the episode aired 01 September 2020.  Abby prepared for the competition by watching as many episodes as possible and by memorizing certain recipes. After baking challahs out of her home, Abby started a business. She now teaches virtual baking classes. Follow Abby on Twitter @sugarchefabs Instagram @abbydahan and contact her for classes through her website www.thebakeschool.com 

The Trader Joe's Napa Oakville Cabernet Sauvignon 2018, the actual name on the bottle is Trader Joe's Platinum Reserve Oakville Napa Valley Cabernet Sauvignon 2018 Lot #97. The name was too long to fit in the title section.Trader Joe's features an array of Napa Valley sub-AVA Cabernets. I saw Atlas Peak, Yountville, Spring Mountain in addition to Oakville. All sell for $14.99. A typical Nappa sub-AVA starts at $24 to $30 and goes up.I picked the Oakville Napa Cabernet Sauvignon because Oakville is the home of Screaming Eagle, a 100 point Red that sells for thousands of dollars. This Trader Joe's wine is not Screaming Eagle, but Oakville is not that big, the vineyard these grapes came from was not that far from the Screaming Eagle vineyard.I do not know which vineyard or vineyards the grapes for Lot #97 came from, but we do know who made the wine. Precision Wine Company offers 11 different wine brands, one of them, Technique, is sold at Trader Joe's. They offer an Oakville Cabernet Sauvignon under their own label that lists for $48, so they know their way around Napa wines.This is a 2018 vintage wine which means it is a drink-it-now wine that has had almost two years of aging. We do not know what sort of oak barrel aging treatment the Trader Joe's Napa Oakville Cabernet Sauvignon 2018 had. Not knowing key production facts is one of the reasons this wine sells for such a low price for an Oakville Cabernet Sauvignon.With the expensive Napa Cabs who the cooperage was and which forest in France supplied the oak important features. Which vineyard supplied the grapes, which famous winery, and which rockstar winemaker was involved are the details that lead to coveted wines and super high price tags.With Trader Joe's Napa Oakville Cabernet Sauvignon 2018, we don't know any of that. We do know that Oakville is a load production wine, less than 5,000 cases (12 bottles to a case) and the grapes came from a premium vineyard. We know that because that is the only type of vineyard they have in Oakville.Knowing we are getting a wine made from great grapes is all we really need to know. Trader Joe's has enough of a history and a reputation that we expect solid winemaking techniques. Add great grapes to that along with a low price and you have the makings of a bargain.Trader Joe's says this Cabernet Sauvignon under a retail wine label would sell for $30. They do not typically over-sell their wines so if they say it is a thirty dollar wine I believe them. The alcohol content is 15%.Trader Joe's Napa Oakville Cabernet Sauvignon 2018 Tasting NotesThe color is deep, dark, opaque purple. The nose is smokey, spicey, dark, and brooding. There are extracted blackberry, black licorice, black pepper, mushroom, herbs, exotic spice, slow-cooked BBQ in a smoker, and sweet chocolate. The nose is worth the cost of the bottle.This is a drink-it-now wine, it shouldn't need decanting, but give the wine plenty of time to open up. This is a sleek, rich Cabernet that is full of flavor. It tastes of blackberry mixed with slightly sweeter blueberry, slightly bitter dark chocolate, a hint of green pepper, and black pepper. The mid-palate brings slightly rough spice, cranberry, a tug from the tannins, and a late hit of strawberry.This is a smooth, sleek wine, it has medium weight on the palate. The acidity does a fine job of allowing the flavors to unfold.The SummaryThe Trader Joe's Napa Oakville Cabernet Sauvignon 2018 is a terriffic $14.99 Napa Cabernet SauvignonI was originally planning on giving one of Trader Joe's current crop of Napa sub-AVA Cabs and then move on to something else.But this Oakville Cabernet Sauvignon brings huge value for the price. I am going to give some of the other sub-AVA Cabs a try.These are wines you need to try.

For years, I've been lucky to cook in kitchens in Las Vegas and since 2014, it's always been at Bouchon Bistro in the Venetian Resort Hotel Casino. On Episode 002, I speak to my friend Joshua Crain, Chef de Cuisine at Bouchon Las Vegas. Josh and I talk about everything from his years at the original Bouchon in Yountville, California to the unique challenges and rewards of cooking in the heart of the Las Vegas Strip. Detailed show notes are at the Cheftimony website. 

Toys R Us closing, Nor'easter, Money has the best Dong, Florida Gov Rick Scott signs Gun Bill, Birds chirp "Dodgers", French Laundry, Live Presser in Yountville, college campuses are politically correct, and Open lines

In this episode we talked to André Hueston Mack of Mouton Noir Wines.  Despite having a successful career with Citicorp Investment Services, Mack decided to leave his “desk job” to pursue his passion for wine.  While working as a sommelier in San Antonio, Mack discovered the joys of introducing guests to the little known vineyards that first attracted him to the business and “the instant gratification of a guest's reaction.” While still in Texas, Mack was awarded the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs.  This recognition led to a job as sommelier at Thomas Keller's world-renowned French Laundry in Yountville, California.  Mack went on to accept the position of Head Sommelier at Keller's equally famed Per Se in New York City, where he managed a 1800-selection award-winning wine list and consulted regularly with Chef Keller on menu and pairing development.  Winemaking had always been a dream of his and came to fruition in 2007 when he founded Mouton Noir Wines.  Throughout his career, Mack has forged special relationships with star growers and winemakers from Oregon  and it is with this luminary group that he is currently making his most exciting wines.  Mouton Noir wines are served at the best restaurants across the United States.  He recently began curating wines for Club W, a wine club for a new generation of drinkers, to continue his mission of making wine more accessible. Based on the success of his own wine labels, in 2011 Mack established Get Fraîche Cru, a boutique graphic design firm, for which he serves as creative director.  He was worked with clients such as Joel Gott, Palm Bay Imports, and Charles & Charles.  Most recently, Mack authored and designed Small Thyme Cooks, the world's first culinary coloring and activity book. Mack has been married since 2008 to author Phoebe Damrosch, whose New York Times notable book, Service Included: Four-Star Secrets of an Eavesdropping Waiter, detailed their courtship and collaboration in opening Per Se restaurant. Mack has been featured in major publication such as Food and Wine, Wine and Spirits Magazine, New York Times, The Huffington Post, and The Wall Street Journal.  Mr. Mack has been recognized for his outstanding contributions to business.  He was honored in 2007 with The Network Journal's 40-Under-Forty Achievement Award.  Mack is an ardent wine educator who has been invited to host seminars as well as lead panel discussions at several of the country's most prestigious food and wine gatherings including Aspen Food and Wine and Newport Mansions Wine and Food Festival. For More Information: www.moutonnoirwines.com Facebook: fb.com/MoutonNoirWines Twitter: @MoutonNoirWines Instagram: @YouKnowMouton