In the Drink

This week’s guest on In the Drink is AJ Ojeda-Pons. AJ, sommelier of The Lambs Club, brings a wealth of knowledge and style to all he serves. His passionate enthusiasm for the craft of winemaking is contagious to diners and wine enthusiasts alike. AJ, winner of GQ’s “Best Dressed Sommelier” award, brings his sense of style & his belief that one should “drink champagne every day” everywhere he goes. David Lombardo, wine and beverage director for Benchmarc Restaurants, crafted his own wine education through tasting, reading and traveling to wine regions throughout Europe and the United States and his devotion to the wine experience is evident throughout the famous wine lists he oversees at Landmarc (Tribeca & Columbus Circle), Ditch Plains and Kingside. David and AJ’s bios are attached for your reference. This program was brought to you by Visit Napa Valley. “I like to be able to offer a little bit of everything. Sometimes people aren’t looking to commit to a whole bottle of wine during dinner.” [20:00] –AJ Ojeda-Pons on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Christophe Hedges. Christophe graduated from the University of San Diego in 2001 with a Business degree and a minor in Theatre Arts. Before joining the family winery, he worked in San Diego as a wine steward for Costco and a wine buyer for La Tavola Kitchen. Christophe’s professional experience extends beyond the wine world: he worked as a stonemason and was a bull rider on the Columbia River Circuit. Christophe returned to the vineyards in late 2001. He purchased land in 2004 and planted his own vineyard in 2005 with his wife, Maggie. Christophe has planted vines for other properties but now devotes his time entirely to Hedges Family Estate. He does not like vacations. This program was brought to you by Visit Napa Valley. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is sommelier Jamie Graves. Jamie Graves moved to Japan when he was 22 and quickly fell in love with the food. Over five years he worked in a variety of Western and Japanese restaurants as a cook, studying the language and cuisine. In 2007 he passed the highest level of the Japanese Proficiency Exam for non-native speakers. Since moving back to New York he has worked in service, in 2008 opening Japanese fine dining restaurant Kajitsu as a server then in 2011 moving on to join the opening team of Brushstroke as a manager, a fine dining Japanese restaurant serving exclusively kaiseki style tasting menus. During his time as Service Director Brushstroke received one star from the Michelin Guide several years in a row, and was named as the #2 Best New Restaurant in the US for 2011 by GQ Magazine. In the beginning of 2014 Jamie joined Sakamai as General Manager, excited to develop one of the great sake programs in the US. In September of 2014 Jamie attended the World Sake Sommelier competition in Tokyo as one of ten finalists, and was one of three finalists selected for a “Judge’s Selection” award, with particular note of his warm approach to service and his inspired pairing of Japanese sake with Western cuisine. This program was brought to you by Visit Napa Valley. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn about soil science, irrigation and deep root vines on a comprehensive episode of In the Drink. Joe Campanale is joined by Brian O’Donnell of Belle Pente Vineyards. Brian and his wife Jill founded Belle Pente in 1992 with the purchase of a 70-acre farm just east of Carlton in what is now the heart of the Yamhill-Carlton AVA. Vineyards were planted starting in 1994, and their first commercial production of Pinot Noir was in 1996. Since the beginning, the goal has been to craft old world styled wines of impeccable balance and seductive complexity that reflect a strong sense of place. Carefully selected and well managed dry-farmed vineyards, staggered harvesting, meticulous hand sorting, small lot fermentations, 100% gravity processing, indigenous yeasts, finished wine moved directly-to-barrel (no settling), cold cellar temperatures to delay malolactic fermentation, long elevage, moderate use of new oak, and bottling without fining or filtration are among the techniques utilized to achieve this goal. This program was brought to you by Visit Napa Valley. “Vineyards by definition are a monoculture. The only thing you can really do is work the fringes and the environment.” [14:00] –Brian O’Donnell Belle Pente VineyardsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn about the invasion of Italian varietals in California Wines on a brand new episode of In the Drink. Joe Campanale is joined by Megan and Ryan Glaab from Ryme Cellars & Sam Bilbro from Idlewild Wines. Find out what happens when Italian grapes are mixed with California soil! This program was brought to you by Visit Napa Valley “For us it’s about making wines we’re excited about.” [02:00] –Meagan Glaab on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Michelle Biscieglia, Wine Director at Blue Hill New York. Like many sommeliers before her, Michelle was steered towards the world of wine by a glass of old, red Burgundy. While growing up just outside of Atlantic City, wine was not a part of her daily culture. Moving to NYC, working as a waiter at Pastis and participating in the “Reserve Wine” staff trainings changed all of that. Her career focus shifted, and Michelle began working as an intern in order to learn how to taste and appreciate wine. From there, she gained valuable “hands-on” experience in the vineyards, spending two sequential harvest seasons (2009 & 2010) in Burgundy. Upon her return to New York, she worked as a sommelier at Bar Boulud and Boulud Sud. In the summer of 2012, Michelle traveled to Piedmont to work in the vineyards of Barolo. Michelle joined Blue Hill in January 2013, bringing her love and passion of wine to the West Village. This program was brought to you by Visit Napa Valley See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Ivan MiloÅ¡ of MiloÅ¡ Winery on the PeljeÅ¡ac peninsula in Croatia. Grape and wine production in Ponikve, on the Peljesac peninsula has been a Milos family tradition for generations. They base their production on the autochthonous grape variety of Plavac mali. They have about 15 hectares of vineyards on the finest locations on Peljesac; on the slippery slopes of the Prapratno cove next to Ponikve village. Vineyards have been planted on sandy soil formed on the dolomite rocks. They are now planning to plant an additional 5 hectares of new plantations. Handcrafted vineyards and ecological production show the effort we put into every detail. This program was brought to you by Visit Napa Valley “Most of the wine people try to understand with their brain. we’re trying to produce wine you understand with your heart.” 13:00 –Ivan MiloÅ¡ on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by wine importer/distributor Philippe “Fifi” Essome. French born & raised, Philippe moved to NYC on Bastille Day 2000 with 1 bad luggage, $1500 & a phone number. He came with the desire to become a mixologist, he loved to mix things up back in France and wanted to explore the cocktail world. But he worked in places that only had wine & beer licenses!!! So he discovered French wine here — his first gig was @ Le Bateau Ivre, then @ Le Père Pinard in the Lower East Side for over 9 years along with Les Enfants Terribles on Ludlow & Canal Street. He got hooked on natural wines in 2005, and got so into it that he opened the first natural wine bar in NYC in 2008, The Ten Bells. 5 years later, he opened a natural wine shop in Brooklyn — Passage de la Fleur, and after 1 year he got rid of the shop and launched his wine importing/distributing company in July 2014. This program was brought to you by Visit Napa Valley. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Giuseppe Ippolito, proprietor of the Du Cropio estate in Ciro Marina (Calabria) & Blake Johnson of Rosenthal Imports. Du Cropio in local dialect means “doctor of agronomy” and reflects the fact that the Ippolito family has long been involved in the growing of grapes in the region. The estate encompasses a total of thirty (30) hectares, eight (8) of which are on the plains immediately inland from and within the confines of the town of Ciro Marina and twenty-two of which are tucked into the hillsides surrounding the village of Ciro, several more miles inland and at a considerably higher elevation. The soil, a mix of clay and limestone, is poor with excellent drainage which is reinforced by the steeply sloped hillside vineyards, conditions that are ideal for producing small crops of highly concentrated fruit. Most of the grapes harvested at the estate are sold either at the time of harvest or as bulk wine thereafter. Then, the finest wines are kept to be vinified at the estate and sold as “Du Cropio”. This program was brought to you by Visit Napa Valley. “Wine is produced in the vineyards – not in the cellars – this is the secret.” [17:00] –Giuseppe Ippolito on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get an inside look cocktail culture in Brooklyn on a spirited episode of In the Drink as Joe Campanale is joined by Peter Thomas Fornatale, co-author of Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough. Peter has spent a good part of the last two decades drinking in Brooklyn. He’s also been a publishing professional in that time frame at Simon and Schuster and Random House. He took cocktail classes from legendary New York bartender (and author) Dale DeGroff and spent a summer supporting a horseracing habit by bartending at the acclaimed Chez Sophie in Saratoga Springs. Cocktails are literally in his blood: his grandfather, John T. Flynn, was a brand manager at Seagram’s for many decades. He is also a site coordinator at The Park Slope CSA, putting him in close touch with the best local ingredients (and the people who buy them). This program was brought to you by Visit Napa Valley. “Cocktail books can be kind of same-y and I don’t think this one falls into that trap.” [10:30] “There’s a lot to appreciate in much of the whiskey coming out of Brooklyn right now.” [22:00] –Peter Thomas Fornatale on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today’s guest on In the Drink is Laura di Collobiano, the woman behind Valgiano, an acclaimed vineyard in Tuscany. Since 1994 Valgiano has been in the hands of Moreno Petrini, his wife Laura di Collobiano and oenologist Saverio Petrilli, a trio that has defined a totally new era for the production of this particular microclimate, with an eye on tradition and another on producing wines that can compete on the international stage. After flirting with organic agriculture for many years, the Tenuta di Valgiano converted to biodynamic agriculture in 2001, and has not looked back since. Valgiano produces around 80,000 bottles from its 25 hectares, a number that can vary significantly depending on the harvest. The labels are divided between a red and white both called Palistorti after the crooked poles in the vineyard and a red reserve made from a selection of the farm’s very best grapes. Valgiano’s wines have been recognised nationally and internationally. This program was brought to you by Michter’s See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today’s guest on In the Drink is wine legend Bruno De Conciliis. The Cilento region in southern Campania is not exactly known for winemaking. Bruno De Conciliis is one of those pioneers who set up vineyards in the beautiful coastal landscape. The vineyard’s founding year is 1995 and Bruno De Conciliis, supported by his father Alessandro, succeeds in giving the wines of the Domaine a very clear profile during the very first decade of its existence. De Consiliis chooses the two main varieties of the best-known wine region, the Avellino province in Campania, which is situated at the foothills of the Apennine Mountains, to plant them in the milder climate of the coastal region. The talented winemaker succeeds in making spicy, warm white wines from the variety Fiano. From the variety Aglianico he produces both a fruity, light red table wine (“Donnaluna”) and a storage type that is full of character (“Naima”). This program was brought to you by Visit Napa Valley. “[Wine] is only a matter of the mood of the wine grower and the winemaker. To be safe would be easy. To set up a protocol and always do the same thing, you would get the same thing — but is this what we want? I want each single bottle of each single vintage shown differently, telling its own story.” [28:00] –Bruno De Conciliis on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is talking about Italian wine with Jeff Kellogg, Beverage Director at Maialino. Jeff was naturally drawn to the restaurant industry and began waiting tables at the age of 18, which laid the foundation for his role at a restaurant group called 131 Main in Charlotte, NC, where he helped open four new restaurant locations and a wine bar. From there, Jeff strengthened his wine knowledge by working as a sommelier at the historic Greenbrier Resort in White Sulphur Springs, WV. He then moved to Napa in 2011 to work the harvest and served as a sommelier at the Michelin-starred restaurants Redd and La Toque. While there, Jeff passed the Advanced Exam of the Court of Master Sommeliers, receiving the prestigious Rudd Scholarship for the highest scoring candidate. After a stint working the harvest at Gramercy Cellars in Walla Walla, WA he relocated to San Francisco to become a sommelier at RN74. In June 2013, he moved across the country yet again to become Maialino’s new Beverage Director. “When you’re around the wine business a lot you think you know all the producers but that’s not the case at all. Once you start to learn stuff you realize you know nothing.” [08:00] –Jeff Kellogg on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joe Campanale kicks off the new year in style on a brand new episode of In the Drink. He’s joined by one of the most important New York wine figures, Jeff Porter, Beverage Director at B&B Hospitality Group. Jeff was born and raised in Texas. He became interested in wine at his first restaurant job in Austin. To learn all that he could about wine, Porter eventually took a stocking position at one of Austin’s best wine shops. He excelled there and was soon buying wine for the shop and traveling throughout Europe. Porter then moved to the West Coast where he first worked for a wine distributor in the Bay Area and then served as Wine Director at Tra Vigne Ristorante in St. Helena, where his passion for wine and hospitality took off. Most recently, Jeff held the positon of Beverage Director at Osteria and Pizzeria Mozza in Los Angeles. He moved to New York City in March of 2011 to head up the beverage program at Del Posto. He is recognized as an “Advanced Sommelier” by the Court of Master Sommeliers and is currently a candidate for the “Master Sommelier” designation. This program was brought to you by Michter’s. “I always call Italy the newest oldest wine region in the world. Obviously they’ve been making wine forever but they had to figure things out. Post World War II, Italy was super poor – even through the 50’s, 60’s and 70’s. It wasn’t until the 90’s that people started seeing money in wine.” [19:00] –Jeff Porter on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joe Campanale is joined by a real powerhouse in the wine world this week on In the Drink — Frank Cornelissen. Frank is one of the most renowned winemakers from Mount Etna. His farming philosophy is deeply rooted in the acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. His “hands off” approach of letting nature take its course without imparting chemistry has led to the creation of some of the most unique, profound, and terroir-driven wines. This program was brought to you by Michter’s. “There is something [existentially] bigger. You see this in the growing process in the wine. When you see a vine grows, it brings you fruit and then the fruit changes into the wine. Everything is there. It’s something very special which makes you very humble.” [14:00]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Grant Reynolds, Wine Director at Charlie Bird. Grant began his career working in restaurants in his hometown of Lake Placid, New York. His passion for wine took him to Piemonte, Italy, where he lived for a year before returning to the United States to attend the University of Colorado. While in school, Grant worked in various restaurants and eventually found himself at to the renowned Frasca Food and Wine where he spent three years working on the floor as a sommelier under the influence of wine greats Bobby Stuckey and Matt Mathew. During Grant’s tenure, the wine team was nominated three times for Outstanding Wine Service by the James Beard Awards. After graduating, Grant went on to pass the Advanced exam with the Court of Master Sommeliers, worked harvest at Domaine Dujac in Burgundy, and spent a few months at Noma in Copenhagen. In January 2013, Grant moved to New York City and began working for Grand Cru Wine Consulting under the leadership of Robert Bohr. He joined the Charlie Bird team in February 2013 and created the restaurant’s wine list with Robert. Less than a year after the opening of the restaurant, Grant was promoted to Wine Director. Grant was one of the finalists of the TopNewSomm competition, which recognizes excellence in the industry. He is one of the youngest Advanced Sommeliers in the country. This program was brought to you by Michter’s “We have a very short wine by the glass selection and that’s intentional because we often have wines open. We don’t have a Chardonnay by the glass, but chances are we’ll have white Burgundy by the half bottle.” [20:00] –Grant Reynolds on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If Sicilian wine piques your interest – today’s episode of In the Drink is for you! Hear from wunderkind wine guy George Hock, Wine Director and General Manager of the newly opened Barchetta. Barchetta, Italian for ‘little boat’ captures the charms of the Mediterranean seaside. An Italian seafood trattoria, Barchetta is a partnership between Esca’s acclaimed Chef & Partner Dave Pasternack and John Meadow’s LDV Hospitality. Pasternack brings his passion of sourcing the freshest ingredients of the sea and expertise of Italian cuisine to Barchetta’s intimate yet bustling atmosphere inspired by the communal charm of the rustic trattoria experience. This program was brought to you by Michter’s “We’re encouraging people to step out of the box.” [21:30] “All of Italy is esoteric if you think about it – every region and town has its own grapes meant to go with its own food.” [28:00] _–George Hock on In the Drink_4>See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dane Campbell, Head Sommelier at The Musket Room in New York City. A Long Island native, Campbell’s passion for wine developed from his love of food, which he pursued at the Culinary Institute of America. While studying there, Campbell expanded his culinary proficiency under Professor and close friend Pierre LeBlanc. Since then, Campbell has focused on studying wine and is currently preparing for advanced certification from the Court of Master Sommeliers, while already holding an advanced certificate from BarSmarts. Campbell gained experience working with sommeliers at several of New York City’s top restaurants, including Gotham Bar & Grill, where he was hired as Captain and Cellar Assistant in 2009. He has since gone on to work with Leonard LoRusso at Convivio and under Catherine Gerdes at ‘Inoteca, where he was the Assistant Wine Director. Campbell was honored to be a part of The Nomad opening team in 2011, and most recently, helped develop the wine list at Saxon + Parole. In addition to his restaurant work, Campbell successfully launched Indie Wines, a wine consultancy group with a roster of 60 clients. This program was brought to you by Michter’s. “You can’t talk about New Zealand wine without talking about Sauvignon Blanc, but now what I’m getting excited about is Rieslings…Chardonnays.. Syrah.. there are a tremendous number of things going on.” [10:00] –Dane Campbell on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to this week’s episode of In the Drink as Joe Campanale is joined by Rachel Ford, the National Brand Ambassador for Tanqueray gin, affectionately known as Lady Tanqueray. She is a spirits educator, contributing cocktail writer, and media personality, who has appeared on Spike TV’s Bar Rescue. They chat about her career, life as a brand ambassador and the current state of gin in the beverage world. This program was brought to you by Michter’s. “I believe you bring to yourself what you want. We’re always going for the next thing.” [38:00] –Rachel Ford on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Celebrate Oktoberfest on a brand new episode of In the Drink as Joe Campanale is joined by Neil Witte, the Training and Technical Support Manager for Duvel USA, Boulevard Brewing Co. and Brewery Ommegang. Neil began his career in the Kansas City brewpub industry, moving to Boulevard Brewing Co. in 1997 as a brewer. In 2001, he took over field quality and training responsibilities and continues that role today with the new Duvel family of beers. With quality and education as a main focus, he works closely with the national sales and marketing teams on all technical and training matters. He also does extensive distributor and retailer training on all manner of beer related topics, including the brewing process, beer styles, draught systems and beer and food. He is BJCP Certified and is currently one of 7 Master Cicerones. He is co-author of the Brewers Association Draught Quality Manual, Draught Beer Quality for Retailers and a contributing author to the MBAA Beer Steward Handbook. This program was brought to you by Michter’s. “The rule book in beer has been thrown out – people are doing whatever they want. Brewers are pushing the envelope and do something different than they did the day before.” [30:00] –Neil Witte on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Charles Smith is a rockstar in the wine world. Hear his incredible story on this week’s episode of In the Drink with Joe Campanale. After managing rock bands in Scandinavia for nine years, Charles Smith returned to the United States in 1999 to start his wine career, which began with a wine shop and has since evolved into an illustrious career in winemaking. A self-taught winemaker, Charles is a true artisan and a pioneer in the wine world. In 2008, K Vintners was recognized by Wine & Spirits magazine as one of the “Best New Wineries of the Last Ten Years,” and as “Winery of the Year” in their annual buying guide. In 2009 Food & Wine magazine awarded Charles “Winemaker of the Year” and in 2010 Seattle Magazine recognized Charles as their “Winemaker of the Year.” “Wine and eating well and drinking well is part of the good life – whether it’s rustic or a three star michelin restaurant – it’s the same.” [04:00] “When somebody purchases a bottle of my wine they’ll get rewarded by getting top notch wine that can be drank that day.” [19:00] –Charles Smith on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The tables turn this week on In the Drink as Joe Campanale sites in the guest seat and shares his story for the first time on the show! Find out how he discovered the industry after initially studying politics at NYU. Follow his careers steps from early days interning at Italian Wine Merchants and Union Square Cafe to working as a sommelier at Babbo and eventually opening dell’anima in 2007. Now, Joe is the Executive Beverage Director of Epicurean Group, which manages dell’anima, L’artusi, L’apicio & Anfora. Tune in and get an inside look at the career of one of wine and hospitality’s brightest stars. Also get a sneak peak into Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village, the forthcoming cookbook and wine pairing book from the Epicurean team. This program was brought to you by Michter’s. “When I came back from Italy that’s when I had this mandate that I had to surround myself with food and wine and spend the rest of my working life that way.” [04:00] –Joe Campanale on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink, lean more about organic wine and the current state of the Italian wine industry from two pioneers in the New York hospitality industry, Francine Stephens and Luca Pasquinelli. They are the team behind Franny’s and Marco’s, two Italian restaurants known for high quality ingredients, incredible cooking and beautiful wine lists. Francine and Luca chat with host Joe Campanale about everything from fraud in the wine world to the growing trend of biodynamic and organic wines and what it means for the industry. This program was brought to you by Michter’s “I think what we’re seeing in New York is more and more imported wine. I have more wine trying to be sold to me on a weekly basis than ever before. There’s so much fakery in our world – and the same goes for wine. There’s a lot of confusion in the world of Italian wine and a lot of it is just not good.” [10:00] –Francine Stephens on In the Drink= “The DOC should stop telling people what color the wine should be.” [28:00] –Luca Pasquinelli on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve Schneider is the star of the film Hey Bartender, Principal Bartender at Employees Only NYC, 2012 Cocktail World Cup World Champion, 6-time Speed Bartending Champion and an all-around American badass. He’s this week’s guest on a fun and fierce episode of In the Drink. Hear Steve wax poetic on everything from the longevity of bartending as a career to the camaraderie behind the bar at Employees Only. This program was brought to you by White Oak Pastures. “I’m not gonna bartend my whole life, let’s face the facts. I don’t know many career bartenders – guys that will punch in their last shift and die bartending. The fact of the matter is – you’ll end up doing something else eventually.” [17:00] “If you’re a good person to work next to you’ll be successful no matter what you do.” [19:00] –Steve Schneider on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Celebrate the 100th episode of In the Drink with Joe Campanale and guest Ed Schoenfeld! It’s no secret that Joe loves Chinese food, and Ed is the one of the greatest authorities and researchers of the cuisine today. A restaurant owner and operator in New York City, Schoenfeld has developed scores of trend-setting restaurants and food concepts since the 1970s and is known for his culinary and hospitality standards of excellence. His scholarly knowledge of Chinese cuisine and history as a key player in the introduction and development of delicious, authentic, regional Chinese cooking in the US since the early 1970s, makes him a uniquely qualified specialist in Asian culinary concepts. This program was brought to you by Whole Foods Market. “I am a fan of great Chinese cooking. It’s something I’ve been chasing my entire life. It’s really exciting to have restaurants where I’m not only the operator but a fan of the chef and the delicious work he does.” [02:00] [At RedFarm], we’re not focused on being authentic, we’re focused on being delicious and in our case very finely crafted.” [14:00] –Ed Schoenfeld on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Sean Muldoon & Jack McGarry, the team behind the Dead Rabbit NYC, on the season finale of In the Drink! The Dead Rabbit Grocery and Grog embodies the conviviality of Old New York and the Irish-American tradition. They are dedicated to advancing the art and practice of hospitality, as it was understood then and as it is understood now, for all residents of and visitors to this great metropolis. Tune in and hear their story, their mission and their thoughts on everything from recipes to cocktail history. This program was brought to you by Michter’s. “The main thing with all of our menus is that we like to tell a story. All the stories we tell we try to make accessible to the 21st century consumer.” [21:00] –Jack McGarry on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink meet Matt Wong. Matt was not always on the path to make his mark in the wine industry, it began with exploring bartending as a way to earn extra money while in college. After graduating from the French Culinary Institute in NYC, he spent time working in some of NYC’s finest kitchens such as Vong, Union Pacific and Daniel. Although cooking was a great passion, it was not the path he wanted to pursue long-term. During his time at some of the finest restaurants in NYC, Matt was exposed to the sister of fine dining — fine wine. He decided that it was something he wanted to explore further and to do so, he accepted a temporary holiday position at Sherry-Lehmann in 2002. While occupying the former desk of culinary icon, James Beard; and building relationships with the notable, Chef Daniel Boulud and wine professional, Kevin Zraly, Matt combined his love for food and wine. Rising quickly through the ranks at Sherry-Lehmann becoming Assistant Manager, Manager, to ultimately General Manager in 2006. In this role, Matt oversees all aspects of the store including operations, client relationships, sales, purchasing, overseeing selection and more. This program was brought to you by Michters. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons & Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine’s “30 Under 30” Food & Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by Michter’s. “The great thing about Frasca Food and Wine is if i just want to talk about a wine region during service, I have two incredible teachers who have been sommeliers for 20 years and can tell me everything about a wine region.” [13:00] “People go out to restaurants to eat, drink and enjoy themselves so it’s good to take care of them that way.” [24:00] –Carlin Karr on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to a seafood themed episode of In the Drink as host Joe Campanale is joined by Tom Schlesinger-Guidelli, General Manager at the highly-anticipated Island Creek Oyster Bar and Megan Parker-Gray, Beer Director at Row 34. The mission behind both establishments is simple – to welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One meal at a time. Both eateries are under the same umbrella and Tom and Megan give listeners some insights into what goes into the beverage decisions at oyster bars! This program was brought to you by Michter’s. “It’s really important to have a list that’s constantly in motion, the same way we approach our oysters – constantly changing based on freshness and availability.” [09:00] –Megan Parker-Gray on In the Drink “We’re so luck because all of our owners push the envelope but do it in a way that’s driven by the people who are part of our restaurant group.” [13:00] –Tom Schlesinger-Guidelli on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When you’re the wine director at a restaurant that’s received as many accolades as State Bird Provisions in San Francisco, you’ve got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week’s episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he’s been enjoying lately. This program was brought to you by Michters. “Everything comes to you in carts and trays. The guest has so many options and flavors you can engage with your whole meal so as a result I wanted to make sure you could say the same thing about the wine.” [07:00] “I’m constantly changing the list to make sure I’m not only putting wines on the list that match the cuisine, but also including wines people are familiar with and want to drink.” [08:00] –Marc Glassberg on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning “The Craft of The Cocktail” and “The Essential Cocktail” (Random House). Dale is most famous for having worked and managed the bars at New York’s famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale’s most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today’s episode of In the Drink “The art and craft of creating really good tasting drinks for in excess of 300 people over and over several hundred times a day has really been mastered.” [03:00] “It’s challenging for young distillers to find ways to bring production costs down but I’m sure that will happen. if you look at the great spirits of the world – they’re available in the marketplace for a third of what these artisanal spirits are sold for.” [29:00] “There are five basic sauces in the culinary world and we have our 5 basic sauces for the bar world too.” [33:00] –Dale DeGroff on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Visit Napa this week on In the Drink as host Joe Campanale is joined by Maria Sinskey of Robert Sinskey Vineyards, who produce a range of reds and whites from organic, biodynamically-farmed grapes. Maria also cooks at the winery, lays out plots for her organic gardens, teaches and writes! Tune in and get some great insights into the world of biodynamic winemaking, hear Maria express her distaste for forced pairings and wine ratings and hear Joe and Maria taste a few wines on air! This program was brought to you by Michters. “I’m a huge acid head – any wine that has a lot of acid in it is right up my alley.” [04:00] “If you don’t like the wine with the food, open another bottle!” [29:00] –Maria Sinskey on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn a whole lot about Spanish wine on a brand new episode of In the Drink with Joe Campanale and guest Victor Urrutia. Victor is part of the fifth generation owners of CVNE, and the seventh family member to run the company. The venerable Wine Company of the North of Spain, known by its Spanish acronym, CVNE, was founded in 1879 in Haro, Rioja. To this day, it remains a family company. Trained as a lawyer, Victor joined the CVNE Board of Directors in 1998 at the age of 25, while working in a bank. This program was brought to you by Michter’s. “There’s large chunks of the world that unfortunately can’t afford high end wines. I keep seeing the same people from the same wineries everywhere I go.” [9:00] “Ultimately you want to make a wine that reflects its origins. If you make a wine that could come from anywhere – you’re doing something that doesn’t have too much of a soul.” [20:00] –Victor Urrutia on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by winemaker Niccolo Barberani. The Barberani family collect and process their grapes grown alongside the Corbara Lake from more than fifty years. Since 1961,Vittorio Barberani cultivated the vine and obtained a very good wine for his bars in the district of Orvieto. He produced primarily Orvieto Classico, the highest local expression of the Trebbiano Procanico and Grechetto grapes. Vittorio, who founded the Wine House with a clear idea of producing very drinkable wines, began immediately to distribute its wines to nearby restaurants. In the 70s, Luigi and Giovanna Barberani started running the business, focusing on excellence and boutique wines and adding a touch of modernity and internationalization to their production that is constantly evolving. Nowadays Niccolo’ and Bernardo are giving a concrete and dynamic contribution to the estate, with that passion and love inherited from their parents. “Biodiversity in the vineyard is very important. If you do that – you don’t need […] to use chemicals. Keeping your ecosystem lively is really [the advice] my grandfather left to me.” [12:00] –Niccolo Barberani on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alex Day is a legend in the world of cocktails. He’s the co-owner of Death & Company (NYC), Honeycut (LA), Nitecap (NYC), King Eddy Saloon (LA), and The Rose & Pink Garter Theater (Jackson Hole, WY), as well as co-owner of Proprietors LLC. Day is a hospitality operator and consultant who works with restaurants, bars, and spirit companies in various capacities, ranging from full service beverage and hospitality programming to staff training, bar design, educational seminars, and general hospitality logistics. On this week’s episode of In the Drink he chats with Joe Campanale about everything from molecular gastronomy to the surging trend of room-temperature cocktails. Tune in to get some serious beverage insight from a star in the world of drinks. This program was brought to you by Michter’s. “If you’re doing a room temperature cocktail, you inevitably are playing with people’s senses and their ability to drink it quicker than they otherwise would. A room temperature cocktail will treat your senses in a much different way.” [5:30] –Alex Day on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale invites Hugh Davies, proprietor of Schramsberg Vineyards in Calistoga, California. Tune into this episode to hear Joe and Hugh discuss Schramsberg’s legacy, and why the wines have been championed by so many United States presidents. Find out how Hugh’s wines are produced using the same methods used for making champagne, and why these California bubbles rival their French counterparts. Learn more about site-specific wines, and Schramsberg’s export market. What issues plague Napa Valley winemakers? Is a lack of water truly a threat to California’s wine industry? Find out all of this and more on this week’s edition of In the Drink! This program has been brought to you by Michter’s. Music by SNOWMINE. “We’re making a wine very much like a champagne… As we’ve evolved, we’ve actually moved closer to the coast where the grapes have a lower sugar and a higher acidity… We’re always trying to make a better product.” [6:35] “I want to taste that one acre… and that’s it! Every year, we’re doing some site-specific bottling.” [9:00] “If the regulations were not decided upon in the 60s, we wouldn’t have the Napa Valley that we have today.” [22:30] “We’re losing 30,000 acres of agricultural land a year, and none of that is in the Napa Valley.” [26:00] — Hugh Davies on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pouring Ribbons is one of the most talked about and buzzworthy bars in the world right now and for good reason. From a deep Chartreuse program to innovative customized tastings, Pouring Ribbons is a standard bearer in the mixology scene today. On today’s episode of In the Drink, Joe Campanale is joined by Joaquin Simo & Troy Sidle of Pouring Ribbons for a candid, casual conversation on cocktails, creativity and bar management. Tune in for the latest trends, tastes and happenings in the beverage world! This program was brought to you by Michter’s. “This is not some rarified art – it’s freaking bartending. Anybody should be able to make a good Tom Collins or a Martini.” [26:00] –Tony Sidle on In the Drink “We’re always going out and looking around and seeing what inspires us. Sometimes somebody does something that makes you want to do a version of it. We’ll keep that file going and see what a good fit would be.” [34:00] –Joaquin Simo on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Francesco Ripaccioli of Canalicchio di Spora. Established in northern Montalcino in 1962 by Primo Pacenti, the Canalicchio di Sopra estate produces Brunello of great power and finesse. Today, grandfather, father and grandchildren work side by side with the common aim of producing quality wines. Fancesco joined the management in 2001, bringing with him new ideas and technologies always in respect of ancient methods and customs. This program was brought to you by Michter’s. “Traditional means to make the same things we made 50 years ago – I don’t think my grandfather would be happy if we did that.” [13:00] –Francesco Ripaccioli on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The mood is light and the Manhattans are stiff and bitter on an unexpected and hilarious episode of In the Drink. This week’s guest is not a beverage professional, but he’s easily one of the most interesting people to stop by the show. Eric Gilliland is a TV writer/producer who wrote for The Wonder Years, Roseanne, That 70’s Show and Who’s The Boss? While working on Roseanne, he gathered up a Peabody Award and a Golden Globe, a few GLAAD awards, and a WGA nomination. Tune in as he and Joe make Manhattans on-air, talk about drinking abroad and share some hearty laughs. This program was brought to you by Michter’s. “There’s always drinking involved with writing.” [06:00] –Eric Gilliland on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve Clifton, winemaker and owner of Palmina wines, is this week’s gust on In the Drink. Steve describes Palmina as a “Californian celebration of the rich, wonderful lifestyle and attitude toward food, wine, friends and family that exists in Italy.” His second project, Brewer-Clifton focuses solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir as voices of place. Tune in as host Joe Campanale and Steve discuss everything from the ridiculousness of the “Cal Italia” phrase to the importance of keeping certain chemicals out of the winemaking process. Tune in for some great insights on California wine, the wine industry at large, and Steve’s various projects. This program was sponsored by Michter’s. “In 1991 when I moved to Santa Barbara there were 20 wineries. There are over 360 today.” [6:00] “The wines from Palmina have literally nothing in them that didn’t come from the vineyard.” [27:45] –Steve Clifton on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Mia Van de Water, the wine director at North End Grill. In 2014, Mia passed the Advanced Sommelier Exam from the Court of Master Sommeliers. Mia had the distinction of receiving the highest score in her group, and earned the Rudd Scholarship, which is offered by the Guild of Sommeliers. During her time at North End Grill, Mia has overseen the expansion of the wine list from 120 to 240 selections, with a focus on cool, off-the-beaten-path American bottles that include rare, little known grapes being made really well for a reasonable price. She has also created a beverage education program has turned into a major part of why aspiring restaurateurs and sommeliers come to work at North End Grill. Tune in to this week’s episode of In the Drink and hear Mia’s story, what she enjoys drinking and what she tries to accomplish with the program at North End Grill. This program was sponsored by Michter’s. “Over time as you explore different types of wine it’s good to find out what you like best and concentrate on that. There’s a lot of wines out there from lesser known regions that won’t cost as much to buy.” [23:00] “While the current demographic is certainly weighted more towards men, I think that the momentum and the amount of women working in wine is expanding in a really great way.” [27:00] –Mia Van de Water on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

E.Pira e Figli is a key player in the history of Barolo. The Pira family, whose members have been vignerons for generations, started producing and bottling wineat the end of the 19th century, receiving immediate recognition for their stellar quality! When the Pira lineage ended tragically with the death of Luigi Pira, theestate was sold to the Boschis family, of Giacomo Borgogno & Figli. Chiara Boschis took the reins in 1990 with a clear vision of what she wanted to accomplish: to marry the extraordinary power of Barolo with approachability, enticing elegance, and lush, intense aromas. She vinifies exclusively fromproprietary vineyards, located in the very best crus of Barolo: Cannubi, Mosconiand Via Nuova, for a grand total of only 6 acres! Annual production is a miniscule 2,000 cases. In the short time Chiara has run the estate, she has quickly become a ‘Superwoman’ in the area, as one of only a few female winemakers in the Langhe. Her wines are also no strangers to the limelight, regularly garnering high praise from international publications. This is truly a rare gem of an estate! Chiara’s Baroli are reminiscent of great Burgundy. She is a farmer first, as winemaker, she is a master at tannin management, crafting finessed and sophisticated wines that are some of the most aromatically dynamic expressions of Barolo today. This program has been sponsored by Bonnie Plants. Today’s music provided by Pamela Royal. “When you leave the door of the cage open, the birds never fly away.” [5:00] “The youngsters are always a little bit revolutionary.” [11:30] –Chiara Boschis on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike Martin, the Wine Director at Vintry Fine Wines, is this week’s guest on In the Drink. Vintry Fine Wines, located at 230 Murray Street in the pedestrian pathway, is bringing fine wine to New York City’s revitalized downtown. With over 2,500 selections focusing on both collectibles and drinkables, Vintry Fine Wines is a destination in bourgeoning Battery Park City. From Boedgea owner to Martin Brothers wine to Vintry, hear Mike’s wine journey and what he’s up to these days. This program was sponsored by Rt. 11 Potato Chips See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wine & Chinese Food..a match made in heaven? That’s what Jason Wagner, sommelier at Fung Tu restaurant, says. Tune in to this week’s episode of In the Drink, as host Joe Campanele chats with Jason about wine pairings, wine lists and life as a sommelier in a forward thinking restaurant. Find out why it’s easy to be the wine guy at a restaurant with a chef who knows his wine. Riesling isn’t the only thing that pairs well with Chinese food — tune and and find out more! This program was sponsored by Cain Vineyard & Winery. “With pairing wines, the idea is to get out of the way and not ruin the food or make it better.” [12:00] –Jason Wagner on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Carlton McCoy, Wine Director at the Little Nell in Aspen, Colorado and one of only two African American Master Sommeliers. He’s Joe Campanale’s guest this week on In the Drink, and the two wine professionals chat about everything from regional clientele to the masters sommelier test. This program was sponsored by Cain Vineyard & Winery. “There’s an absolute concentration of wealth in Colorado. Per capita, the income is extremely high so people can afford to buy the best wines in the world.” [10:00] “The title mater sommelier itself is a very aggressive sounding thing, it’s not a very approachable title.” [15:00] –Carlton McCoy on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Taste of the Nation event is coming up in New York City on April 28th! Joe brings in whole panel to discuss the event for this week’s episode. Jenny Z. Dirksen is Share Our Strength’s National Director of Culinary Events. In her role, Jenny is responsible for a team of 18 that organizes culinary fundraising events coast to coast, including oversight for chef relationships, all with the goal of ending childhood hunger in the US. John DeLucie is the chef and owner of three New York City landmark restaurants: The Lion in the West Village; Crown, situated steps from The Metropolitan Museum of Art in the Upper East Side; and Bill’s, the midtown landmark three-story townhouse that held the famed prohibition-era bar, Bill’s Gay Nineties. His restaurant group, Crown Group Hospitality, also did a pop up of the Lion in The Brompton Club in London, April 2012, and is currently working on launching several projects in tandem with select hotels across the country. In addition, DeLucie consults for the prestigious King Cole Bar & Salon in the St. Regis NY which he recently reopened in November 2013. Celebrated for her 3-star desserts, Heather Carlucci’s pastry reads like a history of NY’s most esteemed eateries. A pastry position at Tom Colicchio’s Mondrian and a pastry chef gig at Union Square Cafe set the tone for an illustrious career. Over the next 15 years she created desserts at L’Impero, Veritas and Judson Grill — each receiving 3 stars from The New York Times. For her first personal venture, Heather opened Lassi, a tiny take-out restaurant featuring Northern Indian home cooking. After leading a successful re-branding and expansion of the family business, Mr. Cardona moved to New York City to pursue a career in wine, first landing at Italian Wine Merchants (“IWM”) where he spent four years working closely with IWM founding partner Sergio Esposito. With the formation of Epicurean Capital and Epicurean Management Company (“EMCo.”), Mr. Cardona was able to solidify both a flexible pool of dedicated capital for new business initiatives and the foundation of an experienced management team to successfully operate and brand existing and future businesses. This program has been sponsored by Whole Foods Market. Today’s music provided by Cookies. “I know that whenever I step into a SOS event, everyone is going to be well taken care of.” [8:30] –Jenny Dirkson on In The Drink “Most kids don’t even know where fruit comes from anymore.” [21:10] –Heather Carlucci on In The DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Shelley Lindgren is the woman behind A16 and SPQR, two of the Bay Area’s most celebrated restaurants. She’s also one of the nation’s most celebrated experts on wine and pairing. Lindgren has been named “Best New Sommelier” by Wine & Spirits, “Best Wine Director” by San Francisco magazine and was nominated for Best Wine Service by the James Beard Foundation for four consecutive years since 2010. She has also co-authored the award-winning “A16: Food & Wine” cookbook and wine guide celebrating the traditions of Southern Italy and released the “SPQR: Food & Wine” book in late 2012. Shelly is this week’s guest on In the Drink. This program was brought too you by Heritage Foods USA. “As sommeliers, our job is weed through what you don’t want to drink, find the hidden gems and focus on those. I wouldn’t put something on the list that I don’t want to drink.” [18:00] –Shelley Lindgren on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sarah Krathen fell in love with restaurant work at the age of fifteen. She started as a barker for a restaurant on Duval Street in Key West, which meant her job was to get tourists to come in off the street and eat there. The owner of Fogarty’s, a much bigger, newer, and better restaurant, saw her at work and hired her as a hostess. At Fogarty’s, she went from hostess to server to expo (the intermediary between the kitchen and the customers) and then decided to attend culinary school. She enrolled in the Culinary Institute of America, received an associate degree in culinary arts, and then completed a fellowship under her mentor, John Storm, in the on-campus Ristorante Caterina de’ Medici. It was during that fellowship that she met Emma Hearst, a meeting that she describes as the most important of her life. The pair became best friends, roommates, and eventually business partners. Sorella opened on New York’s Lower East Side in 2008, with Sarah managing the front of the house and beverage program. In Fall 2013, Sarah and Emma launched their debut cookbook:Sorella: Recipes, Cocktails & True Stories from our New York Restaurant, featuring over 100 recipes adapted from the Sorella’s menu, woven together by the story of how they went from culinary school friends to young business partners, driven by a shared dream of opening a restaurant. This program has been sponsored by Tabard Inn. Today’s music provided by The Hollows. “We were nobodies, but we mentioned that we wanted to open a restaurant, and we were treated like gold.” [11:40] “She took some things off the menu that I never thought would come off..but I realized that was a good idea.” [25:25] Sarah Krathen on In The DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Before opening Estela, Thomas was beverage director at the award-winning Blue Hill at Stone Barns for six years. He previously worked in wine service for Alain Ducasse at the Essex House, and as a cook at New York restaurants including Le Bernardin, Mercer Kitchen and Union Pacific. Thomas has degrees from Columbia College Chicago and the Culinary Institute of America. This program has been sponsored by Whole Foods Market. Today’s music provided by The Hollows. “I think with brunch, you should skip the Bloody Marys and just go straight to champagne.” [17:30] “I think cooking at home is maybe one of the best things in the world.” [27:30] –Thomas Carter on In The DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James Christopher Tracy was exposed to great wines, wine regions and foods from an early age. After earning a BA in Performing Arts/Philosophy, he migrated to NYC to pursue graduate theatre training. In 1993, with wife Allison Dubin, he co-founded the Momentary Theatre, a not-for-profit organization that performed in California, New York, Texas, Connecticut and Hungary. After several years of writing restaurant reviews in NYC, on the side, Christopher attended the French Culinary Institute in Manhattan. He graduated first in his class and received a Grand Diplome. Christopher worked as the Pastry Sous Chef at March restaurant and then as Executive Sous Chef of Robbins Wolfe Eventeurs, both based in NYC. While working as a chef Christopher earned his Sommelier Certificate from the Sommelier Society of America as well as the Higher Certificate from the Wine and Spirits Education Trust. He was awarded the Diploma from the Wine & Spirits Education Trust (WSET) which entitles him to the D.W.S. distinction. He also holds a certification from the CWE (Certified Wine Educators) and was for a time a student candidate for the Masters of Wine. Christopher’s initial involvement with Channing Daughters Winery was as a Wine Club Member, then as a Team Merlot member. In 2001 Christopher began developing several new products and prestige cuvees for the winery. Through the introduction of indigenous yeast fermentations, longer extraction periods, small batches, crop reduction, astute barrel control, and most importantly, blending, he believes Channing Daughters and the Long Island region will keep on growing and producing world-class wines. As Christopher says, “its just the magic of givin’ the wines some love.” He is now a partner in the company, as well as the winemaker. This program has been sponsored by The International Culinary Center. Today’s music provided by Four Lincolns. “We love to celebrate the specific.” [4:10] “Water is the be all end all of everything, no matter where you are.” [5:30] “We’ve gotten a little crazy…but we like that!” [27:15] –Christopher Tracy on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.