Episodi
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Kate Nye is a classically trained musician who studied in Austria and France before moving to Austin, where she worked as a bartender and sommelier. After years of working in wine distribution, Kate moved to West Texas to join the Marfa Spirit Company as the distillery's Head of Hospitality.
In today's episode, Kate talks to Chris about molasses, Italian red wine, the Austin Wine Merchant, the Marfa Dairy Queen's underground podcast, ranchwater cocktails, and the role of music in bartending and B2B sales.
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Matteo Parenti is the Director of Growth at Blue Horizon â a ZĂŒrich-based VC firm that invests in plant-based and lab-grown foods. Blue Horizon was one of the first companies to invest in Impossible Foods and Beyond Meat, and their portfolio includes mycelium steaks, plant-based seafood, lab-grown breast milk, and more. Matteo worked in investment banking for Rothschild & Co in New York City and got his MBA at INSEAD in France before moving to Switzerland.
In todayâs episode, Matteo talks to Chris about biomass fermentation, ZĂŒrichâs bathhouses, using CRISPR to save bananas from extinction, upcycling food waste, the celebratory culture of meat, his grandmotherâs meatloaf recipe, the difference between McDonald's in Switzerland and in New York, the trademark implications of making vegan cheese in specific styles, the branding and pricing strategy of meat alternatives, the location of these products in the grocery store, the impact of Russiaâs invasion of Ukraine on the food supply chain, and the most common pitfall when making a Negroni.
Learn more about Blue Horizon's approach to impact investing at their website.
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Vadim Grigoryan is an art aficionado and brand strategist in the spirits industry. As Pernod Ricard's Global Marketing Director of Creativity and Luxury, Vadim oversaw Absolut Vodka's strategic artistic collaborations, managed the repositioning of Chivas Royal Salute Scotch, and launched the tequila brand Olmeca across Europe. His consulting clients include Hugo Boss, Art Basel, and LUNU -- a cryptocurrency platform that partners with luxury retailers.
In his talk with Chris, Vadim discusses the artistic merit of Marcel Duchamp, Andy Warhol, Jean-Michel Basquiat, the British Monarchy, David Guetta, as well as the quinquennial Documenta festival in Kassel versus the annual Art Basel. He also explains the philosophy behind a thousand-dollar bottle of scotch, the role of the metaverse in art and alcohol, the beauty of calvados, the broken frameworks behind most marketing campaigns, and the universality of luxury.
Learn more about Vadim's approach to brand strategy in this Forbes article: https://www.forbes.com/sites/shelliekarabell/2017/07/30/6-things-art-can-teach-you-about-brands-marketing-that-you-wont-learn-in-business-school/
Read the case study about his repositioning of Ararat Brandy here:
https://publishing.insead.edu/case/ararat-brandy-transforming-a-legend-a-modern-icon
Follow his creative consulting practice here:
https://spiritandspirit.com
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Christian Pillsbury is the proprietor of Eden Rift Vineyards, a Chardonnay and Pinot Noir house in California's Cienega Valley. After studying at INSEAD, Europe's top-ranked business school, he served as Global Wine Director for Duty-Free and Director of APAC for Coravin.
In today's episode, Christian tells Chris about who actually buys wine at the airport, what perks come with being Bordeaux's biggest buyer, how both Big Napa Cab and Natty Wine jumped the shark, when Hong Kong became the global capital of wine, where an MBA can take you, and why Burgundian varieties thrive in the central coast of California.
Learn more about Eden Rift Vineyards by visiting their website: https://edenrift.com
Follow Eden Rift on Instagram at: https://www.instagram.com/eden.rift/
Follow Chris on Instagram at: https://www.instagram.com/braisedthoughts/
Follow BTG on Instagram at: https://www.instagram.com/bytheglasspodcast/
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Chengyi Lin teaches strategy and digital transformation at INSEAD, Europeâs top-ranked MBA program. Before moving to France, Chengyi earned his PhD from Northwestern University and consulted for Bain & Co.
Chengyi spoke with Chris about his academic career in biomedical engineering, whether an MBA is worth it, the utilization of AI in the private sector, technological innovation at sweetgreen, supply chain challenges, NFTs, and sustainability.
To learn more about Chengyiâs research on Digital Strategy, you can find him on LinkedIn.
Follow Chris on Instagram at https://www.instagram.com/braisedthoughts/
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AndrĂ© Terrail is the owner and operator of Tour dâArgent, Paris' oldest restaurant. He took over the prestigious eatery in his twenties and opened the company's boulangerie and Ă©picerie, both next door to the Michelin-starred restaurant. AndrĂ© and Chris talk about balancing history with innovation, numbering each bird utilized for the signature pressed duck dish, winning the Ćuf mayonnaise competition, embracing his Finnish heritage, prepping for the Paris Olympics, getting an MBA at INSEAD, finding his own voice at work, bringing formal dining and kitchen culture into the 21st century, visiting Argentina, and tweaking the wine selections for the restaurant's Tokyo outpost.
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Felipe Monteiro teaches Global Strategy at INSEAD, Europeâs top MBA program. Professor Monteiro also serves as both Academic Director of the Global Talent Competitiveness Index and Director of the Programa de Gestao Avancada, which advises Brazilian CEOs, business owners, and top executives.
Professor Monteiro is an avid wine collector and has researched globalization in the wine industry. In 2020, he wrote a case study about Quinta do Vallado and the international market for Douro Valley wines. For this episode, Chris and Felipe chat about the research that goes into writing a good case study for business school, the difference and convergence of new world and old world wine, the formation of the âDouro Boysâ consortium, innovations in brand strategy, Brazilâs emerging sparkling wine production, the preponderance of unicorn tech startups in Brazil, as well as the intrinsic relationship between wine and travel.
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David Neilson runs the popular Back In Alsace website and Instagram page. When David moved from Edinburgh to Strasbourg, he fell in love with the natural wines of Alsace. In addition to wine writing, David helps manage Raisin, the preeminent natural wine app. In today's episode, David and Chris open a bottle of Eric Kamm's 2020 Fusion Riesling to discuss the most exciting parts of Alsatian wine culture. They also talk about the restaurant scene in Biarritz, Copenhagen siphoning the rest of the world's Jura allocations, the popularity of skin-fermented white wines, the dichotomy between cremant d'Alsace and pet-nat, the recent rollout of the "vin méthode nature" designation, generational shifts at heritage wineries, and the role of wine fairs in a pandemic.
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Chefs Robert Compagnon and Jessica Yang met while working at Guy Savoy in Paris. Together, they moved to New York and eventually back to Paris to open Le Rigmarole, a binchotan-fired restaurant inspired by Robert's time living in Japan, Jessica's Taiwanese heritage, and their shared expertise in French cooking. Later, they opened Folderol, an ice cream parlor that also happens to have an amazing wine list.
In the last BTG ep of 2021, Chris chats with Robert and Jessica about the difference between fresh produce in NYC and Paris, the elusive texture of melon sorbet, the sustainable and democratic sourcing of seafood, the balance between omakase and a la carte menus, and the French name for the oyster of the chicken.
Follow Folderol at https://www.instagram.com/f.o.l.d.e.r.o.l/
Follow Le Rigmarole at https://www.instagram.com/lerigmarole/
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David Lebovitz worked as a pastry chef and line cook before becoming one of the worldâs most celebrated cookbook authors and food bloggers. His most recent book, Drinking French, was released in March of 2020 and covers the culture surrounding Franceâs most iconic beverages. David and Chris discuss adapting a book tour in the midst of the pandemic, researching vintage chartreuse bottles, recipe-testing cocktails before noon, launching a Substack newsletter, getting lit at the James Beard awards, working at Chez Panisse, and navigating the changing world of food writing.
https://www.instagram.com/davidlebovitz/
https://www.instagram.com/braisedthoughts/
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Levi Lemaster is an architectural designer for hospitality clients in Houston. He has helped design beloved spaces like Nancy's Hustle, Better Luck Tomorrow, and Penny Quarter (now Tongue-Cut Sparrow). Levi and Chris contextualize the Houston dining experience through history, architecture, and aesthetics. Levi talks about the changing scene in Montrose, the rare occasion for instant coffee, the perfect road-trip aperitivo, the pitfalls of the East River development, his top five destinations in Houston, and the How Long Gone tour.
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Patrick Olds is the wine director for McGuire Moorman Lambert Hospitality, the group behind some of Austinâs best restaurants â Jeffreyâs, Juneâs All Day, Clarkâs, Perlas, Josephine House, and more.
In this episode, Patrick discusses opening Hotel Saint Vincent, MMHLâs first foray into New Orleans. He and Chris discuss favorite Pinot Noir bottlings from Sonoma, St Vincent's concert at Hotel Saint Vincent, Italian-focused wine lists, the parallels between Austin and NOLA, the best brands of vegan cheese, and Patrickâs wine aspirations for his hometown: St. Louis.
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Valerie Trasatti worked as a pastry chef for nearly a decade in Houston and Las Vegas at hotels and restaurants. She now works as a private chef and culinary consultant. Drew Gimma has spent his career baking bread, most notably at Per Se in New York City. After opening Common Bond, BLT, and Squable in Houston, he took on the Director of Operations Role at Breadman Baking Company, the city's top bread wholesaler.
Valerie and Drew give Chris a full report on what's been going on in Houston since he moved to France. They discuss regressive politics of the Texas State Legislature, rising cases of the delta variant, vaccine-mandates in hospitality establishments, as well as the labor shortage in restaurants.
If you're looking to support the fight against SB8, below are a couple of organizations worth supporting:
I'll Have What She's Having
Lilith Fund
Planned Parenthood Gulf Coast
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Stephen Bitterolf is the founder of Vom Boden, one of the top importers of German wine in the USA. The company began as a curated selection of Mosel bottlings but now is synonymous with minimal intervention wine from lesser-known regions like Baden, Franken, and the Obermosel.
Stephen talks with Chris about planning Vom Boden's summer camp, organizing Rieslingfrier, supporting the Ahr wine region after the July flooding, finding beauty in asymmetry, pairing Riesling with pizza, defining Sylvaner for American consumers, exploring Saale-Unstrut, championing varieties like Portugieser and Elbling, reevaluating the trajectory of German winemaking, and never losing sight of the big picture.
For information about Vom Boden's efforts to support the Ahr wine region, follow the link below.
https://www.vomboden.com/help-the-flood-ravaged-ahr-valley/
Wines Tasted in Today's Episode:
Hild Trocken Elbling Julian Haart 1000L Riesling Keller Limestone Kabinett Riesling Stefan Vetter Steinterrassen 'Schale, Stiel und Stengel' Sylvaner Enderle & Moll Liaison SpÀtburgunderToday's episode was made in partnership with Wines of Germany. Learn more about German Wine by visiting their website or Instagram account.
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In the second half of this deep dive into the role of Riesling on a restaurant wine list, Chris speaks to Julie Dalton of Mastro's Steakhouse about pairing the wines of Germany with everything beefy: from dry-aged new york strips to marbled ribeyes to steak tartare. Julie also breaks down the complex concept of dry extract and recounts the time she convinced a couple of German winemakers to buy Lucchese cowboy boots.
Julie is a Master Sommelier candidate with a master's degree in Biotechnology from Johns Hopkins University. Before moving to Houston as the head sommelier for the crown jewel of the Landry's Restaurant Group, Julie helped Raj Parr and Michael Mina open Wit & Wisdom, the restaurant inside the Four Seasons in Baltimore. She also worked for Terry Thiese, and her time on the import side informed the way she tells the story of German wine.
Wines tasted during this episode:
2017 Josef Spreitzer Oestricher Doosberg Alte Reben Trocken2019 Dönnhoff OberhĂ€user Leistenberg Kabinett2019 J.J. PrĂŒm Graacher Himmelreich SpĂ€tleseThanks to our sponsor for today's episode, Wines of Germany. To learn more about German wine, visit www.germanwineusa.com.
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Sommeliers around the world love to pair food with Riesling. In this two-part episode, Chris sits down with various wine professionals in Houston to discuss different styles of Riesling. In the first half, Chris chats with Andres Blanco and Dale Ellington about their experiences serving both dry and sweet Riesling in their respective restaurants.
Andres Blanco passed the Advanced Sommelier exam in 2019 and won the TexSom competition for Best Sommelier in Texas in 2017. Born in Mexico, Andres spent years working for James Beard Award-winner Chef Hugo Ortega at the coastal Mexican restaurant Caracol. Dale Ellington has poured wine at Houston's top two Japanese restaurants -- after tending bar at Uchi, he oversaw the wine program for sushi mecca Kata Robata. Chris, Andres, and Dale discuss getting guests out of their comfort zones, upending people's expectations with dry Riesling, and pairing oysters and unagi with wine.
Wines tasted during this episode:
2017 Josef Spreitzer Oestricher Doosberg Alte Reben Trocken2019 Dönnhoff OberhĂ€user Leistenberg Kabinett2019 J.J. PrĂŒm Graacher Himmelreich SpĂ€tleseThanks to our sponsor for today's episode, Wines of Germany. To learn more about German wine, visit www.germanwineusa.com.
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Christopher Huang is the founder and owner of Ninja Ramen, a ramen shop that specializes in Japanese and Taiwanese whiskey. Christopher chats with Chris about late-night guests, TABC quandaries, bathroom signs, Hanoi vs Saigon-style pho, whiskey dilution, tonkotsu broth-hacks, and the secret to a good Asian perm. Christopher also goes on the record for the first time about his new bar, which will open later this year.
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Birk OâHalloran is the founder of Iconic Wine and Rockwell Vermouth. He started Iconic Wine in 2011 while running a NY-based distributor that supported the New California wine movement. Recently, he created Rockwell: a project focused producing classic vermouth with American ingredients. For this episode of BTG, Birk chatted with Chris about foraging for Artemisia Californica, getting inspired by Dan Petroski, and navigating wine score submissions for Iconic Wines.
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Otto Sanchez is the chef and founder of Magnol French Baking in Houston. He has served as pastry chef for Alain Ducasse and JoĂ«l Robuchon and worked in kitchens in Yountville and Dubai. In this episode, Otto and Chris discuss working service on Motherâs Day, leading the pastry team at the Burj Al Arab, building a wholesale bread program, coming to the USA from El Salvador, and perfecting pastries like the canelĂ© and baba au rum.
Follow Magnol Bakery on Instagram at @magnolfrenchbaking
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Adrienne Ash and Cooper Anderson are winemakers at The Austin Winery. Cooper co-founded the winery seven years ago, and Adrienne also makes amphorae-matured wine under her own label, Ash Wines. They speak with Chris about learning from mistakes, deciding whether to can or bottle certain cuvées, fermenting in concrete, and championing Texas grape growers.
Learn more about Cooper's personal wine label -- LĂNG LIVE -- by following him on Instagram at @Long_Live_Wines.
Adrienne's traditional method sangiovese-picpoul sparkling rosé can be purchased on The Austin Winery's website.
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