BevCon Week! We took the show on the road to Charleston, South Carolina where we met with some of the best in the food and beverage business. From all of our experiences and interviews, we decided it would be best to release multiple episodes this week. Tuesday: Sommelier, Winemaker and Designer André Hueston Mack. Click here to listen on iTunes Wednesday: Beverage Director of Atlanta's Staplehouse, Melissa DavisClick here to listen on iTunes Thursday: Wall Street Journal best-selling author Fred MinnickClick here to listen on iTunes Friday: Wine Forum with:Click here to listen on iTunes Pax Mahle - Winemaker of Pax Mahle Wines in California Patrick Cappiello - Wine Director of Rebelle Restaurant, Walnut Street Café, and the producer of Forty Ounce Wines Grayson Schmitz - Executive Chef of BKLYN Larder in New York & 2-time Top Chef participant Jon Bonné - American Wine Writer, columnist for the San Francisco Chronicle, and senior contributing editor for Punch Click to contribute to the GoFundMe page for Chef Sane Whiddon's family
We took the show on the road to Charleston, South Carolina where we met with some of the best in the food and beverage business. From all of our experiences and interviews, we decided it would be best to release multiple episodes this week. Tuesday: Sommelier, Winemaker and Designer André Hueston Mack. Click here to listen on iTunes Wednesday: Beverage Director of Atlanta's Staplehouse, Melissa DavisClick here to listen on iTunes Thursday: Wall Street Journal best-selling author Fred MinnickClick here to listen on iTunes Friday: Wine Forum with:Click here to listen on iTunes Pax Mahle - Winemaker of Pax Mahle Wines in California Patrick Cappiello - Wine Director of Rebelle Restaurant, Walnut Street Café, and the producer of Forty Ounce Wines Grayson Schmitz - Executive Chef of BKLYN Larder in New York & 2-time Top Chef participant Jon Bonné - American Wine Writer, columnist for the San Francisco Chronicle, and senior contributing editor for Punch Click to contribute to the GoFundMe page for Chef Sane Whiddon's family
