This week we had the pleasure of chatting with scientist turned winemaker Kristie Tacey! Tune in to learn why she changed careers, the ups and downs of being an entrepreneur, and why she only makes wine that she would love to drink. Listen to hear more about:

• Her work on the Human Genome Project
• How she fell in love with the wine industry
• What happens when you’re a microwinery and you encounter a cork mishap
• How her love of music is influencing how the Tessier Wine Club members experience her wine

Follow up links:

Tessier Wines

Tessier Wine Club

Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka

RECIPE: Toast Two Ways
Servings: 3

Strawberry Ricotta Toast

Ingredients:
1 loaf of Italian Batard
1 cup Ricotta
1 tbsp Lemon Zest
1/4 cup Heavy Whipping Cream
1 cup of strawberries (sliced in half)
2 tbsp Coconut Sugar (you can use regular sugar)

Slice the bread about 3/4" thick and toast. In a bowl combine the strawberries and 1 tbsp of coconut sugar. Stir and then place on a lined baking sheet. Bake at 350 degrees for about 20 minutes. You'll know they're almost ready when your kitchen starts to smell amazing. In another bowl, whip the ricotta, remaining sugar and cream for about 30 seconds. Add in the lemon zest. Spread a generous portion onto each piece of toast, top with strawberries and drizzle with remaining juice for dramatic flair.

Figgy Goat Toast

Ingredients:
1 loaf of Italian Batard
1 ball of goat cheese
3 tbsp fig spread
1 large handful of walnuts (chopped)

Slice the bread about 3/4" thick and toast. Spread a generous portion of goat cheese onto each piece of toast, top with a large scoop of fig spread (to taste) and cover with chopped walnuts.