In the Drink

Philip Ward was born in Pittsburgh Pennsylvania and found himself in New York and beginning to make his way in the bar and cocktail industry in June of 2002 at Flatiron Lounge. Since that time he has come to regarded as one of the foremost Mixologists in the world and has been not just influential in the growth of the cocktail renaissance in New York, but throughout the country and maybe just a bit of the world. Beginning as a barback at Flatiron Lounge, he would later spend the next three years under the tutelage of Julie Reiner, eventually growing to become head bartender. In September of 2005, Philip moved downtown to SoHo to help Audrey Saunders open the much anticipated Pegu Club. Philip would next spend a year and half at the Pegu Club, also as head bartender. On New Year’s Eve in 2007 Philip began his career behind the bar of what he would make the renowned Death and Company in the East Village. Death and Company was Philip’s first opportunity to build his own program, pick his own backbar, and design and create his own cocktail menu. Death and Company was quickly recognized and remains one of the most esteemed cocktail bars in the world. In April of 2009, Philip opened his first bar Mayahuel. Mayahuel is a celebration of all things Mexico, and is an unprecedented regionally focused cocktail bar, reinventing what Tequila was made to be, and helping place Mezcal firmly on the map and conscience of the world. Interested in learning more about tequila, mezcal, or simply cocktails in general? Tune-in to this week’s episode of In the Drink today! This program has been sponsored by BluePrint Cleanse. Thanks to PEELS for today’s music.

“Any bartender that wants to be a good bartender – has to read the classics. You gotta read the old books. Balance and structure is the most important part of bartending.” [28:20]

— Philip Ward on In the Drink

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Giuseppe Vaira is a second-generation winemaker at his family’s winery, G.D. Vajra. Growing up in Piedmont, Italy, surrounded by beautiful vineyards, Giuseppe knew he wanted to work in wine. He planted his first vineyard at 15 and a year later, began working harvest. He graduated from the University of Torino in 2009 with a degree in viticulture and winemaking and since then has gradually assumed winemaking responsibilities.

G.D. Vajra was founded in 1972 by Giuseppe’s parents, Aldo and Milena, and remains a family affair. The winery was named after Giuseppe’s grandfather, Giuseppe Domenico – all management and viticulture decisions are made by the family. For more than 40 years, this humble, hard-working family has produced soulful and honest expressions of Nebbiolo, Barbera, Dolcetto, Moscato and Riesling. Their guiding philosophy is simple – they are not modern, they are not traditional. They craft sensitive, transparent wines of place by patiently allowing the wine to dictate its own evolution.

Tune-in to this week’s episode to learn more about winemaking from an expert who has been crafting traditional wines for years. This program has been sponsored by Blueprint Cleanse. Thanks to Cookies for today’s music.

“A great wine is never too young to be drunk.” [29:53]

— Giuseppe Vaira on In the Drink

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Bobby began his distinguished career working in restaurants in Arizona until he moved to Colorado in 1995 to join the staff of The Little Nell restaurant in Aspen as a sommelier. During his five-year tenure, the restaurant received numerous awards for wine and service, including the Gourmet’s “Best Wine Service” Award, Mobile Travel Guide’s Five Star Hotel and Restaurant Rating, Wine Spectator’s Grand Award, and a nomination from The James Beard Foundation for “Best Wine Service”.

In 2000, Bobby joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Bobby received The James Beard Foundation’s “Outstanding Wine Service” Award and San Francisco Magazine recognized him as “Wine Director of the Year”. He also met his future business partner, chef de partie Lachlan Mackinnon-Patterson. Before leaving The French Laundry in May 2003, the restaurant received The James Beard Foundation’s award for “Outstanding Restaurant Service”.

In their pursuit and vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy, Lachlan and Bobby opened their restaurant, Frasca Food and Wine, in August of 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals.

Bobby earned the Master Sommelier Diploma from the Court of Master Sommeliers in 2004. This diploma is considered by many the ultimate professional credential in the wine and spirits services industry. In 2008, Bobby was nominated by the James Beard Foundation for the “Outstanding Wine and Spirits Professional” Award and in 2010, 2011, 2012 and 2013 was nominated again for “Outstanding Wine Service in America”. In May of 2013, was given the award. These prestigious distinctions notwithstanding, Bobby walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests.

Tune-in to this week’s program to learn more about how Bobby excels in customer service within his restaurants, and is able to bring the amazing flavors of wines from the Friuli-Venezia Giulia region to life. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today’s music.

“There is no other place for a wine person that is so special, than Friuli-Venezia Giulia.” [28:10]

— Bobby Stuckey on In the Drink

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This week on In the Drink, Head Sommelier of DANIEL, Raj Vaidya, comes into the studio to speak with us about developing his early passion for fine cuisine, food, and of course, amazing wines. Growing up in Bombay, he began learning about wine well before he would have been legally permitted to drink in this country. He refined his knowledge at what he calls his first serious restaurant job, working at New Jersey’s Ryeland Inn, with a chef who had a natural affinity for pairing food and wine. That early experience evolved into a particular love of Burgundy and the Rhône Valley, making him right at home working with Daniel Boulud, a Rhône valley native with a love of that region’s wines.

Raj Vaidya joined DANIEL in the Spring of 2009 with an impressive history of experience in fine dining restaurants that boast some of this country’s most celebrated wine lists and wine service. His stellar resume includes positions at restaurants such as New York City’s Cru and Per Se, as well as Gary Danko in San Francisco and Seeger’s in Atlanta. Raj also spent time in California working with Robert Sinskey Vineyards, a biodynamic estate in Napa. In addition, Raj has earned some of the wine world’s most respected diplomas, including the Certificate Course of The Sommelier Society of America (2004), the Wine and Spirits Education Trust’s Advanced Certificate (2004) and their Diploma Program (2008).

Tune-in today to hear more about the inner workings of restaurant Daniel, and how being head sommelier requires Raj to work as a both a trader and salesperson when searching for the perfect bottle. This program has been sponsored by the International Culinary Center.

“In a wine pairing, you’re getting a snapshot, but it’s such a short window, that you have to be exact.” [31:50]

— Raj Vaidya on In the Drink

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Steve Wildy, Beverage Director at the Vetri Family, joins Joe Campanale for this week’s edition of In the Drink! After spending his early childhood in Northern Ireland, Steve Wildy began his career in the restaurant industry at 15 years old in Pittsburgh, as a dishwasher for a friend’s restaurant. He immediately fell for the hustle and bustle of the culinary world, and after relocating to Philadelphia in the late 90s to enroll in Drexel University‘s International Studies program, he continued to work through the field as a busser, food runner, server, and captain. An internship with the European Parliament in Brussels introduced him to a fantastic food scene, the world’s best beer, and to the early notion that a career in food and beverage might be better suited to him than a career as a politician. Tune into this episode to learn more about the Vetri restaurants, and how their respective vibes inform Steve’s beverage selections. Learn how Italian culture affects not only the food, but the atmosphere of the Vetri restaurants. Joe and Steve talk about their favorite Italian white wines, and why they are often under appreciated amongst oenophiles. Find out how Steve drinks for a restaurant opening, or a relaxing evening with the family! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Dead Stars for today’s break music.

“I think that the beverage world is one of the easiest things to talk about, and it’s one of the most fun things to talk about. If you can’t make beer, wine, or cocktails sound interesting, then you’re probably in the wrong profession.” [14:00]

— Steve Wildy on In the Drink

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If, like fine wines, sommeliers only get better with age, Mark Sayre has a lot to look forward to. The 32-year-old sommelier at TRIO, the signature restaurant at Four Seasons Hotel Austin, has already made a name for himself by being counted among Wine & Spirits magazine’s 7 Best New Sommeliers in 2010 and earning the 2007 title of Texas’ Best Sommelier. This week on In the Drink, Joe Campanale chats with Mark about the wine scene in Austin, Washington state wines and his private-label Syrah. Get an inside perspective on the beverage scene in Texas and what it’s like being a sommelier at the Four Seasons. This program was sponsored by BluePrint Cleanse.

–Mark Sayre on In the Drink

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As the Chef Sommelier at Benoit in New York, André Compeyre oversees the restaurant’s beverage program including a wine list that features several bottles from Alain Ducasse’s personal collection.

André began his career in his native city, Toulouse, France over twenty years ago where he created a new wine program for a local restaurant. With ambitions to expand his wine knowledge, André moved to London accepting a sommelier position at the three-star Michelin restaurant Le Gavroche, known for its impressive global list. Later on, André returned to Toulouse as an Assistant Sommelier at the Michelin-starred Les Jardins de l’Opera, where he further developed the wine list and created grand cru wine tastings. In 1993, he became the Chef Sommelier at Le Chateau Eza near Monaco where he met Theresa Henkelmann who offered him the opportunity to work in the United States.

André gained national recognition as the Head Sommelier at Restaurant Thomas Henkelmann, part of The Homestead Inn in Greenwich, Connecticut, where he built the wine program. In June 2000, he opened Alain Ducasse at the Essex House, and had the pleasure to work with wines that included Alain Ducasse’s personal collection from his eponymous restaurant in Paris. André graduated to Chef Sommelier and remained at the restaurant until 2006. He then went on to work at Brasserie Les Halles in New York City where he remained for nearly four years. Deciding that he wanted return to a fine-dining atmosphere, André joined Bouley for a year before working again with Alain Ducasse at Adour at The St. Regis New York, where André also was the Assistant Manager.

In June 2011, he became the Chef Sommelier at Benoit New York with a collection that includes a secrets de cave reserve list. With wines from all over the world, highlights from the list include rare Burgundy and California varietals, not often seen at restaurants, let alone at bistros. Benoit also has NAPA Technology, a system that allows André to serve wines by the ounce from famed producers such as Château Petrus and Chateau Y’Quem. He also features a regularly updated “Top Pours” selection offering guests exceptional wines at competitive prices. André has an endless curiosity, and at Benoit, his passion for serving extraordinary and good value wines comes through.

Today’s episode takes us back into Andre’s long history within the wine and food industry, from starting in France, to becoming the head Sommelier at Benoit in New York City. Learn more about Andre, how he has learned to appreciate organic wines, and which wines he is excited about for the rest of the summer! Lastly, tune-in on how to receive a special discount on a visit to Benoit! This program has been sponsored by International Culinary Center. Also don’t forget to check out the Heritage Radio Network Hawaiian Barbecue, this Sunday, August 11th! Tickets are available at http://hrnhawaiianbbq.eventbrite.com. Stop on by to meet host Joe Campanale of In The Drink, and the rest of the Heritage Radio Network team!

“Being in a casual ambience at Benoit allowed me to have fun, and still have the same opportunity to approach the guest, and make sure that they are having fun as well.” [21:05]

— Andre Compeyre on In the Drink

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Alice Feiring, is an essayist, fiction and wine writer, writing professionally since 1988. She is the winner of both the James Beard and Louis Roederer Wine Writing Awards and in 2013 she was named Imbibe Magazine’s wine person of the year. Her blog, The Feiring Line ( Alicefeiring.com) has been operational since 2004. In the fall of 2012, she took a bold move and launched a paid-subscription newsletter, The Feiring Line, the only newsletter to focus on wines that are organic, biodynamic and natural. Her latest book, Naked Wine, letting grapes do what comes naturally (DaCapo Press) chronicles personal adventures in the natural wine world and it followed on the heels of her 2008 controversial volume, “The Battle for Wine & Love or How I Saved the World From Parkerization.” Translations include, French, Spanish, Italian and Georgian. Cited on Wikipedia as a major wine personality and champion of natural wines, she lectures on wine globalization, terroir, natural, biodynamic and organic wines worldwide. She is the past wine correspondent for Wall Street Journal Magazine and Time. Currently she currently freelances for The New York Times, The Hollywood Reporter, World of Fine Wine, Newsweek and Town & Country, and as a result of various essays, she has the most famous plumbing in New York City. On today’s episode of In the Drink, Alice talks about her books, The Battle for Wine & Love or How I Saved the World From Parkerization, and Naked Wine: Letting Grapes Do What Comes Naturally. She also updates us on with what’s coming up on her newsletter, The Feiring Line, gives advice to those looking to become an accomplished wine journalist, and of course gives us her latest recommendations for wine. This program has been sponsored by Cain Vineyard & Winery.

“Have an opinion. Have a voice. Be a strong writer first. Have an idea.” [22:40]

— Alice Feiring on In the Drink

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This week on In the Drink, Hristo Zisovski joins host Joe Campanale in the studio to talk about about his career as beverage director for the Altamarea Group, and how he worked his way to becoming head sommelier. An Advanced Sommelier based in New York City, Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood. After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house”. In 2001, Hristo became the Assistant Beverage Director at three-star restaurant March and began his educational journey to becoming a Master Sommelier. From March, Hristo moved to three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. Hristo was also personally awarded Wine & Spirits Best New Sommelier in 2007. In November 2010 Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at Osteria Morini, Nicoletta, Due Mari & OsteriaMorini New Jersey as well as Costata & the Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s 3- star NY Times review. Ai Fiori’s wine list has been awarded Wine Spectator’s Award of Excellence. Hristo has also been featured in numerous wine publications including Wine & Sprits, Beverage Media, Wine Spectator, Allure Magazine and the New York Times. Also tune-in to learn more about binwise, a new cloud based technology that allows Hristo to have complete control over his wine inventory, and look forward to the future of his career. This program has been sponsored by Whole Foods Market. Thanks to PEELS for the today’s music.

“You have to put your amplifier to 11 – it takes time to understand wine” [33:02]

— Hristo Zisovski on In the Drink

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Jamie Kaloustian is the wine and beverage director of the Michelin Star, award winning, Dovetail Restaurant in New York City. On this episode of In the Drink, Jamie talks with Joe about getting her start in the industry, following her passion for food and wine, and her role as Wine Director at a prestigious restaurant in New York City.

Beginning her New York City restaurant career about eight years ago, Jamie moved here without a job to live and work in New York City. Armed with a Bachelor’s in meteorology from Embry-Riddle in Florida, her next step was a career in restaurants to pay off the burgeoning student loans.

At the now shuttered Dona in Mid-town Manhattan, she waited tables until she had dinner at Eleven Madison Park and applied for a server position immediately after that amazing dinner. Needless to say, the experience of working with such a great chef and wine program was humbling. She left there as a captain to work at Daniel, as one of their bartenders. Again, a humbling experience. The cocktail program, wine list, cuisine and service were all exceptional and she learned a great deal about the industry.

Next step, she opened Lincoln Ristorante as a Captain. This experience was especially new to her, simply because she never opened a restaurant, in any state, and she never worked in a restaurant where the list focused mainly on Italian wines. As a result, she stayed almost two years before leaving for a Bartender job that eventually led to a sommelier position at Del Posto. She worked with Aaron as both a captain and a wine captain at Lincoln, and learned much about salesmanship and Italian wine. Thus, she credits the experience at Lincoln as a springboard to working at Del Posto.

Finally, when she heard Dovetail was looking for a Wine / Beverage Director, she took the plunge and decided that she wanted to write her own list in the city, after working alongside so many great sommeliers and their respective wine programs.

Originally from Rhode Island, she worked in restaurants toward the end of High School and throughout college (to include Florida). No matter what goals she was trying to achieve, Jamie always gravitated back to restaurant work, thanks to her passion for wine and creating cocktails. This program has been sponsored by Rolling Press.

“I think what we do is an art, not a science. I want everyone’s opinion, because ultimately they are the ones that eat at this restaurant as well.” [23:00]

— Jamie Kaloustian on In the Drink

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