In the Drink

Bottled cocktails, cocktails on tap, and a drink list that changes daily! These can all be found behind the bar at Saxon & Parole under the direction of Naren Young, who is this week’s guest on In the Drink. Tune in as he talks to host Joe Campanale about the forward thinking bar program he runs at the Lower East Side establishment. Find out how he found his passion for making drinks growing up in Australia way before he was legally able to drink. Hear about some of the other interesting drink programs in the other AvroKO Hospitality Group restaurants, and find out why gin and grappa are especially of interest to Naren. This program was sponsored by The International Culinary Center.

“In terms of a cocktail list – the most important thing is to figure out who your audience is.” [16:00]

“Chef’s change their menu every day at a restaurant – why can’t bars?” [20:00]

–Naren Young on In the Drink

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Master Sommelier and Wine Director at Union Square Hospitality Group, John Ragan, is this week’s guest on In the Drink. Beyond his work with Union Square Hospitality Group, John is organizing with DeVine Intervention, an initiative designed to provide relief for victims of Hurricane Sandy. DeVine Intervention is an online wine charity auction that will give all proceeds to The Mayor’s Fund. Listen in to hear John talk about the process of becoming a Master Sommelier. What difficulties did John encounter, and how did the process help him keep an open mind in a culinary sense? How does John incorporate Danny Meyer’s signature hospitality into his wine program? Find out this and more on this week’s installment of In the Drink! Thanks to our sponsor, Cain Vineyard & Winery.

“At the end of the day, I’m the jack-of-all-trades that tries to keep the band together.” [21:00]

— John Ragan on In the Drink

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Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, DBGB, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group. He is also an author, an importer, and the organizer of the Burgundy celebration, La Paulée de New York. Tune in to this week’s episode of “In the Drink” and get inside perspective from Daniel, as he joins host Joe Campanale for a conversation on wine, service and communication. Find out what it takes to really know wine from a guy who lives it day in and day out. This program was sponsored by Ambur Point of Sale App.

“The wine experience should be about getting together without pretention and just sharing.” [22:00]

–Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group on “In the Drink”

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Absinthe, oysters and an old fashioned atmosphere can all be found at one of our favorite cocktail bars in Brooklyn, Maison Premiere. Head bartender Maxwell Britten is this week’s guest on “In the Drink” with Joe Campanale, and you may not be able to tell from the radio interview but he’s dressed to the 9’s. Tune in and find out the New Orleans/Parisian influences behind Maison Premiere and why style and appearance is such an important part of what they do. Joe and Maxwell taste some absinthe on-air and talk shop about running a bar, maintaining a standard of quality and remembering years past. This program was sponsored by Whole Foods Market.

“It’s not an act – we’re very sincere about what we’re trying to do. Our whole lifestyle and the way we present ourselves and our product is very dear to our heart.” [06:00]

–Maxwell Britten of Maison Premiere on In the Drink

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How does one go from neuroscience and classical piano to a career in wine? Find out on “In the Drink”, as Joe Campanale is joined by Thomas Pastuszak, wine director of NoMad. He shares his experiences with wines from lesser known regions such as The Finger Lakes and explains why we are entering the golden age for fine wines being made in New York State. Find out all about varietals, blends and specific regions that are making their way onto high end wine lists. Hear how service is a priority at the NoMaD and get some insight from one of the brightest wine personalities in New York right now! This program was sponsored by The International Culinary Center.

“I consider myself a hospitalitarian first and foremost and that’s how I approach everything. It just so happens that the world of wine blew me away.” [19:00]

–Thomas Pastuszak, Wine Director at NoMaD on In the Drink

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Restaurant Marc Forgione is one of the hottest spots in TriBeCa – and their wine list might be just as good as the food. Tune in to “In the Drink” as host Joe Campanale sits down and chats with GM/sommelier of the restaurant Matthew Conway. Find out what went into choosing the wines at the blossoming New American spot, and how to manage expectations for a wide and varied customer base. This program was sponsored by Cain Vineyard & Winery

“I love wine – I love everything about it.. but I don’t try to force that on anybody.” [25:43]

–Matthew Conway, GM/Sommelier of Restaurant Marc Forgione on In the Drink

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Small distilleries are becoming more and more popular in New York City, and this week on “In the Drink”, Joe Campanale highlights one of the more interesting projects happening right now – Industry City Distilleries. Tune in as he chats with Peter Simon and Zac Bruner, who describe the inspiration behind the distillery and what it was like taking the initial steps in design and production. Find out why they decided to focus on vodka at first – and how they use beet sugar, which is usually a European tradition. Tune in for an on-air tasting and tons of insight into the life of an urban distiller. This program was sponsored by Fairway Market.

Photo: Christina DiLaura, 8.ate@eight

“We’re caring more and more about our food and now people are starting to care more about what we’re drinking.” [15:00]

–Peter Simon of Industry City Distillery on In the Drink

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This week on In the Drink, Joe Campanale sits and chats with renowned bartender and co-founder of The 86 Company, Simon Ford. From running a wine shop to opening some of England’s most lauded cocktail bars, judging spirits in competition and marketing some of the biggest brands on the planet have made Mr. Ford a highly respected voice in the spirits industry. Simon reflects on his experiences through the years in the industry and how things have changed since he helped re-launch Plymouth Gin. Find out why he thinks Pisco could be the new Mezcal and follow along as Joe and Simon taste a few spirits on air and talk shop. This program was sponsored by Fairway Market

“Whoever thought that from being a bartender you’d be flown to places like Sydney and Hong Kong to teach people how to stir a martini?” [2:15]

“Bartenders by their general nature always want something they can’t have.”[13:58]

–Simon Ford on In the Drink

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This week on In the Drink, Joe Campanale is joined in the studio by Megan Krigbaum, the Senior Editor at Food & Wine Magazine. Megan grew up in Northern Michigan, a region not known for its vineyards- how did she get so involved in the wine world? Megan speaks to the importance of wine criticism amongst collectors, and hear how Food & Wine Magazine . Tune into this episode to hear about the influence of terroir and soil types on wine flavorings. What is Megan’s top overseas wine destination? Later, Joe and Megan virtually pair some awesome wines with different pork products! Listen in to hear about affordable bottles, and the future of organic and bio-dynamic wine. Finally, Joe wraps up the episode with some obscure wine tasting scenarios! This episode has been brought to you by S. Wallace Edwards & Sons.

“I think that California wine is in a state of flux. Producers are looking at organics and bio-dynamics in a way that we’ve never seen before.” [27:00]

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Fresh off Tasting Table’s “Best Cocktails of 2012” feature, editor Tressa Eaton joins Joe Campanale on this week’s episode of In the Drink to tell listeners which cocktails, bars and neighborhoods stood above the rest this year. Learn what makes the East Village such a drinking destination spot, and how molecular gastronomy has found its way into bars like Booker & Dax and changed the landscape of high-end cocktails. From picklebacks to modern classics – find out where to drink the city’s best and what trends are emerging. Also tune in and find out how to make your own Basil Bixby at home! This program was sponsored by White Oak Pastures.

— Tressa Eaton, Editor of Tasting Table, In the Drink

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