<p>Patric Kuh was LA Magazines food editor for 17 years and won a James Beard award for his book "The Last Days of Haute Cuisine". Just off a stint writing "Becoming a Restaurateur"; you will find Patric engaging and interesting. Both books are must reads. Enjoy.</p>

Patric Kuh was LA Magazines food editor for 17 years and won a James Beard award for his book "The Last Days of Haute Cuisine". Just off a stint writing "Becoming a Restaurateur"; you will find Patric engaging and interesting. Both books are must reads. Enjoy.

James Beard winning food author Patric Kuh speaks of 15 years as a food critic.

All you knew about wine is about to bust wide open… We are going to talk about what really happens in the wine business, and I'm taking no prisoners. Learn more at: https://www.winetalkspodcast.com/.

I am your host, Paul Kalemkiarian, 2nd generation owner of the Original Wine of the Month Club, and I am somewhere north of 100,000 wines tasted.

How can Groupon sell 12 bottles for $60, and the wines be good? How do you start a winery anyway and lose money?  And is a screwcap really better than a cork? Sometimes I have to pick a wine at the store by the label and the price... and I get screwed.

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All you knew about wine is about to bust wide open… We are going to talk about what really happens in the wine business, and I'm taking no prisoners. Learn more at: https://www.winetalkspodcast.com/. I am your host, Paul Kalemkiarian, 2nd generation owner of the Original Wine of the Month Club, and I am somewhere north of 100,000 wines tasted. How can Groupon sell 12 bottles for $60, and the wines be good? How do you start a winery anyway and lose money? And is a screwcap really better than a cork? Sometimes I have to pick a wine at the store by the label and the price... and I get screwed. Subscribe now and prepare to be enlightened.

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James Beard winning food author Patric Kuh speaks of 15 years as a food critic.

James Beard winning food author Patric Kuh speaks of 15 years as a food critic.

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