If this picture looks like a joyful moment in the life of a winemaker (and mom, and grandmother) you’re absolutely and most ebulliently right! Stomping on Pacific Ocean-esque (as in freezing!) Sauvignon blanc grapes was quite the discovery experience for…
Chris Myerly is currently the Chef de Cuisine at Broders’ Pasta Bar in Minneapolis, Minnesota. He has worked, for the last 12 years, at some of the Twin Cities most popular restaurants and you can see, in each of his…
Chef/Owner, H Town Restaurant Group The winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards started with very humble beginnings. Hugo was raised in Mexico City and Puebla, Mexico, and learned his love of cooking from…
While some young boys dream of becoming astronauts or baseball players, Josh Thomsen’s 6th grade yearbook listed “Chef” as his career of choice. Thomsen, a graduate of the Culinary Institute of America in New York, honed his skills at some…
I’ve loved Roxanne’s exuberant, seasonal cuisine since I was first introduced to her at her former restaurant on the lower east side by my Winebow representative and our mutual friend, Ryan Hampton. Somehow, he just knew that we would enjoy…
A Michigan native and avid member of the University of Michigan rowing team, Christopher’s path to being an executive chef in the Napa Valley followed a rather unconventional route. Inspired by a mother who baked cakes to supplement her income…
Alfredo grew up in Brooklyn, NY. His father grew up in Abruzzo, Italy, and his mother, Puerto Rico. It goes without saying that he grew up around amazing Italian and Puerto Rican food. Before we knew him as one of…
Chef Sarah Scott’s Irresistible Wild Side Tres Sabores has had the honor of welcoming Chef Sarah Scott to the ranch on several occasions. As the host chef for the Great Chef’s Program at Robert Mondavi Winery for well over a…
Wine and cheese pairings by Janet Fletcher Tres Sabores 2021 Rosé “Ingrid & Julia” Cheese picks: Green Dirt Farm Sheeps Milk Cheese. Spreadable Fresh Cheese that is fluffy and delicate; you could season it with some herbes de Provence and…
Taylor Boetticher and Toponia Miller are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa, at the Oxbow Market, and San Francisco. We are so very fortunate to have such…
