01 “Learning How to be Present and See Things For the First Time” – Randall Grahm <br> Randall Grahm, “winemaker for life,” Bonny Doon Vineyard, Bonny Doon, California, is nothing if not transparent, authentic, and on a lifelong spiritual quest to produce his own wines that clearly speak of their provenance, I rather think, independent of his creative influence. His is on an “exploration of terroir,” “a great terroir experiment,” if you will, that unrelentingly drives him to search for answers, yet to be discovered, within his latest project, Popelouchum Estate, San Juan Bautista, in San Benito County, that might prove to be his elusive cru. Learn more on his blog post: “On (At Long Last) Planting a Proper Vineyard.” <br> http://www.beendoonsolong.com/blog/ <br> https://www.bonnydoonvineyard.com
02 A Journey of Awareness—Producing “High Concept Wines” – Randall Grahm
Randall Grahm is “working on a problem he can’t solve in his own lifetime.” And, to that end, creating, solving, discovering, the where and how to produce bespoke wines that ooze a sense of place has taken on the importance of a spiritual practice. While you enjoy listening to our chat, crack-open a bottle of Bonny Doon Vineyards’ dry 2013 Querry Cider, a blend of 62% pear, 36% apple, and 2% quince, or the fabulous, dry, pinkesh-red frothy, 2011 Sparkling Syrah Central Coast Méthode Traditionnelle that includes 17% Grenache.
03 The SOMM Journal Re-Launches With a Modern Look for Growing Beverage Industry Audience – Meridith May
Publisher and Editorial Director Meridith May is responsible for the branding and content of The SOMM Journal after successfully re-launched the former Sommelier Journal to great acclaim in June of 2014. Like its sister publication, THE TASTING PANEL, The SOMM Journal is becoming the voice of its industry thanks to May's supervision. Her background in radio (KIIS-FM, KLSX and KABC in Los Angeles) and newspaper (Santa Barbara News Press restaurant columnist)—combined with her knowledge of food, wine and spirits—gives her an edge in understanding the changing trends of the industry.
04 James Beard Foundation Outstanding Restaurant Award 2014 Goes to The Slanted Door San Francisco, the Architect of Modern Vietnamese Cuisine – Alan Goldfarb
A JBF’s Outstanding Restaurant must be a United States restaurant that “serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.” The sensational The Slanted Door of San Francisco serves family-style Vietnamese-inspired cuisine, by a restaurant family of professionals headed by Vietnamese-born, Owner/Executive Chef Charles Phan, of Chinese descent. All the complex-yet-effortless everyday stuff that’s part of being a family is what goes into the food at The Slanted Door, Alan Goldfarb’s favorite San Francisco eatery.