In The Drink

Born and raised in Chicago, Richard Hanauer was surrounded by food and wine growing up, as his parents were avid cooks who always encouraged a sip at the dinner table, taken from a bottle chosen from their growing wine cellar. A Chicago native, sommelier, and the current Wine Director of L2O, Richard worked his way up the ranks at Levy Restaurants (once serving high tea to the Queen of England one year) as their Fine Wine Expert, two years at One SixtyBlue, and eventually to Tru as head sommelier at the young age of 25. In 2011 he came to L2O and built one of the best white wine collections in the country, including the deepest collections of premier Champagnes in the city. Hanauer has also been awarded the Advanced Sommelier pin by the Court of Master Sommeliers, and will take the Master test in the coming years. Tune-in to this week’s episode to learn more about how to build and grow your wine cellar, and most importantly, learn to pair amazing wines with your favorite foods. Also find out more about L2O, E

This week on In the Drink, Jeff Taylor, Head Sommelier at Eleven Madison Park, comes into the studio to show us what’s new and exciting in the world of wine. Tune-in to learn more about Jeff’s background to becoming head sommelier, and his latest updates from visiting the wine culture in Greece! Jeff Taylor was born in Boston, MA and spent his childhood traveling throughout the United States. An opportunity to live in London during High School and frequent visits to Europe helped to solidify his passion for food and wine. He returned to the US to attend New York University’s Tisch School of the Arts were he received a BFA in Acting and a Minor in Philosophy. Jeff’s tenure at EMP began in 2007 as a Kitchen Server. He then went on to be a Captain for 2 years before becoming a Sommelier in 2009. During his time at EMP, the restaurant has garnered 4 Stars from The NY Times, 3 Michelin Stars, Wine Spectator’s Grand Award, and James Beard Awards for both Best Wine Service and Best Restaurant in the USA. EMP is curr

Meet sommelier Aaron Von Rock. Aaron was born in Maryland and had his first experience with wine at the age of three, stomping Concord grapes along with his siblings for the family’s homemade wine. Aaron’s first job in the field was at a barely legal age buying wines for the Baltimore Hotel, where he was introduced to fine wines.At Lincoln Ristorante, Aaron Von Rock has developed a 400-bottle, Italian list with general manager Paolo Novello. The wine list hopes to remove the distance from vineyard to table by making the selections accessible and telling the story of select vineyards and bottlings. The wine program is built to parallel and complement the cuisine of Chef Jonathan Benno, both with classical and cutting-edge selections. The cocktail menu is also curated by Aaron and highlights Italian traditional liqueurs and products in classic drink recipes. Tune in to this week’s episode of In the Drink as host Joe Campanele chats with Aaron about “Nero d’Avola face”, Negroni bars and extensive wine tastings.

SOMM is a film written and directed by Jason Wise, that focuses on the most difficult test you’ve never heard of – the Court of Master Sommeliers and the massively intimidating Master Sommelier Program. SOMM takes you on the ultimate insider’s tour into the world of mastering wine, and gives us an insight into those who put their personal lives at risk, their well-being, and often sanity to pull it off. Shrouded in secrecy, access to the Court Of Master Sommeliers has always been strictly regulated and cameras have never been allowed anywhere near the exam, until now. On this week’s episode of In The Drink, Jason phones in to talk about the film, telling us his background inspirations, and insight into presenting these stories to various audiences, such as those not very familiar with the hurdles of becoming a Sommelier. Also starring in the film and here in the studio is Dustin Wilson, Wine Director at Eleven Madison Park, who describes the pressures behind taking the exam, his future as Wine Director at Ele

Patrick Cappiello, sommelier and wine consultant in New York City, comes into the studio on this week’s In the Drink to talk wine! Mr. Cappiello is the Managing Partner and Wine Director of Pearl & Ash Restaurant as well as Chef Sommelier for Daniel Johnnes La Paulée. Tune-in to learn more about the art of being a sommelier, and how Patrick broke into the wine industry after starting from the bottom as a waiter at TriBeCa Grill. Mr. Cappiello has 25 years of work experience in the restaurant industry, and as a result was nominated in 2012 for Wine Enthusiast “Sommelier of the Year”. Today’s episode has been sponsored by Bonnie Plants. “Confidence is 100% of being a sommelier. You can’t be embarrassed to say ‘I don’t know’. ” [10:00] —Patrick Cappiello on In The DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week’s episode of In the Drink, special guest Carla Rzeszewski comes in to talk about her history within the food and wine industry. She has spent over a decade working her way through the roster of food service positions, zig-zagging from Hawaii to California to New York. She counts Paul Grieco and Peter Liem as defining cornerstones in her growth, and is grateful to every teacher she has encountered along the way, usually over a glass and well-loved food. She currently resides as April Bloomfield and Ken Friedman’s Wine Director for The Spotted Pig, The Breslin and The John Dory Oyster Bar. Tune in to learn more about Sherry wine, and become more educated in wine today! This program has been sponsored by Whole Foods Market. Break music provdided by takstar. “Get yourself out of the way and do something for somebody else.” —Carla Rzeszweski on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ivan Ramen is one of the most anticipated restaurant openings in NY right now, and the team behind the Japanese-inspired Clinton Street noodle-outfit joins Joe Campanale on this week’s episode of In the Drink. Meet ramen-guru and owner of Ivan Ramen, Ivan Orkin, General Manager Bill Reed, who is also partner at Brooklyn Star, and chef Mike Bergemann. The three explain the concept behind Ivan Ramen and share their love for Japanese noodle dish and the culture that surrounds it. From slurping techniques to the timing and temperature of ramen, learn how to best enjoy the satiating broth and noodle dish. Tune in as they taste some ramen on air and give listeners and sneak peak at what to expect when Ivan Ramen opens! This program was sponsored by Whole Foods Market. Break music provided by Jerome LOL. “There’s funkier tripe in New York than anything I ate in Japan.” 20:00 Mike Bergemann of Ivan Ramen on In the Drink “There are different kinds of ramen. I tend to like a cleaner flavor. I’m a chef, so I like to se

As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier Flosse offers a wealth of experience garnered in France, the UK and New York City. In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S. Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US. On this week’s episode of In the Drink, he speaks to the importance of ensuring a guests happiness while drinking and s

Speed Rack is a national cocktail competition featuring top female bartenders in key cocktail markets, putting them head to head in round robin style timed and judged challenges. It is the first competition to highlight the up and coming generation of strong women in the spirits industry. 100% of the proceeds from the events they produce goes to breast cancer education, prevention and research. On this week’s episode of In the Drink, tune in as Joe Campanale chats with the ladies behind the competition, Ivy Mix and Lynnette Marrero. Pastry Chef Johnny Iuzzini, who will be a judge at Speed Rack, also joins the show to explain how he will be critically tasting the drinks at the competition. Find out how Speed Rack started, what makes it so unique, and tune in for a special on-air cocktail! This program was sponsored by Whole Foods Market. “It was hard for a woman to become a ‘mixologist’ because we look stupid in suspenders and can’t grow a mustache!” [18:00] –Ivy Mix on In the DrinkSee Privacy Policy at http

Bill Fitch, wine director of Vinegar Hill House and recently opened Hillside talks about his experiences in the wine industry. He discusses the trends of wine, especially in Brooklyn and the Brooklyn food and wine scene. Bill had to have surgery to gain a sense of smell, and upon gaining his sense of scent, was obsessed with smell which led him to wine. In Portland Oregon, he had his first wine related job in a wine cellar, learning all he could about wines. He came to NYC in 1998 and worked at Il Bucco. Soon after, he began putting together wine lists for various NYC restaurants. Currently, he splits his time between Paris and New York City. Today’s show was sponsored by Whole Foods Market. I was a kindergarden teacher in the Waldorf and Montessori method… I The enthusiasm is learned and picked up by the children. I like that, everyone is in a certain stage of their wine education.” [23:00] –Bill Fitch on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://ar

Learn about Italian wines of every caliber on In The Drink! Wine Director Laura Wickiewicz, from Laconda Verde tells listeners all the best wines from many different price points. Tune in to hear the story of a young wine enthusiast’s rise to a career as an expert in the field. Find out about blind tastings, the skivyy on pinot gris, compiling a great wine list, and how to break into the wine industry! Don’t miss it! Thanks to our sponsor, Fairway Markey. Thanks to Takstar for today’s music! “I know how easy it is to feel compelled to have a super geeky list, but I strive actively to put wines on there that would have mass appeal.” [20:40] “You’re that middleman between the diner and the chef, and if you have an understanding of what goes on back there, then everything transitions better.” [11:20] — Wine Director Laura Wickiewicz on In The Drink See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Eamon Rockey strives for perfection – whether it’s making cocktails, helping open restaurants or managing staff, he wants to lead and inspire. Tune in to In the Drink as he shares his philosophy with host Joe Campanale. Hear why Midtown isn’t all that bad, what plans are in store for Betony, a New American restaurant on 57th Street, and how the Scandinavian philosophy thrives in Brooklyn. This program was sponsored by S. Wallace Edwards & Sons. “Midtown is a misunderstood neighborhood. My ignorance initially lead me to uncertainty, but the more time I spend in this neighborhood the more I fall in love with it.” [07:00] –Eamon Rockey on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Eric Asimov demystifies wine on a special and informative episode of In the Drink with host Joe Campanale. Eric is a food writer who started the $25 and under section of the New York Times and was given the new position of Chief Wine Critic of The New York Times in 2004. Asimov has also done freelance work for other publications, including Food & Wine Magazine, Details, Martha Stewart Living and Sommelier Journal. His latest book is called How to Love Wine: A Memoir and Manifesto. and Tune in for a lively conversation on subjects like the democratization of high end wine via the internet, the usefulness of blind tastings and the importance of beverage programs in restaurants. This program was sponsored by Bonnie Plants. “What’s missing in the hyper rational approach to wine is developing an emotional connection which is at the root of enjoyment.” [04:00] “Great sommeliers are also great psychologists – they can read [people’s] emotions.” [08:00] “Good wine is always changing and evolving. Talking about w

Take a virtual trip to California on In the Drink, as Joe Campanale is joined by one of the most exciting and innovative winemakers working today, Steve Matthiasson of Matthiasson Wines. Steve was recently named 2012 Winemaker of the Year from Food & Wine, and makes wines that push the boundaries of what’s considered traditional. Tune in for a conversation on the future of California wine and the path of wine from vine to glass. This program was sponsored by Fairway Market. Photo: Lily-Elaine Hawk Wakawaka, http://WakawakaWineReviews.com “I still wonder whether doing wine is a career path. My day job is taking care of vineyards.” [3:00] “California is a place with less rules. I think that we’ll see it become a very relevant and exciting region for wine discovery.” [22:00] “Our wines are for food – it’s a huge focus for us.” [26:00] –Steve Matthiasson of Matthiasson Wines on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-m

Take a trip to Chicago this week on In the Drink as Joe Campanale is joined by Jennifer Tietz, Sommelier of Tru Restaurant . Jennifer Tietz’s passion for wine began while working at a wine bar during her college years at Northwestern University, where she became inspired by the precision, passion, and challenge of the beverage industry.Following graduation, Tietz pursued her passion in Chicago, where she continued to study, learn and test her skills at upscale restaurants. Starting at contemporary American restaurant BOKA, Jennifer worked her way up, progressing from runner to back waiter, to front waiter in just a year. She continued her career at Waldorf Astoria restaurant Ria for one year as Captain, and eventually left to fill the position of Sommelier/Wine Buyer at Benny’s Chop House in 2010. Jennifer began her career at progressive French restaurant Tru in 2011 as Assistant Sommelier, working her way up to become Sommelier in 2012. At Tru, Jennifer oversees the entire beverage program, which includes se

Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010. Tune in to this week’s episode of In the Drink as Joe Campanele chats with Jesse about current wine trends he’s seeing and his culinary roots. Find out how his beginnings in Miami brought him to where he is now, and learn about the inspirations behind the food and drink at Recette. This program was sponsored by Fairway Market. “The guys that I really respect in the industry are Riesling nuts. There’s definitely a misconception about Riseling. It’s perfect for Recette food, because we do a lot

Restauranteur and self-proclaimed “Serial Entrepreneur” William Tigertt is this week’s guest on In the Drink. He’s the man behind Freeman’s, Peels & Gothic Wines. Learn how he went from a rural town in Southwestern Michigan to launching Sigma Six, a multi-media design agency, while still an undergraduate! Hear what’s it like building restaurants in NYC why wine plays such an important role in the conceptual approach. Later on, William explains why he started Gothic wines, a collection of cool climate wines sourced from the best wine growing regions of America. This program was sponsored by Fairway Market. “The wine world is a vast world and a great way to be creative and meet people and travel.” [14:00] “We take inspiration from Gothic literature – we’re looking at that kind of feeling and atmosphere.” [26:00] –William Tigertt on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air – The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi’s does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center. “The original Chardonnay’s were made in large redwood or concrete tanks – they weren’t made in stainless steel or oak barrels. In the mid 70’s we got into oak and like anything at first we went too far. Many Chardonnay’s did not have balance – they literally fought food. I think n

Get to know Heather Tierney, one of the most interesting food and beverage professionals, bar owners and restauranteurs working in New York City right now. She has transformed Doyers Street in Chinatown, opening a cocktail bar, Apothéke, and a restaurant/bar, Pulqueria, on the same iconic block. Her most recent venture, The Butcher’s Daughter, a juice bar and vegetarian cafe, just opened in little Italy in February 2013. Tune in to this week’s episode of In the Drink, as Heather dishes on everything from cocktail culture to pulque, a fermented beverage made from the agave plant. Learn what inspires Heather in her projects and find out what’s next for one of the busiest women in the city. This program was sponsored by Fairway Market. “You can come [to Apotheke], talk to our bartenders, tell them what kind of mood you’re in, what spirits you like and they will make something great for you.” [08:00] “When you start mixing dark and light spirits, that’s when you get in the danger zone.” [12:00] “Mexican food is

Few people know as much about wine as Matt Licklider. After working with Italian wine importer Dalla Terra and North Berkeley Imports, he co-founded a winery called Lioco, operated as a “virtual” winery out of his apartment in San Francisco, Calif. Tune in for his thoughts on the California Wine Movement and the wines that are coming out of the region. Get an inside perspective on emerging American wine trends and hear how Colorado helped shape his wine career. This program was sponsored by The International Culinary Center. “Chardonnay will grow anywhere, but won’t necessarily deliver a compelling wine anywhere.” [12:40] “Your palate evolves. As we get older we tend to gravitate towards complexity in the flavors that appeal to us” [27:00] –Matt Licklider of Lioco Vineyards on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.