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SF Wine Chef

By Melissa Lavrinc Smith

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Podcast Description

Each EPIsode we will go through the menu starting with the Amuse and finishing with Mignardise. Every Month there are new interviews with local chefs, sommeliers, writers and purveyors of fine foods. Trips to the local farmer's markets to see what's in season are accompanied by a monthly recipe. We'll also be checking in with authorities on the Bay Area food culture and finish with a monthly giveaway. Supplemental courses will be thrown in on a whim to keep you apprise of upcoming local food and wine events.

Name Description Released Price

Beer

Today we’ll be talking with Bryan Brick, the beer buyer for K&L wine merchants in Redwood City, as well as Jay Brooks, author of the Brookston Beer Bulletin and the man behind the Bottoms Up column in the Oakland Tribune. Well finish with Jesse Friedman of Beer and Nosh fame who’s working on releasing his own bottled beer in the very near future. Let me know what YOU want to hear on the next SF WineChef podcast and be sure to check out the upcoming classes at PopUpEdu.com!

2/9/11

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Local Entrepreneurs

We'll wrap up the year with a bit of catching up, the launch of PopUpEdu, and interviews with two major players in the Local Entrepreneur realm, Caleb from La Cocina, and Emily of Foodzie. Show Notes December 2010 Welcome to SF WineChef, I’m your host, Melissa Lavrinc Smith. And this is your podcast for December 2010. This podcast is sponsored by the Enotria Guide iPhone app for wine pronunciation, available on iTunes, and the massage office of Felicia Leavitt Man have I committed the ultimate podcasting sin! I know, it’s been months! But let me break it down for you. I love love love doing the podcast, and while it may not seem like it I spend close to 8 hours interviewing, then editing, then posting the podcasts, and with a full time job and a family, I just didn’t have the time. Possible suggestions were to not edit as much, but I couldn’t let an unfinished podcast go out. Another was to do shorter shows, and I wasn’t so sure about that. And the last option was to scrap the podcast completely and get on with my life. But it turns out, the podcast is the project that I am the most passionate about, I just needed a way to make the time to focus on it. Another major issue is that I needed to make some money from it in order to make it worth killing an entire day off or several mornings working on producing it. I wanted there to be a theme, a schedule that I could stick to, and that you could look forward to. As a serial entrepreneur, I started a women’s entrepreneur group. One more thing on my plate, but get this: The sole purpose of starting this group was to get all of my friends and I on the same page, organized, and producing at a level that I knew we could. And…it’s working! In my last meeting one of my very favorite people busted out a flip chart and rainbow markers and went to town on our projects and goals. I saved mine. Out of it we shuffled through all of the projects that I cared most about, and what emerged was almost a completely clear course of action. So, now I’ll tell you a little about my newest venture, and how the SF WineChef podcast is involved. I love classes, I love taking them, I love teaching them, and I wish I had more time to do both. So after teaching a Scotch pairing class at Draeger’s with our past podcast guest David Driscoll, I decided I wanted a resource for all of the food and wine related classes in the Bay Area. If I was looking for something awesome to do on my day off, I wanted the option of going to one website and seeing what was available. Then I took it one step further. I thought of all of the classes that I new I wanted to take, and surely others wanted to take, and I started a syllabus. I contacted some of my favorite Bay Area chefs, bartenders, distillers, brewers and wine makers (many of which you’ve heard interviewed on this podcast), and said, “hey, how would you like to teach a class on this or that?” And not surprisingly they all said they’d love to. So what I’ve ended up with is a pretty cool website, killer classes that are a bit popup/underground restaurant meet s Home Ec for grownups, and opportunities to make that venture, and this podcast, feasible. When you get a minute, go over to PopUpEdu.com and check out the classes, if there is something you are interested in taking, teaching, or sponsoring, let me k

12/30/10

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June 1, 2010

Today I’ve got two of my favorite local distillers to talk about their new products; Dave Smith over at Hangar 1 has brought us Firelit, possibly the best marriage since peanut butter met chocolate; and Davorin Kuchan of Old World Spirits talks Blade Gin and the newest Absinthes to hit the market. But first we talk to Jennie Schacht who recently released her latest book, Farmers’ Market Desserts. This EPIsode is brought to you by Integrated Massage. Treat yourself to a mini staycation by indulging in an hour massage. Emerge revitalized, relaxed, and renewed. For a limited time, SF WineChef listeners are being offered an exclusive opportunity to receive an hour massage for only $60, that’s an unheard of savings of $15. For links to make an appointment and to view the massage menu, go to the website, sfwinechef.com, and take some time for YOU. Jennie’s book inspired me to attempt making brandied cherries. The ones on the market, while good, are prohibitively expensive. I’d rather spend my money on better vermouth and killer whiskey for my Manhattan’s. Check out the website, sfwinechef.com, for the recipe. Main Course Next, while you couldn’t imagine Blue Bottle Coffee getting any better, and everything out of Hangar 1 is near holy in its perfection, distiller Dave Smith brings the two together in the most fantastic coffee spirit you will EVER taste. If your’re looking for cocktails to make with Firelit, hop on over to SfWinechef.com for The Alameda Egg Cream recipe. Dessert Last up we’ve got Davorin Kuchin from Old World Spirits in Belmont who will be introducing us to his new Gin, Blade. Mignardise <p class="MsoNormal" style="margin-bottom: 20.0pt; line-height: 23.0pt; mso-pagination: none; mso-layout-grid-al

6/1/10

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March 1, 2010

This week we chat with Patricia Rain of The Vanilla Company, Blair Sneddon of June Bug Bites and BS Photography, and Jennifer Colliau of Small Hand Foods. Check out the show notes at SFWineChef.com/blog

3/1/10

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February 1, 2010

Joining me today is our spirits buyer for K&L wines. February 1, 2010 Welcome to SF WineChef, I’m your host, Melissa Lavrinc Smith. And this is your podcast for February 1st, 2010. Today we do a bit of catch up and then talk with K&L Spirits buyer David Driscoll. Amuse I’ve been wooing my coworkers with bimonthly mini cupcakes. I was kind of surprised that most people wanted to eat these in private, I guess they were too scepticle to eat them in front of anyone. But I did my research and came up with what is truly my own recipe for what I can only assume are the worlds greatest Maple Bacon Cupcakes. Maple Bacon Cupcakes 2 3/4c APF 4t Baking Powder 1/4c Unsalted Butter, at room temperature 1/4c Bacon Fat, at room temperature 2c Grade B Pure Maple Syrup 2ea Eggs, room temp 1c Milk 1 t Cinnamon 1/2t Kosher Salt 1. Preheat oven to 350degrees. Spray 45, 2 ounce paper soufflé cups with baking spray on a lined sheet pan. Sift together flour, baking powder, and salt. 2. With a stand mixer on medum-high speed, beat butter and bacon fat until smooth. Add the maple syrup, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture, and beat well to combine. Beat in milk and cinnamon until combined. 3. Divide batter evenly among cups, filling each three-quarters full. Bake, rotating the sheet tray halfway through, until golden and firm in the center, about 15 minutes for standard. Maple Bacon Frosting 3/4c Unsalted Butter, at room temperature 1/4c Bacon Fat, at room temperature 8c Powdered Sugar 1/2c Milk 1t Cinnamon 1/2t Kosher Salt Place the butter and bacon fat in a large mixing bowl. Add 4 cups of the sugar and then the milk and cinnamon. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. <p cl

2/1/10

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November 15, 2009

Normal 0 0 1 330 1882 America Online, Inc. 15 3 2311 10.2006 0 0 0  November 15, 2009 Welcome to SF WineChef, I’m your host, Melissa Lavrinc Smith, And this is your podcast for November 15th, 2009. Crush has since wrapped up for the year in the Bay Area so we’re going to catch up with a couple of East Bay urban winemakers while their hands are still stained purple, and their shoulders are recuperating from continual punch downs. Today we chat with the woman behind Rock Wall Wine Company, the man behind the husband and wife team at Berkeley’s Donkey and Goat Winery, and the blogger behind Scharfenberger’s Chocolate Adventure Contest. Amuse Pandan Panna Cotta 1 cup whole milk 2 cups heavy cream 4 tsp gelatin powder 5 Tbsp sugar 1 tsp

11/14/09

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October 30, 2009

October 30, 2009 Welcome to SF WineChef, I’m your host, Melissa Lavrinc Smith. And this is your podcast for October 30th, 2009. As many of you know I’m working on the book Inked Rogue Chefs, a book of tattooed chefs that includes interviews that give the readers a look behind the kitchen doors, and into their lives. Between the proposal revisions, researching publishers, and printing the blad, I feel like I’ve been stuck in limbo, holding my breath for the last three months trying to get it done. Hopefully I’ll have some good news for you soon. Beyond that we’re kicking off the holiday season with private events and cooking classes hosted by the SF WineChef crew. Contact us at sfwinechef.com for details. Amuse Pear Cream Cheese Bars with Macadamia Nut Crust Taken from the Food Gal blog (makes 12 bars) For crust: 4 tablespoons (1/2 stick) butter, softened 1/4 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 cup macadamia nuts, finely chopped For filling: 12 ounces cream cheese, at room temperature 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 2 pears, peeled, cored For streusel topping: 1/2 cup all-purpose flour 1/4 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 4 tablespoons (1/2 stick) cold butter, cut into small pieces 1/2 cup macadamia nuts, chopped Preheat oven to 350 degrees and grease an 8-inch square or round baking pan. To make crust, cream butter and sugar in a medium bowl until light and fluffy. Gradually beat in flour, ginger and cloves. Stir in macadamia nuts. Press crust mixture into bottom of the pan and bake for 15 minutes. Increase oven temperature to 375 degrees. To make filling, beat together cream cheese and sugar in a large mixing bowl until smooth and creamy. In a small bowl, whisk together egg and vanilla. Slowly add egg mixture to cream cheese mixture and beat until smooth and creamy. Spread cream cheese mixture over crust. Arrange pears on top of cream cheese mixture. To make streusel topping, combine flour, brown sugar, cinnamon, and coriander in a small bowl. Cut in the butter with a pastry blender or two knives until butter is evenly distributed in the flour mixture and the mixture is crumbly. Stir in macadamia nuts. Evenly sprinkle streusel topping over the pears. Bake the bars for 25 to 30 minutes. Allow bars to cool and then refrigerate for at least 3 hours before cutting and serving. Adapted from a recipe published in “The Spice Kitchen, Everyday Cooking with Organic Spices” First Course Let’s get started with our monthly update from Celia Sack of Omnivore Books in Noe Valley. Second Course We have Brady Lowe of Amuse Cochon who will be talking about his newest event, Primal, added to his itinerary of traveling meat tours. We talk pork tattoos and gear up for the main event this weekend in Napa. I can’t wait to see you there! For VIP discount tickets enter promo code 7x7 For general admin discount tickets enter promo code 555 Dessert Last month Gourmet magazine (rest in peace) did an article on where the city’s top restaurant critics would spend $1000. I wanted to hear some of my favorite foodies picks so I sent out an email to ten of the chefs and writers whose answers I wanted to hear the most. Carolyn Jung of the Food Gal blog gives us her answers. She even turns me onto places I’ve never heard of. My Answers: Cocktails at Epic, then I would check out places I have never been, but have been to dying to try. Quince, Manresa, Cyrus, and all of the elusive food carts in the Mission. The Tablehopper, Marcia Gagliardi: Being the tablehopper, it would be an evening tour for sure. And I’d love to have a different friend or family members meet me at each place so I can share each experience. I’d start with some wildly expensive champers and caviar service (and oysters!) at the Ritz Carlton bar (I’d have grandma in tow for this one, she’s the reason I love bubbles the way

10/30/09

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CleanSupplemental Course: Soul Food Farm Fire

Supplemental Course Soul Food Farm Fire September 10, 2009 In this weeks supplemental course we will be shedding light on the Soul Food Farm tragedy and providing opportunities to help the farm get back on its feet. At 1:30 a.m. on the morning of September 4th the owners of Soul Food Farm in Vacaville awoke to find a fire moving across fields directly towards their chicken houses where 1000 baby chicks were trapped inside, The flames were higher than the property’s trees and quickly consumed nearly 30 of their 55 acres, which included irreplaceable items and a loss of income and resources unequivocal to most people’s comprehension. Joining us today is Ethicurian founder Bonnie Powell a Soul Food Farm friend and advocate. Please find a way to help get Soul Food Farm on it’s feet again, either by donating time, money, or attending one of the many amazing fundraisers. There is a breakdown of everything that they need accompanied by the cost of each item on their website. I personally have donated a dinner for four with paired wines to be raffled off to benefit Soul Food Farm, I will be posting the proposed menu in the show notes. And, although the urgency is there to support this farm because of a disaster, think about what Bonnie said, and do what you can to support these small farms before something catastrophic happens. Thank you all for listening and your support.

9/10/09

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CleanAugust 30. 2009

August 30. 2009 Recently I spent some long overdue time at the Ferry Building. Highlights included concord grapes from the farmers market that blew my mind, discovering Maison Bouche chocolates; truly amazing spreadable salami by Boccolone; and hands down one of the top 3 best sandwiches I’ve ever had: Canne Rosso’s Porchetta with pluot mostarda and mustard greens on a perfect baguette. I ended up coming back 3 days later for another one, well two really, and then again the following weekend. Low point was spitting a Parisian macaroon out of my car window on the golden gate bridge. Hey, I know someone else that did that and started a multi million dollar company! Point being, just because you have a gifted graphic artist design your logo and color scheme does not mean your products can get away with being awful. Two days later I ended up at the Oxbow market looking for lunch and ended up at the counter of Pica Pica, not expecting anything too sensational I tried the Pernil Cachappa. Seriously, my mouth won’t stop watering. Amuse Cachappa After doing a little experimenting, I found that this recipe worked similarly to that of Pica Pica’s. I served mine with black beans, avocado, crema, and a wedge of lime. 4c corn kernels (frozen can be substituted for fresh) 1T kosher salt 3/4 to 1c water 3/4c sugar 1 egg 1/4c flour grapeseed oil as needed Mix all ingredients in a blender to form a hick and heavy batter. In a preheated skillet, lined with grapeseed oil, spoon batter into 3 inch circles, lower heat and gently flip. Cook until heated through and crispy on the outside. First Course Here with us is Adrianna Lopez Vermut, co owner of Pica Pica, to fill us in on their Venezuelan secrets. Second Course Omnivore Books in Noe Valley has become a foodie destination. A space no larger than most Pacific Height’s walk in closets is a book store delicately packed with hard to find, antique cook books, as well as just released copies. Celia Sack has brought in some of the top authors in the industry for a once in a lifetime meet and greet. Dessert Mission Minis When SF Weekly did an article on cupcakes delivered by golfcart, I was beyond intrigued, well, I tracked the cupcakes and the man behind Mission Mini’s down to get the whole story. Mignardise This episode’s mignardise will be a pair of hand crafted chef’s knife earrings made by Marin native Yoshi Stokes of Random Perfect. Suggest that your friends subscribe to SF WineChef through iTunes and get entered to win a pair of fierce, one of a kind, ear garnish.

8/30/09

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August 15, 2009

SF Wine Chef August 15, 2009 Welcome to SF WineChef. I’m your host Melissa Lavrinc Smith, and this is your podcast for August 15th, 2009. This week we have an amazing wine pairing thanks to Linzi Gay of Clif family wines and farm, the elusive W Blake Gray who talks Japanese Sideways, and finish with our dessert course compliments of Christina Besher of Kika’s Treats, and as always we'll send the top SF Wine Chef listener home with mignardise. For those of you following the progress of inked rogue chefs we did a trial run for the cover photo shoot, crazy fun, a little on the stressful side, but the results were fantastic. Robbie Lewis of Jardinière fame modeled his ink while Blair Sneddon performed acrobatic acts on a 22 foot high ladder with her camera while I coaxed out his inner Blue Steel. Tuesday I had the first meeting with my book packager and feel truly blessed to have her in my corner. I was able to retreat to Monterey for a night, bringing back a bag of artichokes from a roadside stand that I’ll be turning into a number of things if I can get past the allure of just dipping them into mayonnaise. The restaurant is up and running, but the people of San Carlos need to learn how to tip. Maybe I’ll get the Server Sound Off podcast up and running after all. Amuse Olive Oil Braised Artichokes A versatile preparation when life gives you more artichokes than you can pass by. Toss with pasta, risotto, slice and top Crostini with goat cheese… or just sneak whole. 4 artichokes or 2#s of baby artichokes Juice of 1 lemon 3/4 cup olive oil 1 bay leaf 3 garlic cloves, crushed 1/4 bunch fresh thyme 1T peppercorns Salt to taste 1/2 cup white wine Trim the top inch off of the artichokes with a bread knife, trim the bottom inch of the stem off, then cut the artichokes into quarters. In a medium bowl, combine the artichokes, the lemon juice, and cold water to cover. (The artichokes may be left in this solution for up to 3 hours.) Drain just before braising. In a medium sauté pan or skillet over medium heat, heat the oil and sauté the bay leaf, garlic, and thyme for 1 minute. Add the artichokes and sauté, stirring, for 30 seconds. Season with salt and add the white wine. Cover and simmer gently until the artichokes are tender, about 20 minutes. Check often and add more wine or water as necessary to prevent browning. First Course Clif Family Wines and Farm Let's tuck in with the bay area company behind the worlds best energy bars that have turned their sites to bottled relaxation, Clif family farms and wine. As an exclusive offer to SF WineChef listeners enter promo code clifwine to receive a 20% discount. Second Course W Blake Gray W Blake Gray, former SF Chronicle wine writer who for a time had one of my favorite podcasts, catches us up on his most recent project, a Japanese book on the California wine country. We'll be sure to check in with him from time to time for his perspective on the goings on in the wine world. Dessert Kika’s Treats La Cocina has produced amazing results, one of the most successful is Christina Besher of Kika’s treats. From a co op kitchen to her own production facility her products can be fround everywhere from Dean and Deluca to Whole Foods. When placing orders online make sure to mention SF WineChef to receive a 20% discount or free shipping for orders within San Francisco. Mignardise Kika’s Treats Sample Pack The listener to have the most friends subscribe to the SF Wine Chef podcast through iTunes will win a Kika’s Treats sample packet containing a variety of her chocolate covered baked goods. Email me at mignardise@sfwinechef.com with the email addresses of all of your subscribed friends. The winner will be announced on the next podcast. That wraps it up for the August 15th issue of the SF Wine Chef podcast. Don’t forget to check out the show notes on SFWineChef.com and follow us on Twitter, username sfwinechef.

8/15/09

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CleanAugust 1, 2009 Part Two

Welcome back for part 2 of the August first SF Wine Chef podcast, I’m your host Melissa Lavrinc Smith Third Course Russell Jackson, The Dissident Chef An Inked Rogue Chef of the highest order, Russell Jackson, otherwise known as the Dissident Chef catches up with us on his underground dinner calendar. We talk ink, corn, marmite, and barbequing indoors. Check out the feature article in the July issue of the San Francisco 944 magazine. Enter the promo code ink to receive a friends with benefits discount. Reservations Dessert Lollyphile I first heard about Lollyphile on the blog Thrillest. I had just stood in line for 3 hours for 36 bottles of Absinthe at Hanger One and had discovered the beautiful marriage of maple syrup and bacon, so why wouldn’t I want to try it in lolly form? I contacted Lollyphile and paid for a sample of the original two flavors. I was floored. The other thing was the timing. I was getting married and couldn’t think of a better favor for our guests. I’m still hearing about them! Well I decided to catch up with San Francisco’s Jason Lewis, the man behind Lollyphile to see what he and his company are up to. I personally can’t wait to try the new flavors and see what’s next in line for Jason. For an exclusive SF Wine Chef listener discount enter discount code winechef at the checkout. The Store Mignardise Lollyphile Sample Packet The listener to have the most friends subscribe to the SF Wine Chef podcast through iTunes will win a Lollyphile sample packet containing one of every flavor: Absinthe, Maple Bacon, Bourbon, White Russian, and yes, Wasabi Ginger. Email me at mignardise@sfwinechef.com with the email addresses of all of your subscribed friends. The winner will be announced on the next podcast. That wraps it up for the August first issue of the SF Wine Chef podcast. Don’t forget to check out the show notes on SF Wine Chef dot com and follow us on Twitter, username sfwinechef.

8/1/09

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CleanAugust 1, 2009 Part One

Welcome to SF WineChef. I’m your host Melissa Lavrinc Smith, and this is your podcast for August first, 2009. This week we’ll be breaking the podcast into two parts. In the first half we’ll talk to Eric Barnes, the man behind the revolutionary new Kor water bottle and dish sorbet with Nathan Kurz of Scream sorbet in Emeryville. In the second half we’ll catch up with Inked Rogue Chef Russell Jackson of Sub Culture Dining, and lollygag with Lollyphile legend Jason Lewis. We’ll also send you home with mignardise. The top SF Wine Chef listener will receive a sample package of all of Lollyphiles outrageous flavors. Well it was a crazy week, I fit in a tasting and tour at Scream sorbet’s headquarters in Emeryville, Attended the Indulge event at Cantina, traveled the town with my sleek new Kor water bottle, threw an awesome birthday party on the lake which included Nutella cupcakes and a simple summer watermelon salad featuring ingredients from the Pleasanton farmer’s market, all while preparing for a restaurant opening. There’s never a dull moment in the life of a Wine Chef. Amuse Farmer’s Market Watermelon Salad A light, refreshing salad, packed with sweet and salty, creamy and tangy, with a subtle hint of mint. 1 Watermelon, cubed 1/4c mint leaves, chiffonade 1c feta, crumbled 4T sherry vinegar 4T EVO Toss watermelon with mint and sherry vinegar, sprinkle with feta, garnish with mint, and drizzle with olive oil. First Course Kor water bottles A topic that I am very passionate about is the unnecessary use of disposable water bottles and the effect they have on our bodies and the environment. They are a double whammy no. You’ve got BPA’s false estrogen, and an island TWICE the size of Texas made up of 80% plastic floating half way between Hawaii and the San Francisco coast. After a year using a Sigg bottle I was officially a convert. I’d eliminated close to 90% of my plastic consumption and could feel it. I bought bottles for friends and family. Now there’s a new bottle on the block that’s lighter and just as eye-catching. We caught up with Eric Barnes of Kor Water, the company behind the sleek new Kor One water bottles while he was on the road. We attack the topics of the harmful effects of normal water bottles on our environment and our bodies, then dive into the core principals behind Kor and why he wants to see a change. There is a terrifying and very real article on the Great Pacific Garbage Patch. Article on Plastic Bottles Think about it, one bottle to replace, lets say about 300 bottles a year. Take a second to picture that. Think about the cost, about $30 for a bottle versus about $1.50. Think about the health risks now being associated with consuming from plastics, false estrogen causing breast cancer, endocrine disruptors, hormonal problems associated with puberty…just to name a few. Then think about the fact that by purchasing a bottle you’re making a small donation and your purchase could be affecting those of your friends and family. Ten friends might remove three thousand unnecessary water bottles. Picture that. To learn more about Kor, and to purchase one of their bottles go to Korwater.com. Kor bottles are normally 29.25, but for a limited time SF Wine Chef listeners will receive $5 off when you enter the promo code Advocate09 in the coupon code section on line. The Store Second Course Scream Sorbet When I am at a Bay Area farmer’s market I make a bee line for Scream sorbet. The flavors are outrageous! I was recently invited to tour their facility and taste close to twenty varieties. Let’s check in with Scream owner Nathan Kurz. Look for Scream sorbet at any of 26 bay area locations.

8/1/09

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Indulge Food and Wine Events

This week we’ll be talking with Jordana Havriluk, one of the three sisters behind Indulge food and wine events based in San Francisco. Jordana has capitalized on her connections as a publicist, and her background in business to bring the Bay Area culinary events featuring some of the city’s top chefs and mixologists. To learn more about this week’s Indulge event at Cantina log onto indulgeinthecity.com or purchase tickets from BrownPaperTickets.com. As an added bonus enter the promo code SHAKER, click on the show additional prices tab, and receive an exclusive SF Wine Chef listener discount. I look forward to seeing you there.

7/21/09

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Welcome

The first trial podcast to welcome SF WineChef listeners.

7/21/09

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Customer Reviews

Great Insider Scoops on Wine and Food People of Northern California

by Steve in Oakland

For me, an interesting podcast begins with facinating people and contains a bit of the unexpected. These stories contain excellent information, passionate people and all the other elements we would want. Sound levels could be a bit more even, but listening hard is worth it. Find out about food, wine and level 4 bee sting-pain in a brief few minutes.

Love this Podcast!

by micheled_

Great Listen! It's easy to make time to listen to Melissa's Interviews. She interesting topics and great subjects. Looking forward to the next Podcast!! Keep it coming!

Great podcast for a great City!

by kingfish36

This is definitely an informative and extremely interesting podcast about San Francisco food and wine culture. The first time I listened to Melissa and her interviews I subscribed immediately. This type of podcast is much needed, coming from the birthplace of California nouveau cuisine and wine culture!

Additionally, Melissa is well-informed and brings a wealth of information to the show - her insights are based on her experience in the industry, and the podcast will help me learn & grow as a food and wine enthusiast. Keep them coming!

Morgan
Noe Valley

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SF Wine Chef

By Melissa Lavrinc Smith

Podcast Description

Customer Reviews

Great Insider Scoops on Wine and Food People of Northern California

Love this Podcast!

Great podcast for a great City!

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