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Future of Food

 

Photo: Oakville Grocery

In this episode, I sit down with my co-host Jean-Charles Boisset to introduce this segment on the future of food. Boisset's passion for supporting local purveyors and farmers is at the heart of his philosophy on food. We also sip on the refreshing 2015 JCB No 76 Chardonnay, a rich and full-bodied white wine with subtle hints of oak and a light freshness. We also taste the 2016 Raymond Vineyards Generations Cabernet Sauvignon, with most of the grapes originating from St. Helena vineyards. This velvety and weighty red wine is simply divine, mouth coating and well-balanced.

This episode is made possible by Oakville Grocery, part of Boisset Collection, a portfolio of wineries and lifestyle destinations with strong historical and family roots. Our interviews include Perry Hoffman, chef/partner at Boonville Hotel, and Gibson Thomas, publisher of Edible Marin and Wine Country.

Hoffman recently took the helm at his uncle Johnny Schmitt’s 15-room Boonville Hotel restaurant after stints at the highly acclaimed Shed in Healdsburg and Etoile Restaurant. He talks of his background and immersion in the local food culture in Napa Valley with both his grandparents and parents, who were equally influential in his love of the kitchen. As a kid, he cut his teeth working at their Yountville restaurant The French Laundry (they were the original owners). Hoffman appreciates the inclusive nature of the area and strongly supports local food and wine artisans, a philosophy he shares with Oakville Grocery. The future of food revolves around the seasons and the farmers, and he feels deeply responsible for and committed to encouraging and inspiring local farmers to grow amazing produce.

Likewise, Edible Marin and Wine Country publisher Gibson Thomas supports local purveyors and has been featuring them for a decade in her publication. Thomas adores the local farmers markets but knows they are mostly seasonal, so she's thrilled to see the year-round commitment to local, organic, Biodynamic and sustainable ingredients and wine at Oakville Grocery. She continues to support the growers and artisans, covering them in her quarterly magazine and making their products part of her personal lifestyle.

Thanks for listening, and stay tuned for more shows in the coming weeks. Please share across your social media channels and subscribe to get each new episode directly to your podcast feed. You can find Napa Sonoma magazine on newsstands, subscribe here, or read the digital edition online.

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