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    Judith Stanford Miller, Cuvée Contributor

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    Mollydooker Wines: Down Under, Never Out, Now On Top

    Image: From left, Holly, Sarah and Luke Marquis at the Mollydooker winery in McLaren Vale, South Australia. Oct. 8, 2021 – Sarah and Sparky Marquis, acclaimed winemakers in South Australia since 1994, had $17 left in their bank account after a business partnership with a wine importer to whom they had shipped 120,000 cases was not honored. Literally and figuratively...

    Carole Meredith, Ph.D., a Wine Expert from Code to Cork

    Sept. 3, 2021 — Do you know the parents of the Chardonnay grape? Did you even know the Chardonnay grape, and all grape varieties for that matter, have parents? Carole Meredith, professor emerita at the University of California at Davis, co-founder and co-owner of Lagier Meredith Vineyard in northern California and 2009 inductee into the Vintners Hall of Fame,...

    Chef Christopher Galarza is a Catalyst for Culinary Change

    Aug. 20, 2021 — Many words in the English language can prompt a collegial, verbal volleyball game played by scientists and sociologists alike. For example, chemists devote their careers to researching bonds, forces that allow chemical elements to share or transfer electrons to form chemical compounds. Thousands of years ago in veins deep in the Earth, ionic bonds joined...

    Chef Bryan Frick, Friendly ‘Mad Food Chemist’ and Part-Time ‘Pirate’

    July 22, 2021 - As a young boy, Bryan Frick fondly remembers sitting on a potato chip can in the commercial kitchen where his dad worked as a chef. Bryan watched people in perpetual motion turn basic ingredients into incredible meals. He liked everything about the environment. As a father, Chef Bryan Frick, Corporate Executive Chef in the Food...

    SAMsARA puts Pinot Noir and Cool Climate Chardonnay on the Map and in a Glass

    July 9, 2021 - On most summer evenings, a blanket of fog gently covers vineyards hugging the Pacific Ocean in Santa Barbara County in southern California, Mother Nature’s gift to local growers, local vintners and wine aficionados around the world. And Mother Nature keeps on giving. Transverse mountain ranges positioned west to east, instead of north to south,...

    Paris Beckons Young Chefs Champions

    June 18, 2021 — Chef Gabriella O’Neil, Chef Carly Yezzo, and Chef Samantha Lone can definitely stand the heat in the kitchen, which on June 5, 2021 was the Hospitality and Culinary kitchen at Johnson County Community College in Overland Park, Kansas, site of the 2021 Chaîne Young Chefs Competition. Nine culinary professionals judged eight regional winners and...

    Chef Michael Ty is Paying It Forward

    May 28, 2021 – Usually tucked away in a far corner of a sprawling building in a room without a view, high school guidance counselors diligently guide the next generation to their futures. As a high school senior in upstate New York, Michael Ty, chef, culinary entrepreneur, Conseiller Culinaire for the Far West region and Vice Conseiller Culinaire for...

    Chef Michael Thrash is Behind the Scenes but Ahead of the Curve

    May 14, 2021 - More than 50 years ago, J.R. Simplot, an innovative Idaho potato farmer who founded the J.R. Simplot Company in 1929, and Ray Kroc, the businessman who turned McDonald’s into a global fast food phenomenon beginning in 1955, shook hands on a deal to have Simplot supply McDonald’s restaurants with potatoes for their famous French Fries....

    Philip Jones Continues Business Family Legacy of Excellence Begun in 1889

    April 30, 2021 – Sally Crane Jones’ pork sausage recipe with three ingredients has withstood the test of time spanning three centuries. First produced and sold commercially in 1889 by Milo Jones, Sally’s son, from his family’s dairy farm in Fort Atkinson, Wisconsin, today the sixth and seventh generations of the family are guiding the company from the same...

    Chef Mark Wright, CEC, AAC, Has the Right Recipe for Success

    April 16, 2021 – Chef Mark Wright, retired Associate Professor and Department Chair in the Hospitality Management Department at Erie Community College North Campus in Buffalo New York; the Chaîne des Rôtisseurs Conseiller Culinaire Provincial for the Northeast Province; current American Culinary Federation (ACF) National Secretary; and candidate for ACF President, has nurtured hundreds of young culinarians in the...