Beaujolais nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. This "Beaujolais Nouveau Day" sees heavy marketing, with races to get the first bottles to different markets around the globe.Yann Bourigault comes from the beautiful region of the Loire Valley in France. Wine became one of Yann’s passions at an early age as he spent much time with his two grandfathers, one being a barrel maker and grape grower, and the other a great wine connoisseur. Yann earned an M.B.A. in International Trade at the Rennes University in 1994 and quickly thereafter moved to the USA to work for the prestigious wine importer Kobrand Corp. He held several positions on the sales team, eventually managing eight wholesalers in four states in the Midwest. In 2001, Yann moved to Germany to work for the E&J Gallo winery. His numerous responsibilities included developing the fine wine business in Germany, Austria & Switzerland, as well as acting as the winery’s ambassador with the media. In June 2006, Yann accepted the position of Export Director – North America for Les Vins Georges Duboeuf. His assignment requires numerous trips to the U.S. where he works closely with the team of W.J. Deutsch And Sons, Ltd. He is also in close contact with the Georges Duboeuf winemaking team and numerous domaines and family partners.
Wine Columnist Joel Fisher Talks With Us About The LA WINE FEST and His Expertise on This Year's Harvest
Joel M. Fisher, PhD is the wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California
Here To Share With Us His Work To Help Kids Enjoy Veggies Swedish Chef Marcus Samuelsson chef and co-owner of Aquavit restaurant in New York City
Chef Samuelsson has jointed USDA, Birds Eye, and Share our Strength on the “discover the wonder to feed kids better” campaign, aimed at cracking the code on getting kids to heat and enjoy vegetables. Samuelsson is on a mission to inspire and enable people, especially kids, to think about vegetables as a pleasure and not an obligation, to shake up old habits and help bring vegetables back to the center of the plate – especially for the next generation. Samuelsson is a food lover and more importantly a vegetable lover. He’s been working with Michelle Obama’s Let’s Move Campaign and food charity Share Our Strength to ensure that we all have access to nourishing foods. He wants kids to grow up loving vegetables and discovering how wonderful and delicious they truly are. To power up your plate and help ‘feed kids better’, go to Birds Eye’s Facebook page to create your own perfect veggie-powered plate and help donate vegetables for 1 million meals to benefit Share Our Strength.Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday