Carriage Vineyards is an active working vineyard and ranch. Our sustainably farmed vineyard consists of 22,000 vines planted on 27 acres with varieties including Grenache, Syrah, Merlot, Viognier and Cabernet Sauvignon. About eighty percent of our vineyard is on hillside and hilltops with a north-south and north-east to south-west slopes. Our vines are planted in a calcareous clay-lime silt stone, offering perfect conditions for these varietals. When visiting the vineyard you will notice the care that has gone into making its success with row spacing at 10-by-5 and 10-by-6 VSP. Our fruit is sold to wineries from California to Arizona.Wendy Shankin - Cohen President CEO
Dr. Harvey’s/Healthy Formulations Inc. Wendy Shankin-Cohen is the President and CEO of Dr. Harvey’s/Healthy Formulations Inc. In 1998, after many years in private practice as a homeopathic and nutritional consultant, Ms. Shankin-Cohen joined her husband, Dr. Harvey Cohen- aka Dr. Harvey- to run a busy, growing business. Dr. Harvey’s has manufactured fine health foods and products for dogs, cats, birds and horses for over 30 years. Made with 100% human-grade ingredients that are free of preservatives and chemical additives, Dr. Harvey’s is passionate about animal wellness. The company’s philosophy is that feeding fresh food at every meal is the most important health decision that guardians can make for their beloved companion animals, and the key to ensuring healthy, happy and stronger lives. All of Dr. Harvey’s products are proudly made in the USA. Learn more at www.drharveys.com.
DREW CERZA - " THE WING KING" Drew Cerza, aka “The Wing King” – founder of the National Buffalo Wing Festival. No one in America has done more to promote Buffalo Wings and their origin. This Buffalo native has been triumphant in a “Throwdown” with Bobby Flay and has also appeared on LIVE with Regis and Kelly, The Travel Channel and Emeril LIVE.
RICHARD MYRICK - "RUNNING A FOOD TRUCK FOR DUMMIES"
“Just like a restaurant, simply opening a food truck is not a guarantee for success. A food truck owner needs to understand all of the hats they will wear as a small business owner,” says Myrick. “A mobile vendor might be in a city that is very supportive of their operation, they may have the perfect locations to sell their product from, and they may be masters in marketing, but if their food is awful and refuse to fix the problem … they will not be staying open for very long.” Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (www.mobile-cuisine.com), a central resource for mobile street food information