Greg Rubin on his reasoning behind inviting T-Pain to Italy, taking life tips from Jim Carrey, and the similarities between Thelonious Monk, wine, and swimming pools.
Cara De Lavallade on wind scorpions, below-deck life of a Silversea Cruise, her 1:1 water-to-wine regime, and why there’s no more powerful mantra than: ‘It’s going to be great.’
Jennifer Estevez on meditatively running her business, the soothing feeling of vacuuming, full-moon vibes, and maintaining eye-contact with a tiger in India.
Yannick Benjamin on what language he prefers to be yelled at in, the one question he would ask his dog, working out 70-days straight, meditating at St. Patrick’s Cathedral, and never planning to slow down.
Wendy Shoemaker on her distaste for the story of Bambi, Mastering Mechanical Engineering, that one time she tried Guinea pig, and turning down a job at SpaceX to pursue a career in wine.
Lenny Redé on building a 6-ft tall Empire State Building cake, the hat tricks of running a restaurant, the smell of cinnamon rolls, and being a high-functioning introvert.
Alisha Blackwell-Calvert on accidentally eating horse in Italy, getting into character for restaurant service, ghosts named Mrs. Magruder and her 1-ton friend, Moose.
Annette Alvarez Peters on the importance of making mistakes, why 200 handbags is not enough, and the lessons that helped her become one of the biggest and most influential beverage buyers in America.
Jeff Taylor talks the dive bars of New York, a 26 year career and life in the birthplace of American fine dining, and life’s important staples: eggs and beer.
Maurice DiMarino talks the important difference between body and boogie boarding, wine as art, the intricacies of Google Calendars, and waking up with ideas.
Jill Zimorski talks about the art of studying for one of the hardest exams in the world while cross-country skiing, being proud of being loud, running marathons while listening to Lizzo, and why she prefers her bunnies cooked.
Molly Brooks talks about her love of Ewoks and her dislike of the ocean, why cats are superior pets, her flare, and understanding the greater movement of the restaurant.