Issue link: http://digital.copcomm.com/i/41419
Traci Dutton: The Locavore After over a decade of experience working in some of NYC's most renowned restaurants, Traci joined industry-education leader The Culinary Institute of America at Greystone in Napa Valley 13 years ago. Since then, she has worked tirelessly to educate the future leaders and somms of tomorrow, never losing sight of the wonders of California wine country and hoping to impart that passion to the next generation as well. "Greystone has an all-California wine list, and not once in 13 years have I been challenged by that limitation," says Traci. Although a true CA wine coun- try enthusiast ("Anybody who is in the wine business and doesn't get to experience this a little bit is really missing out," she says), Traci also encourages her students to support local wines in their future jobs, wherever they might be. "I am a huge believer and supporter of drinking local wines," she says. "There are great wines made all over this country," she says. "There are great wineries in New Jersey, Ohio, Texas, Oregon, Washington, Michigan—all over the country!" From New Jersey to Napa, Traci's students will surely leave Greystone equipped with the skills and tools to shape the future of the American wine industry. Traci Dutton is Beverage Director for the Culinary Institute of America at Greystone in Napa Valley. On the right is Karl Wente with Steve Higgins, President of BevMo! Kris Margerum: The Wine Country Veteran Kris Margerum from the Auberge du Soleil in Napa Valley. "I've been in the business since 1985, and I've watched Napa Valley grow up," says Kris, Wine Director at Auberge du Soleil, the gorgeous upscale hotel and restaurant in Rutherford where he oversees 1,600 wine list selections, including ten pages of Napa Valley Cabs. "We have an obligation to play to Napa's destination appeal," says Kris of his emphasis on Napa's famed variety. "People tell me 'I came to Napa for Napa Valley Cab,' so we have to help people discover the wines and the land—together." Tasting an average of 200 wines a week, Kris makes a point to accept any and all tasting appointments, and keeps a close eye on what's in his cellar, not on the table. "This position isn't as a wine buyer," he says; "it's an inventory manager. A wine list is what you haven't sold yet, and that's the challenge; that's what it is all about." 88 / the tasting panel / september 201 1