Issue link: https://digital.copcomm.com/i/746412
64 / the tasting panel / november 2016 Fred Dame: Martin, I remember so many great Sommeliers at this location. William Sherer comes to mind first. What a legacy! How long have you been here? Martin Sheehan-Stross: Just about one year. I have loved every minute. So how is running up and down those stairs to the cellar? I just ran the San Francisco Marathon, so I guess it's great training! This is a prime San Francisco location. How many covers a day does the restaurant do? It's hard to say—it really depends on the day! I would say that on the average around 40 covers for lunch and 80 covers for dinner. Is the menu prix fixe or choice? We have both at lunch, and at dinner, we offer a three-course menu and a chef's seven-course menu. Guests can also choose many of Chef Michael Mina's most legend- BEHIND THE SCENES WITH FRED DAME, MS A Conversation with Martin Sheehan-Stross ABOVE: Fred Dame, MS, VP/Prestige Accounts for American Wine & Spirits (a division of Southern Glazer's of CA), with Martin Sheehan-Stross, Lead Sommelier of Michael Mina, located in San Francisco. LEAD SOMMELIER, MICHAEL MINA, SAN FRANCISCO Martin around seven-course Dame, MS, Accounts for Spirits Southern CA), with Sheehan-Stross, Sommelier of located in Francisco. photos by Hardy Wilson