The Tasting Panel magazine

April 2010

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Farm-to-Table Experience living the THE FOOD & BEVERAGE TEAM AT NAVIO RESTAURANT AT THE RITZ-CARlTON HAlF MOON BAY TRADE IN THEIR APRONS AND WINE KEYS FOR RUBBER BOOTS AND WINE ClIPPERS AS THEY ARE IMMERSED IN A PRUNING ClASS AT THOMAS FOGARTY WINERY & VINEYARDS IN THE SANTA CRUZ MOUNTAINS S photos by Deborah Denker haking off the stuffy image and stigma associated with The Ritz-Carlton, the culinary team at Navio—the Half Moon Bay resort’s homage to Northern California coastal cuisine—proved they’re not too fancy to learn about wine from the ground up. This past winter, Ritz servers, somms and staffers took a break from pamper- ing guests and spent time working the vines at the Thomas Fogarty Vineyards in the Santa Cruz Mountains, where they were taught pruning techniques by winemaker Michael Martella. It was Navio Restaurant Supervisor Kristen Dolotina’s idea to take her team to the vineyards. Ritz servers, somms and staff ers take a break from pampering guests and spend time working the vines at the Thomas Fogarty Vineyards in the Santa Cruz Mountains. 76 / the tasting panel / april 2010

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