Extra virgin olive oil is a delicious, healthy, pantry staple. It can also be a luxury product for special dining experiences. However, most olive oil in the world is low quality and highly processed. What does producing a truly great extra virgin olive oil—from farm to bottle—actually involve? Armando Manni...

Born and raised in Barbaresco Italy, Gaia Gaja is a fifth-generation winemaker. Along with her siblings and iconic father Angelo, she oversees the family’s legendary winery Gaja in Piemonte. Gaia represents a generational shift at the winery that dates back to 1859. Gaja has also been making wine in Tuscany...

Federico Carletti's father Dino started the Poliziano Winery in 1961 in Tuscany. Federico took over in 1981 overseeing 300 plus acres eventually bringing in his son Francesco. Poliziano produces estate grown Vino Nobile di Montepulciano, Rosso di Montepulciano, Cortona and more including Asinone, Lohsa, Le Stanze and In Violas to...

Marchese Lamberto Frescobaldi is a 30th generation winemaker and President of the Frescobaldi family winemaking dynasty in Italy. Frescobaldi has been producing wine in Tuscany for over 700 years and is the maker of some of the most iconic wines in the world including Castel Giocondo, Nipozzano, Pomino, Luce, Masetto...

On today' episode of THE FOOD SEEN, we kick off with Sabra Lewis, a sommelier who studied dance and moved to the big city with her sights set on Broadway. After some time bussing tables and spilling drinks, Lewis preformed as part of the legendary Radio City Music Hall Rockettes...

Gary Vaynerchuk, Wine expert, entrepreneur, CEO of social media agency VaynerMedia, angel investor, venture capitalist, NY Times best selling author, and all around hustler, talks wine, social media, and how advertising and marketing have changed in a digital world. Gary also tells us his hottest wine trend, Barolo. "My story's...

This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman's world, so he had to fight his way in. Tune in...

Sarah Krathen fell in love with restaurant work at the age of fifteen. She started as a barker for a restaurant on Duval Street in Key West, which meant her job was to get tourists to come in off the street and eat there. The owner of Fogarty's, a much...

The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in...

Chef Marco Canora is known for his delicious food at Hearth and Terroir, and his Salt to Taste cookbook- but do you know about his philanthropic efforts? Tune into this edition of Good Food to hear Daniel Meyer talk with Chef Canora about his involvement with A Life Story Foundation...