Posts by Debi Saltzberg

#040 – Kristian Cosentino: The Positive Mindset Behind Some of San Francisco’s Most Interesting Bars and Restaurants

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Today we toast to focusing on and maintaining positivity in everything we do! Kristian Cosentino is the owner of two San Francisco bars, Dirty Water and The Rusted Mule. Dirty Water is a high-end bar and restaurant located in the lobby of Twitter’s HQ, and The Rusted Mule is a cocktail lounge with a unique steampunk aesthetic. Kristian is also working on a new project, Le Plonc, in which he plans to make wine just as accessible as beer.

 

This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY!

Check out Ora Organic Here

 

 

Kristian has an incredible mindset, and we kick off our conversation by focusing on the power of positive thinking – and why fear-based concepts (such as “working hard”) are unsustainable. If you can remove fear and maintain love, success is all but assured.

We also discuss:

  • How Kristian got into the food world
  • Why the restaurant is called ‘Dirty Water’
  • Manifesting your desired reality
  • Why fear is a bad motivator
  • Creating The Rusted Mule
  • Keeping a restaurant green
  • Kristians early love of beer, and history with brewing
  • How Le Plonc will bring new varietals of wine to the US, without extra cost
  • Supporting northern CA after the fires

Resources:

Kristian Cosentino’s Bio:

Kristian Cosentino is the founder of Dirty Water Restaurant & Bar and the Rusted Mule in San Francisco. His accomplishments prior to these succulent beautiful beasts are irrelevant and, although he considers the prior path he’s been on an incredible journey filled with joy and wonderful lessons, the real path is this very moment and what he’s doing now.

 

The restaurant world is all he’s ever known and he wouldn’t know how to exist without it. It’s because of this that he has devoted his life to creating unique and provocative bars and restaurants that force the competition to take notice. Currently he is working on 4 more restaurant/bars that should be open within the year. He is super jazzed about these openings and would love you all to visit them since they are completely cool and exciting.

 

Kristian Cosentino has unhealthy love of Bad Religion and collecting vinyl. His goal is to experience the things that he’s watched his servers experience for 30 years, but didn’t have time to do himself. Kristian doesn’t believe it’s hip to be rude or mean to people and has a hard time understanding where this restaurant philosophy came from. Kristian looks forward to sharing a glass with you, provided his liver allows it. Kristian has been living in San Francisco for 17 years with an unnaturally talented pianist and a drag queen, both of whom he loves very much.

#039 – Alan Tardi: All About Prosecco: DOCG, DOC, & More

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It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.

 

This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY!

Check out Ora Organic Here

 

 

Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.

 

We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the “Canto Fermo” Tranquillo Tasting and Producer Malibrán for the “Credamora” col fondo tasting.

 

We also discuss:

  • What it means to be Prosecco DOC or Prosecco DOCG
  • The nuances of Prosecco grape types
  • The geography of Northern Italy
  • The people who make Prosecco

Resources:

Alan Tardi’s Bio:

Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.

 

In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, ‘Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo’ (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.

 

From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.

 

When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

#038 – Michael Schibel: #TravelWithMeaning

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Today we toast to a life filled with extraordinary adventures, friendships, love, unique experiences, open roads, and incredible sunsets!

 

Michael Schibel is the Founder of both The Schibel Group and Travel With Meaning, and he has a wonderful story to share that will take us on an adventure all around his world. You can expect tips and tools on travel, and some juicy tales never told before.

 

 

A little bit more about Michael’s businesses: The Schibel Group works with brands and talent wanting to develop innovating travel and hospitality concepts. Travel With Meaning is an online site and event host that showcases exactly what the title describes.

 

This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY!

Check out Ora Organic Here

 

Attend Travel With Meaning’s next Travel Talk (w/ awesome special guests!):

  • December 13th 7-9pm (6:30pm doors)
  • Venice, CA
  • Richard Bangs – Father of Adventure Travel and Co-Founder of Mountain Travel Sobek
  • David Hertz – Sustainable  Architect
  • Brad Gerlach – Former Pro Surfer, Coach, World Explorer
  • Event Information Here

 

We also discuss:

  • Why we share stories
  • Michael’s Hero’s journey
  • How Michael might have invented the Selfie
  • Discovering his mission
  • Tips, tactics, & tools for travel
  • Why travel is the only thing you can buy that makes you richer
  • What travelling means for different people
  • When you should use #TravelWithMeaning

 

Resources:

 

Michael Schibel’s Bio:

Former talent agent turned brand strategist, Michael Schibel is a passionate traveler who’s worked with high end luxury resorts, backpacker tour companies, and media networks to curate travel experiences.

With a rolodex of talent influencers and brands, his mission is to use the Travel With Meaning platform to share travel stories globally.

 

#037 – Dennis Oakley: The Forking Great Story Behind The Original BarBack™ Tool

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Dennis Oakley is the inventor, founder, creator, and patent holder of The Original BarBack™ Tool, an elegant multi function tool for kitchens and bars. This nifty little tool isn’t just for bartenders – it’s perfect for anyone who likes to make a good drink, and it’s forking convenient on my boat. We dive into not just the tool, but also mindset, personal development, and what it takes to achieve a goal.

Want to get your own BarBack Tool? Go to originalbarback.com and use the coupon code JUSTFORKING at checkout to receive 33 % off the tool!

 

This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY!

Check out Ora Organic Here

 

 

Dennis learned a lot in the restaurant industry, but he didn’t learn how to set goals or be confident behind the bar – he learned that on the mat. Dennis spent his formative years wrestling. It helped him form the mindset necessary to go after a difficult goal and achieve it, and gain the discipline necessary to get out of bed at 4 AM and start training

We also discuss:

  • So what’s on this tool? Bottle cap opener, corkscrew & double lever wine key, garnish knife, citrus zester, peeler, removeable belt clip, cutting tool, stir & layer tool, juice can opener, and finger loop.
  • Upcoming versions of the tool will also have a flashlight!
  • Dennis’ lengthy bartending career
  • Goal-setting & visualization
  • The patent process
  • They haven’t had a single product return yet – wow!
  • Proposing

 

Resources:

 

The Story of Dennis Oakley & The Original BarBack™ Tool:

The Original BarBack™Tool (a.k.a. The O-Rig™BarBack™Tool) is a modern tool innovation conceived by professional bartender Dennis C. Oakley in 2005, with convenience in mind. The O-Rig™BarBack™Tool is a specially designed multi function tool developed initially to meet the needs of bartenders and servers as well as home/amateur food & beverage enthusiasts. The O-Rig™BarBack™Tool is the first in a future line of modern bar, food and beverage tools being developed by The BarBack Tool Company.

A compact, handheld unit, The BarBack™Tool boasts an elongated, rectangular shaped casing featuring softly rounded edges, inside of which a series of easily accessed food and beverage service tools are conveniently stored. The foundation of the design is derived from the standard stainless steel “flat bar” bottle cap popper, which is used widely among modern day bartenders worldwide. The finished product is a combination of the “flat bar” and other existing classic beverage tools and food preparation tools.

“The BarBack Tool Company” concept was conceived by the founder, Dennis in 2005…but his road to the invention was a long and winding, across-the-country journey. Dennis was born and raised in New York, living in several places between Selden, Long Island, and upstate in the Catskills.  His grandparents owned a local hotel and tavern in the small upstate hamlet of Palenville, where he lived for most of his youth. He began working in the Hotel and Restaurant Industry at the age of 13 as a busboy at a resort in Tannersville, New York and worked as a waiter throughout high school at various other Greene County resorts during the late ‘80s to early ‘90s.

Oakley studied graphic design at R.I.T., and worked as a waiter while he was a student there. He was also voted in as his fraternity’s Social Chairman, where he organized events and managed the frat-house’s popular beer-bar: TED’S BAR. “TED’S BAR was where I first recognized my passion for the tavern business,” Oakley recalled.

After college, he continued to work in the Restaurant & Bar Industry in Florida, Maryland and Northern Virginia, where he soon cultivated a strong set of skills and experience. Oakley continued this adventurous ‘traveling bartender’ lifestyle throughout the early 2000’s. He gained a wealth of knowledge working for successful restaurant chains such as: Dave & Busters in Maryland and Colorado, and Uncle Julio’s in Virginia and Texas, as well as the Boulder Colorado landmark, The Sink. Oakley consistently earned positions as a corporate bar trainer, supervisor or manager and personally crafted many bars and restaurants’ training manuals and beverage programs.

He soon began competing in ‘Bartender-Skills’ competitions, which measured a bartender’s speed, accuracy and showmanship qualities. These particular skills, Oakley realized, were the key to providing World-Class Beverage Service.

In 2002, Oakley started his own Bar & Night Club Consulting Agency called Premier Bartending Service, Inc. He would eventually train hundreds of Service Industry Professionals over the next few years from Colorado to Long Island and then to Albany. During his 20+ years in the business, Oakley has worked behind more than 60 bars as either a consultant, an on-staff bar trainer, or a guest bartender.

It was during one of his consulting projects when Oakley conceived the idea of a ‘multi-tool’ for bar and restaurant employees. He soon began filing his first Patent, which was eventually granted in 2011. “In that first ‘ah-ha’ moment…the epiphany, it seemed like a no-brainer concept to combine classic food and beverage tools into one modern, convenient embodiment,” said Oakley. “I wondered why it hadn’t been done already. It only made sense to combine them into one unit.”

To keep his finger on the pulse of the Beverage Industry, Oakley currently works part-time in Saratoga Springs, New York, as a bartender and trainer at The Bourbon Room.

#036 – Annie Patterson: A Server’s Perspective + Preparing to be a Sommelier

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Today we’re sharing a super important but under-appreciated perspective: your server’s. Annie Patterson joins us to discuss the knowledge, focus, and mental toughness it takes to keep a smile on and provide the top-notch service that everybody deserves when they go into a restaurant. And, of course, we talk about wine!

 

This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY!

Check out Ora Organic Here

 

 

Annie Patterson recently moved from LA to Boston to work at Barbara Lynch’s restaurant Menton, which is a French-Italian hybrid restaurant in the Seaport District. She is in the process of honing her ability to taste and understand wine, which may sound silly, but being able to articulate the flavor profile of a wine is a talent.

 

We also discuss:

  • Roller derby
  • The city of Boston
  • Opening a vintage furniture business
  • Getting overworked
  • Annie’s ability to articulate the flavor of food
  • Developing a passion for wine
  • Preparing for a sommelier exam
  • How we deal with difficult people
  • How servers can set the tone for a whole evening

Resources:

Annie Patterson’s Bio:

Annie Patterson grew up on an orchard in the Sierra Nevada foothills of Northern CA. She started working in restaurants at a young age and annoyed all her coworkers with a never-ending stream of questions about food and wine. She enjoys being outside, dogs, well-made food & wine, and laughing at inappropriate times. She has lived all over her native state of California and currently resides in the beautiful city of “Bahstan, MA,” with her pug and girlfriend of 5 years. She continues to annoy her coworkers with a non-stop stream of thought and questions.