As the holder of Napa Green certifications for its vineyards and winery, St. Supéry is deeply committed to sustainability. This is true not only in the vineyards and winery, but also on the dinner plate. Just as sustainably farmed grapes are the basis for its estate-grown wines, St. Supéry seeks out sustainable seafood for the winery’s culinary program and highlights responsible purveyors through its annual Great Sustainable Seafood Tour.
In part one of this episode of the St. Supéry Sips podcast, winery CEO Emma Swain chatted with Kyle Connaughton, chef and co-owner at SingleThread Farms in Healdsburg, about the importance of sourcing sustainable seafood in restaurants, and supporting responsible purveyors. In part two, Emma continues the discussion about sustainable seafood with Stuart Brioza, chef and co-owner at State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco.
In the latest episode of the St. Supéry Sips podcast, winery CEO Emma Swain discussed the appeal of sauvignon blanc and its future in the Napa Valley with guests Dan Petroski, winemaker and owner of Massican winery in Napa Valley; Kelli Audrey White, author of Napa Valley Then & Now; and Steven Jones, vice president of food and beverage for Gate Hospitality Group, operator of four luxurious private clubs in Florida.
Vice President of Food & Beverage
Gate Hospitality Group
In honor of “Down to Earth Month” in April, St. Supéry CEO Emma Swain invited a Napa Valley leader in sustainability, Beth Novak Milliken, president and CEO of Spottswoode Estate, to join her on the St. Supéry Sips podcast for a discussion about what distinguishes different eco-focused certifications, and the importance taking care of the environment and our communities.
Beth Novak Milliken
President & CEO
Special Guest: Jennifer Bushman
Environmentally responsible practices are a major priority for many of today’s finest chefs, restaurateurs, wineries and consumers. This week ties in to St. Supéry’s annual “Great Sustainable Seafood Tour” program, highlighting purveyors and partners helping to return our oceans to their former glory.
This episode features a lively conversation with Emma Swain and Chef/Consultant/Speaker Jennifer Bushman. Jennifer was fresh off of her trip to SXSW in Austin, TX to launch the Fed By Blue campaign and companion docuseries with Chef Andrew Zimmern and producer David E. Kelly. Read more here about this episode!
Jennifer and Emma discuss everything exciting in the present and future of seafood, including recommendations on terrific purveyors like Pacifico Aquaculture, Blue Ocean Mariculture and Kvaroy Arctic. Want to learn how to help your restaurant go blue? This is a great place to start!
More at stsupery.com/seafood
Napa Valley is world-renowned for fine cabernet sauvignon, and the Premiere Napa Valley auction lots reflect that pedigree. We took the opportunity on this month’s episode to talk about Napa Valley cabernet sauvignon and its continued iconic relevance with a panel of industry experts, along with a preview of what we are all looking forward to seeing in this year’s Premiere auction.
Over the past 18-24 months, one constant factor for our industry friends and partners has been CHANGE. Changing regulations, changing consumer buying and dining habits, changing traffic patterns and a completely unpredictable supply chain have required everyone selling wine to remain nimble in the face of uncertainty. SKU rationalization and innovation in inventory management have become priority issues in the field.
ST. SUPÉRY ESTATE VINEYARDS & WINERY
8440 St. Helena Highway
PO Box 38
Rutherford, CA 94573