Off Script With Trish Glose

Winemaster Randy Ullom shares a glass of Chardonnay with Trish and spills the beans on how he got that title. Randy was recently named "American Wine Legend" in Wine Enthusiast's Wine Star Awards. He talks about growing up with a winemaking dad (he did it as a hobby), his adventures in Chile, and that lightbulb moment when he decided winemaking was what he wanted to pursue. After a few years in Chile, he moved back to the states to go to school to study viticulture and enology. He worked at some wineries in Ohio and upstate New York, but in 1981, Sonoma called and Randy says he didn't look back. After working at DeLoach Vineyards, he got a job at Kendall Jackson and he says things really took off. He's coming up on 3 decades at the winery and talks about harvest, the initiatives he helped put in place, and why the winery is known for its Chardonnay. *This episode sponsored by Tap & Vine 559 : THE place to eat, meet and drink in Southern Oregon.*

Her love of food is evident in everything she does and in nearly every answer of this interview. Kylie Mazon-Chambers, the mind behind the food blog "Cooking with Cocktail Rings" shares the good, the bad, and the sometimes challenging aspects of food blogging. Here's a twist : she's also pregnant and talks about the speed bumps that has produced in the last few months. She lets us in behind the scenes a bit, explaining how she gets beautiful pictures and video (and why she depends on her weather app), and tells us where the name of her blog came from. It's the sweetest story. This episode sponsored by Tap&Vine 559, the place to eat, meet, and drink in Southern Oregon.

She lives in the land of food and we're all reaping the benefits. Lauren McDuffie is a food blogger, cookbook author, food photographer and stylist. She's the author of "Smoke, Roots, Mountain, Harvest," and just finished writing "Southern Lights," which comes out June 2023. Her blog, "My Kitchen Little" was started because she says she wanted to give easy recipes for busy home cooks. We chat about food blogging and all the work that goes into it (I had no clue), her cooking philosophy, holiday food, and why, in the vast world of food bloggers, why she continues to stay at it. Oh - and her dog makes a sweet cameo.

Oh, the magical world of mushrooms and Dr. Mike Amaranthus helps us break it all down. I've interviewed him before (Episode 64), but in this interview, we really take a deeper dive into the importance of mushrooms, the medicinal ones and the psychedelic ones. Dr. Amaranthus wrote a new book, "Fry, Thrive, or Die," and it's a pocket guide on the 50 most common delicious, hallucinogenic, medicinal, and poisonous mushrooms of the western United States. He says he had a lot of fun writing the book, which is loaded with pictures (we edited some pictures in the interview as well), and he's hoping it sparks some excitement to get out in nature and find some fungi.

It's not what she expected or planned, but Misty Banchero says as soon as she started grilling and smoking meats on social media, the love started to pour in. Her career was in retail management and she wasn't looking to change paths, but the pandemic had other plans. This 4th generation butcher's wife found herself without a job, but made the most of it in the most delicious way. She says her competitive nature, love of food, and the fact that she got some pretty decent cuts of meat (wink, wink) made it easy for her to step in front of a grill and do her thing. She gives us some tips on turkey as well and says if you're hesitant about firing up a grill or smoker... don't be. Just go for it.

She's back! We're toasting again to the fun and funny Sam Block. She made quite the splash on TikTok, and now, you've probably seen her creating online content for America's Test Kitchen. We catch up with all the things she's been up to since our last interview. Sam chats favorite cocktails, some of the yummy dishes she's been cooking up, and the things in her pantry she can't live without. She also talks about the interesting and sometimes strange feedback she gets online. A delicious hour with the talented Sam Block!

The first person to call him Meathead was his dad, he's been going by the name ever since and he's ok with it. Meathead Goldwyn, author of New York Times bestselling cookbook, "Science of Great Barbecue & Grilling" says his love for barbecue really started with his dad, but it all clicked for him when he stopped by a BBQ joint while in college in Florida. The pitmasters took him under their wing and showed him the ropes and he's been cooking with fire and smoke ever since. He explains the science behind cooking this way, common mistakes when it comes to barbecuing, and then we dive into turkey : his tips on the best way too cook the bird this holiday season. Find out more on his website : amazingribs.com.

She's a cookbook author, recipe developer, and award-winning food stylist and Erin Jeanne McDowell has done it again : new cookbook released October 11th. She's also incredibly smart, lovely, and funny. She shares where her love of baking came from (you know I love a good grandparent story), and how she really learned how to bake and cook in two different "schools" : grandma's kitchen and mom's kitchen. They both really set her up for her future. She quickly learned in order to be successful - you needed to do all the things and do them well. My biggest (and probably favorite) take away from this interview is learning and coping with timing. Sometimes, it's just not the right time. And sometimes, as you'll hear, it is. Her book "Savory Baking" comes out October 11th and is available in most stores where books are sold.

President of Ogden's Own Distillery, Mark Fine takes us through the sometimes complex world of the beverage industry. With 30 years of experience, including the Director of Beverage for Norwegian Cruise Line, Mark knows spirits and more importantly, knows how to sell them. He says it was a no brainer when the opportunity at Ogden's came up, mostly because of the company, but also because of its surroundings and history. In the late 1800's Ogden was the place for gamblers, those who liked bootleg liquor, a place for brothels and opium dens. When the distillery opened, it was only the second in Utah after prohibition. The brands and their labels are historic, fun and funny, but they're also supportive in their own way. Mark says Ogden's Own Distillery is about not only highlighting everyone, the unique and the interesting, but celebrating exactly who people are.

Master of Wine Susan Lin shares her love of wine and her love of music and how the two ultimately intersected for her. Susan grew up playing the piano at a young age, but says music was always a part of her life. Her Grandpa was the one who actually introduced her to the world of wine and she says after a job at Google, she decided to take the wine route and became hooked. She talks about the moment her two loves in music and wine came together and took her down a path of research and experimentation. Nerd out with us over wine and perception.

The delightful and smiley Sara Hauman spills the beans on cooking school, working in restaurants (one in Spain in particular), why she didn't go on Bravo's Top Chef the first they asked about her, and what she learned from that experience. Now in Portland, Oregon and starting her own tinned fish company, Sara says it was simply time to lean in to what she wanted to do in life.

Winemaker Jessica Mozeico shares her heart and her journey in creating Et Fille Wines with her dad, Howard. "Et fille" means "and daughter" in French and that's just where this story starts. Her dad, a software engineer, had a true passion about wine, even making it in the garage as a hobby for years. Jessica had a successful career in biotechnology marketing until her dad called her up and said, "I want to start a winery and I want you to help me." She agreed and for 14 years, she and her dad made wine together until his tragic death in 2017. She shares how she moved forward, how she honors his legacy, and how, through her grief, she found gratitude.

A delightful conversation with Milk Street's Editorial Director, J.M. Hirsch. He's also the author of "Shake Strain Done" and "Pour Me Another." He talks about splitting his childhood in the U.S. and in Europe and why going to school in Scotland and getting out of his comfort zone was the best thing for him. A job at AP writing crime stories eventually turned into writing about food and J.M. says that's when his passion really took off. He explains how the job at Milk Street transpired, why he loves cocktails so much, and why it's important to never stop changing.

Winemaker Ian Burch shares his love of winemaking, Pinot Noir, and why he ultimately decided to plant his feet in the Willamette Valley. Ian says he was (unapologetically) a complete plant nerd and it was high school where the seed of viticulture was planted. That sent him on a path studying it in school and working and interning at wineries from California to South Africa. It was while he was in Loire where he fell in love with Pinot Noir and Chardonnay and he always knew there was "something about Oregon". A job offer as winemaker opened up at Archery Summit and Ian says he went for it. Hear all about his winemaking journey and it's an interview of confessions, some even Ian admits he's not sure why he shared.

He has a full-time job, he's a full-time dad, and in his spare time, he's a full-time content creator (@It's Ryan Turley on YouTube). That was a joke - he doesn't have any spare time, but he somehow manages to put his passion out there for the world to see. Ryan Turley found himself at the start of the pandemic with a lot more time on his hands and wanted to share his love of barbecue and smoking meat on his social media platforms. It didn't take long for people to take notice and in a matter of weeks, he gained tens of thousands of followers on TikTok. He shares the ups and downs of creating content online and threw in a few tips on smoking his favorite cut : brisket.

Food stylist Christine Tobin never thought she'd work on a project like HBO Max's "Julia, " but this "movie lady" who's done food styling for several movies like "American Hustle," Little Women," and "Joy" says that dream recently came true. She chats with Trish about growing up watching Julia Child on TV, the challenges (and successes) she and her team faced working on the new TV series, and how she really channeled the culinary icon in making sure the food and the recipes were authentic.

She's dynamic, she's real and she's all about mindful nutrition. Shelley Chapman, or "Shelley Wellness" is a mindful nutritionist and host of her cooking show "The Mindful Plate" on her YouTube channel. She says she developed an eating disorder as a teenager, dealing with her emotions by over eating. A moment in her early thirties changed everything. She was hit with loss, after loss, after loss and made a decision she wasn't going to use food to help her heal. Hear what happened next, how she used her voice to work through her emotions and how she dropped 60 pounds in a year, going from a size 12 to a size 2. She's also using her journey to help others going through the same obstacles.

Super fun, super fabulous Leslie Sbrocco shares how she turned her passion into her career and how she pivoted during (and after) all the challenges the pandemic threw her way. The host of "100 Days, Drinks, Dishes, and Destinations," also talks about what keeps her motivated these days, after shooting more episodes of her show got squashed due to travel restrictions. She says turning her passion into a job (she often says she made it up) took a lot of hard work, building relationships, and finding ways to evolve. Grab a notebook - she gives some incredible advice in this episode. Oh! We've also interviewed this incredible human before (Episode 126) if you want to hear more of her back story. And we were pleased as punch to learn her answer to the last of the Final 3 was still the same. Cheers!

Airis the Chef takes the spotlight in this light-hearted, real and honest conversation. She grew up in New Orleans with a grandma who cooked most of the meals and a mom who she credits for exposing her to not only food, but life experiences. It was in college that Airis - not being a huge fan of the cafeteria food - decided she wanted to do some cooking of her own, her dishes getting rave reviews from friends. Her path led her to New York City where she enrolled in nighttime culinary school. After getting fired from her first job, an opportunity at Whole Foods really set her on her path of working in kitchens. It wasn't all pretty, as she explains, and says she learned quickly it would have to be up to her if she wanted to grow in this industry. She went from line cook to executive chef almost overnight and she says all of the stepping stones, and all of the jobs has really set her up for where she is today.

It seems there's not a lot Jen Quist can't do. She sold real estate in San Francisco, went to culinary school in New York, opened a restaurant, closed that restaurant (a devastating yet critical moment in her life), consulted on other establishments, and then launched "Holler Hospitality". And that's just a few. She talks to Trish about growing up in the Bay area and how a growing interest in the culinary industry is what sent her to NYC for cooking school. After working on the East Coast for a few years, the Pacific Northwest was calling her home. Jen talks about the reality of the restaurant world, how it's not as dreamy as some would like it to be, and why creating a hospitality group was the perfect fit. The story behind the origin of the business' name, "Holler" could very well be a podcast on its own. *Note : about 20 minutes into this interview, after a quick check to make sure we were still recording, an audio glitch occurred, creating an echo in the audio. My sincerest apologies. Thank yo