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The star sommelier and author chats with Wine Spectator about Miami’s drinking culture, balancing parenthood with wine service, and how restaurants can be ethical and successful.
P.M. on The Paris Review
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Photo: Erica MacLean.
Whenever I would tell someone I was cooking from Herman Melville’s
Moby-Dick for my next column, they would gleefully shriek, “Whale steaks!” And I would dither a bit and explain that no, those are illegal in America, and that I was instead planning to make two forms of chowder, clam and cod, that weren’t going to be very different from each other. In our Chowhound-fueled, extreme-eating kind of world, I felt a little silly. Chowder is an easy dish, and while there’s raging conflict over the primacy of New York style (tomato-based) versus New England style (white), and the finer variations of each, the topic seems to inspire passion in inverse proportion to its importance. (Potatoes or no potatoes? Avast.) In fact, as Perry Miller reports in