Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab
Is she a cheese-maker from Brooklyn? An organic farmer from Oklahoma? A genetic preservationist from St. Augustine? Yes!
A love of all things organic brought Sarah to wine, and wine brought Sarah to the attention of Chef Jeannie Pierola. That’s a pretty simple explanation for a really fascinating story, but you can’t expect much from the show notes.
When she isn’t juggling wine bottles at one of Tampa’s best restaurants, she’s helping to launch two new projects: swigamajig divebar and fishkitchen, and Counter Culture. On this podcast, Sarah spills the beans on those new restaurants, the difference between wine that’s grown versus wine that’s made, and what it’s like to work with Chef Pierola. listen
Featured wine: Clos de Luz “Azuda”