Cooking Toward the Light | The Story of Chef Jeremy Cabrera

The Heart Behind Kubani Wines

Rajeev, the proprietor of Kubani Wines is inspired by a timeless legacy. The art of wine and all things luxurious. Starting with his humble beginnings as an entrepreneur, his journey as a father as well as his experiences while traveling the world.He loves life, specially having an appreciation for the finer things, from growing organic tomatoes, eating farm to table or learning about wine & truly appreciating it. Their wines include varietals like Cabernet Sauvignon, Grenache and Petite Sirah. The winemaker for Kubani Wines is a Sommelier and Winemaker by the name of Bobby Moy. He brings his expertise to the winemaking process to craft the elegant and approachable wines that Kubani wines are known for. Rajeev tells us that creating Kubani Wines is a culmination of his love for family, life, and passions, inspired by his children, Shibani and Kunal. "My wines express finesse, elegance, a subtleness, yet bold flavors. What a great journey for a family who knew that this was their passion and did not let anything stop them. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit californiatastings.substack.com [https://californiatastings.substack.com?utm_medium=podcast&utm_campaign=CTA_1]

Cooking Toward the Light | The Story of Chef Jeremy Cabrera

Chef Jeremy Cabrera came from humble beginnings and learned from an early age that food was equal to life itself. At the age of 14, he found himself working in a commercial kitchen and immediately he was hooked on everything gastronomy. By 21, he was working in Las Vegas as an Executive Chef. Although this was a short stint, he learned valuable lessons. A while later, he helped open Petras Greek Taverna in Las Vegas.Jeremy believes food should be art — that's why it is called culinary arts, not culinary jobs. To him, food should be a cartoon on a plate. He is currently creating that plate, and many more, at Little Saint Restaurant in Healdsburg, California. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit californiatastings.substack.com [https://californiatastings.substack.com?utm_medium=podcast&utm_campaign=CTA_1]

Crafting Zero-Sugar Liqueurs at Above Board

Above Board was co-founded by Nicole Slone and her husband, Brent Slone, a San Diego couple whose personal wellness journey sparked the idea.Frustrated by the lack of flavorful, low-sugar liqueurs in the market—despite growing demand from health-conscious drinkers—they launched the brand in 2021 to fill that gap.Everyone is looking for more healthy ways to drink alcohol and sometimes choosing to drink Non-Alcoholic all together. Most creations come from necessity, and that is exactly what pushed Nicole & Brent Slone to create zero sugar liqueurs. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit californiatastings.substack.com [https://californiatastings.substack.com?utm_medium=podcast&utm_campaign=CTA_1]

Mel Heim: Trailblazing Distiller to Whiskey CEO

I’m thrilled to introduce someone who’s redefining what it means to be a trailblazer in Spirits — Mel Heim, the co-founder and master blender of Big Nose Kate Whiskey. Mel is one of the first female master distillers and blenders in the United States, known for her fearless innovation and deep respect for craft. With Big Nose Kate, she’s created a whiskey inspired by one of the most legendary women of the Wild West — a spirit that’s as bold, complex, and unforgettable as its namesake. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit californiatastings.substack.com [https://californiatastings.substack.com?utm_medium=podcast&utm_campaign=CTA_1]

Ripple in the Kitchen: Jessie Keilt's Sonoma Groove

Welcome back to Beyond the Pour, where we explore the stories, passions, and creativity that flow into food, wine, and hospitality. For Episode 13, I’m excited to introduce today’s guest, Chef Jessie Keilt of Blue Blossom Catering.Jessie has built a reputation in Sonoma County for her thoughtful, seasonal menus that celebrate the bounty of Northern California. With roots that stretch across both British and American traditions—and a dash of artistic influence from her father, a songwriter for the Grateful Dead—her culinary journey is as layered and soulful as the dishes she creates. [http://creates.Today] This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit californiatastings.substack.com [https://californiatastings.substack.com?utm_medium=podcast&utm_campaign=CTA_1]