EPISODE · Mar 19, 2014 · 30 MIN
Episode 76: Thomas Carter, Estela
from In the Drink
Before opening Estela, Thomas was beverage director at the award-winning Blue Hill at Stone Barns for six years. He previously worked in wine service for Alain Ducasse at the Essex House, and as a cook at New York restaurants including Le Bernardin, Mercer Kitchen and Union Pacific. Thomas has degrees from Columbia College Chicago and the Culinary Institute of America. This program has been sponsored by Whole Foods Market. Today’s music provided by The Hollows. “I think with brunch, you should skip the Bloody Marys and just go straight to champagne.” [17:30] “I think cooking at home is maybe one of the best things in the world.” [27:30] –Thomas Carter on In The DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What this episode covers
Before opening Estela, Thomas was beverage director at the award-winning Blue Hill at Stone Barns for six years. He previously worked in wine service for Alain Ducasse at the Essex House, and as a cook at New York restaurants including Le Bernardin, Mercer Kitchen and Union Pacific. Thomas has degrees from Columbia College Chicago and the Culinary Institute of America. This program has been sponsored by Whole Foods Market. Today’s music provided by The Hollows. “I think with brunch, you should skip the Bloody Marys and just go straight to champagne.” [17:30] “I think cooking at home is maybe one of the best things in the world.” [27:30] –Thomas Carter on In The Drink See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 76: Thomas Carter, Estela
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