Pinot and Southern Cuisine…

I am bad…plain and simple as I haven’t given an update on Forge since Dec.  Well, the truth is a LOT has been happening and hopefully in a few days we will have some great news to share.

In the meantime I received a note from our Tennessee distributor that we are being poured in a great restaurant in Nashville named HUSK.  I have an interest in HUSK because I saw Sean Brock on Anthony Bourdain’s “Mind of a Chef” and thought, if I ever get to Nashville I am looking this guy up (http://www.husknashville.com/sean-brock/).  I was born in the south and spent a good amount of time in the countryside of Georgia and have always liked the “old food” and ingredients of the South.  Pecan pie, smoked mullet, swamp cabbage, quail, black eyed peas, tomato gravy…I could go on and on.

Who would of thought that Finger Lakes Pinot Noir would be on the same table as Benton hams!!  God bless America…

http://www.husknashville.com/