Martin Slavin

2 Articles

Martin currently works in the Food Service world as a unit manager. He was trained as a chef by the French Culinary Institute in New York City and has manned the stoves as a line cook for the Waldorf Astoria and Campton Place and has been the chef at Jordan’s at the Claremont and Café Terzetto in Moraga, CA. Martin lives in San Rafael, CA with his wife and son. He likes to say that it takes him less time to get to wine country than to commute to work.

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Articles

Wine Cellar Spring Cleaning

Spring always poses an interesting problem; how do you make room in a full cellar for new wines? After stocking up on refreshing whites to sip in the backyard, and receiving spring allotments from your favorite wine mailing lists, this presents quite the conundrum. Well, to paraphrase Otter from Animal House “Wine Dinner!” Sharing wine, food and good companionship is one of life’s most basic pleasures, and having all these bottles that need to be drunk to make room in your cellar is the perfect excuse to do it.

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Que Syrah, Syrah!

It was my love of fine wine that led me to follow my muse by attending culinary school. As a result, my culinary mission statement has always read “a meal is never complete unless it is accompanied by great wine.” Hence, adding a well chosen, value oriented bottle can make a simple meal a great one. That brings me to the current and frequently misunderstood state of Syrah in the USA.

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