Pour Wine Like a Pro: Watch & Learn with Food52
You’re throwing a party. The RSVPs are in and the menu is planned to the last appetizer. Separating you from the restaurateurs of the world? The dripless wine pour. “The key is the flick of the wrist,” says Food52 founders Amanda Hesser and Merrill Stubbs. Here’s to rescuing a season’s worth of tablecloths – and upping your status while you’re at it.
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By Julia Ivins, Staff Writer
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Before she and Merrill started Food52, Amanda Hesser was a reporter at the New York Times and the food editor at Times Magazine. She wrote the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her last book, a Times bestseller and the winner of a James Beard award, is The Essential New York Times Cookbook. Amanda is a trustee of Awesome Food and an adviser to The Spence Group.
Merrill Stubbs graduated from Brown and Le Cordon Bleu. She went on to work at Cook’s Illustrated and behind the counter at Flour Bakery in Boston’s South End. In addition to her work with Amanda on The Essential New York Times Cookbook, Merrill has written for the Times‘s T Living, Edible Brooklyn, and Body+Soul, and she was the food editor at Herb Quarterly. She lives with her family in Brooklyn.