VIDEOS
Robert Mondavi Winery’s TASTE3 conference May 6-8, 2007 in Napa Valley was filled with thought provoking, enlightening and humorous presentations from a diverse group of speakers on topics spanning wine, food and art.
Watch some of the speakers from Taste3 2007:
Katrina Markoff
Ben Roche
Dennis vanEngelsdorp
Leo McCloskey
David Molyneux-Berry
Blair Randall
Ben Ripple
Joseph Marcy
Roger Corder
Dan Barber
Jeffery Henderson
Owner and founder of Vosges Haut-Chocolat Katrina Markoff reveals the four steps that leads her to inspired, delicious and creative new chocolate collections.
Moto Restaurant's 21-year-old Pastry Chef Ben Roche demonstrates the unique dining experience at Moto with his version of Carrot Cake, Nachos and Wine and Food Pairing.
Honey Bee expert Dennis vanEngelsdorp celebrates the joy of bees and examines the most up-to-date theories on Colony Collapse Disorder.
Leo McCloskey, owner of Enologix, an expert in fine wine analytical chemistry, manufacturing and quality metrics, suggests using Bordeaux's classification in the United States and uses metrics to identify Napa Valley's first growth appellation.
David Molyneux-Berry, master of wine, exposes the dark side of the wine trade with a case study of wine fraud.
Blair Randall, program director for San Francisco's Garden for the Environment, proposes re-implementing the WWI and WWII Victory Gardens as a way to gain independence from our current food system with Victory Gardens 07+ program.
Ben Ripple, founder of Bali’s Big Tree Farms which was named one of the 10 most exciting "rising social ventures" in the world by the World Resource Institute, shares the story of how his interest in organic farming has helped over 5,000 Balinese farmers realize sustainable livelihoods and reinvigorate their own cultural identities.
Professor Joseph Marcy of Virginia Tech described the challenge of
planning for how to feed astronauts on a nearly three-year-long mission to
Mars.
Roger Corder, professor of experimental therapeutics at the William Harvey
Research Institute in London with the new realities of wine and health.
Chef Dan Barber of Blue Hill and Blue Hill at Stone Barns told a poignant
tale of how unrequited love led him to become the chef he wanted to be.
Former crack cocaine dealer and prison inmate, Chef Jeffery Henderson
tells his story from the streets to the stoves and how cooking changed his
life.
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