PechaKucha Presentation

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Ayano Ikai

Sommeliere / Writer / Photographer / Smile-maker, Les Rendez-vous de Tokyo / Plate Tokyo in Tokyo

Wining, Dining, Restaurateuring in Tokyo

PRESENTED ON FEB 20, 2014
IN TOKYO @ VOL 111

Ayano Ikai promotes her restaurants -- Les Rendes-vous de Tokyo and Plate Tokyo -- and explains the work that went into creating it's casual yet tasteful atmosphere. She mentions the challenges and delights that came with forming her own business, and the joy that comes from following her passions. 

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Wine Making

BY MASON GROBAN
@ VOL 10 ON JUN 15, 2012

Mason Groban, the owner of an Iowa winery, explains how he came to turn the family farm into a vineyard. He goes into the process of winemaking, from the cultivation of the vines, and the different strains of grapes, through all the steps until the wine finally rests in a cask.

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The Wine Educator

BY JOSÉ RAMÓN JIMÉNEZ BERGER
@ VOL 4 ON SEP 29, 2011

José Ramón Jiménez Berger is a professional educator for the wine industry. In his presentation, he tells us everything we need to know about wine. (in Spanish)

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Promoting Sustainability and Consciousness in Food

BY DAVID GUNAWAN
@ VOL 30 ON NOV 20, 2013

David Gunawan presents his ideas on sustainability and healthy eating as a chef and founder of Farmer's Apprentice. He strives to find local, organic foods for his restaraunt by creating a healthy and viable relationship with farmers. 

"Presentation of the Day" on May 31, 2014.

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Music & Wine Conversation

BY RENAUD COMBES
@ VOL 7 ON DEC 17, 2013

Renaud Combes discusses the realtionship between "Music and Wine" and how they resonate well with each other. He describes it as not really being a project or his original thought, but something he felt like exploring. Nevertheless, listen as he talks about this relationship in the context of social, structural, physiological and historical discourses. (in French) 

 

 

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Drinking A Place

BY FELICITY JANE POWELL
@ VOL 24 ON JUL 15, 2015

When you are drinking a wine you are experiencing a place, says Felicity Jane Powell who was a wine consultant in London. Love your place and people will live your wine! Drinking globally is killing out planet. Why do we have to drink wines from all the way the other side of the world?!

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Wine Pairing for Penguins

BY JARROD JABRE
@ VOL 4 ON JUL 10, 2015

Jarrod Jabre is a level 1 sommelier and self-described "wine guy". Jarrod discusses how to pair wine for the beginner using real-life examples of restaurants local to Silver Spring. Listen and level up your wine pairing knowledge.

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Post 911 Restaurant Ruin to BajaGringo Taco Truck Dream

BY KIM JORGENSEN GANE
@ VOL 5 ON MAY 19, 2016

Kim Jorgensen Gane is a realtor, writer, producer and "Write2TheEnd" facilitator. She is ALSO the wife of taco-truck-owning photographer, Scott Gane, and she will tell us about their checkered history, and how it led to BajaGringo Taco Truck!

 

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Three Simple Steps to Better Wine

BY WHITNEY WELLS
@ VOL 2 ON SEP 27, 2017

Meeting with restaurants and wine bars, negotiating contracts with liquor shops and distributors, establishing new customers, helping pair wine and food for menus, holding wine tastings for restaurants, conducting wine dinners, dealing with corked wine and other customer complaints has more than prepared Whitney Wells to tell us what and how to drink.

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Food, Love, and Future

BY DAYNA MCERLEAN
@ VOL 23 ON JUN 13, 2017

Dayna McErlean has a unique voice within Portland’s vibrant food metropolis. As a founding member of Portland’s coveted restaurant community, McErlean is owner of eternally popular — fine dining, artfully hip and casual food spots DOC, Nonna Tavern and Yakuza. All distinct cinematic spaces known for amazing food. As a “non chef” owner with an extensive background in fine art, McErlean’s focus is on creating cinematic spaces that make patrons feel as though they are being transported to a distant time and place. It is no small feat that she has been able to do this working with some of Portland’s most innovative chefs cultivating some of the city’s most coveted yet accessible food.