Welcome to Drop the Check. The podcast hosted by renowned winemaker Robbie Meyer, who invites an array of guests in wine, food, and entertainment to join in great conversations you’d have during dinner with a great bottle of wine.
Chef Greg Frey
What's it like to be the chef to stars at the most iconic spa in the world?
Chef Greg Frey sits down at the table to discuss his place at the historic Golden Door spa and how providing a healthy mindful presentation and building a strong food sourcing base with relationships with local farmers, fisherman and ranches, enhances the experience.
Drop the Check Leftovers #3
Robbie and Mike take a seat at the table to discuss the complicated distinction of when juice becomes wine, which leads to a deeper discussion about the nature of inspiration which becomes art, and is this sustainable when art becomes in demand and monetized.
Drop the Check Leftovers #2 - Wine & Weather
Will the changing climate affect the taste of your favorite wine?
As dinner service starts, Robbie and Mike take a seat in the back of the kitchen to discuss how weather affects wine.
Wine and Bourbon maker Kent Jarman grabs a seat at the table for conversations in early experiences with beer and liquor, the story of bourbon production, the role of palate and trust in tasting and evaluating, the psychological effect of trusted recommendations, the scarcity and uniqueness of craft bourbon, bourbon as a beverage rather than a food pairing, the craftsmanship and variation in bourbon production.
Maintaining a positive mindset can be challenging and requires effort.
The story of Sisyphus illustrates the difficulty of continuous effort and the importance of perseverance.
Topo Chico has become a popular beverage with limited availability.
Louisiana culture has a strong influence on food and beverage, but wine and bourbon production is still limited in the region.
Tastemakers play a crucial role in the food and beverage industry, as their expertise and recommendations can guide consumer choices. Southern hospitality and trust are
00:00 Introduction and Happiness
01:08 The Difficulty of Maintaining a Positive Mindset
02:07 The Story of Sisyphus
03:44 The Run on Topo Chico
04:39 Introduction of Kent Jarman
05:16 Kent's Background and Love for Wine and Bourbon
06:46 The South-Centric Nature of the Show
07:46 The Story of Sisyphus and the Illuminati
08:45 The Secretive Nature of the Louisiana Food and Beverage Industry
09:31 The Popularity of Topo Chico
10:19 Kent's Introduction to Topo Chico
11:13 The Scarcity of Topo Chico
12:19 The Different Roles in the Wine and Bourbon Industries
13:44 The Role of a Vigneron
15:14 The Perception of Goodness
16:44 The Different Roles in the Wine and Bourbon Industries
17:44 The Appreciation of Bourbon and Whiskey
20:17 The Psychological Aspect of Appreciating Food and Beverage
21:20 The Influence of Louisiana Culture on Food and Beverage
23:20 The Slow Trickle of Wine and Bourbon Production in Louisiana
24:30 The Challenges of Growing Grapes in Louisiana
25:59 The Cultural Significance of Food and Music in Louisiana
26:37 The Slow Growth of Wine and Bourbon Production in Louisiana
28:16 The Perception of Goodness in the Food and Beverage Industry
29:44 The Appreciation of Bourbon and Whiskey
31:14 The Evolution of Bourbon and Whiskey Preferences
33:18 The Psychological Aspect of Appreciating Food and Beverage
36:20 The Evaluation and Sourcing of Bourbon
40:15 The Influence of Tastemakers in the Food and Beverage Industry
45:19 The Gatekeeping Role of Tastemakers
47:56 The Perception of Goodness and Expertise in the Wine Industry
50:15 The Production of Bourbon for Steph Curry
52:44 Southern Hospitality and Trust
54:20 Comfort and Connection with Australians
54:49 The Value of Expensive Bottles
56:02 The Importance of Recommendations
57:02 Cult Wines and Scarcity
57:49 Unique Aging and Barrel Variations
58:19 Food and Cooking Skills
01:00:05 Bourbon as a Social Drink
01:01:22 Craft Distilleries and Small Batch Bourbon
01:02:51 The Mystery and Fun of Distilleries
01:06:21 Variation and Uniqueness in Bourbon and Wine
01:09:20 Cooking Competition and Future Guests
01:12:43 Setting the Menu and Closing
Small Bites - vol. 1
'Sound and Nomenclature'
What is a wine blend?
What’s the difference between a varietal vs a variety?
And what is a Maquette…or is it a Marquette?
This short ’small bite’ episode will answer these questions about wine, words...and sounds.
From the most luxurious restaurants such as the French Laundry, Per Se, and Bouchon, to the amazing creations at Del Dotto Vineyards, Chef Joshua Schwartz has maintained a special affection for catching the food he cooks and serves with a hook and line.
Find out what inspires Chef Josh in the kitchen and on the water as he joins winemaker Robbie Meyer on Drop the Check.
This is an extremely entertaining podcast. Thanks Mike! I am hopeful some of future conversations will discuss thoughts around wine, current vintages, terroir, etc. You and Robbie are such natural entertainers. I am hopeful perhaps a little more content on the winemaker guest’s vision and actions? Thanks