Philly’s answer for Rose’ Wine: NBA Hall of Famer Tony Parker shares his Dinner Party Adventures, French Summer Escapes and the future of the Rose’ Revolution
NBA Hall of Famer Tony Parker shares his dinner party secrets, favorite french summer escapes and the future of the Rose’ Revolution.
In his incredible basketball career, Tony Parker earned four NBA Championships with the San Antonio Spurs, was selected for six All-Star teams and named MVP of the 2007 Finals.
But these days, his passion for food and wine is keeping him even more inspired.
Starting as a boy growing up in France, the memorable dinner parties he hosted during his NBA days, his summer escapes to French Vineyards during the off-season.
It’s no surprise that now he diving into the French wine world, buying Château La Mascaronne in Provence with legendary business partner Michel Reybier.
A magnificent adventure for the next vintage of his life’s journey.
Château La Mascaronne Rose’ COURTESY OF CHÂTEAU LA MASCARONNE
Today I sat down with Tony Parker (over audio-only speakerphone) for a conversation about dinner parties, french vacation, getting busy in vineyards, and the future of Rose’ wine.
The conversation has been edited for length and clarity. The full conversation can be found on our YouTube channel.
Also, the podcast version is here:
You’ve been diving into the world of winemaking with Michel Reybier and his team. Can you talk a little bit about the adventure, any surprises or lessons?
It’s been amazing. I always wanted to invest in a project like that. The first time I tried wine was when I was 17 years old. I wanted to keep learning about it and get my knowledge better around the wine world. And so when I was 19, I finally made enough money to afford all those great wines.
I was lucky enough to play for a coach who loved wine, had a huge collection, was reading wine magazines every trip. And so that’s how we bonded. As I got better, in my knowledge of wine, I started to invite all the best [people] in San Antonio to come to do a nice dinner at my house with Coach Popovich, and then the next day I would invite them to a Spurs game.
Château La Mascaronne COURTESY OF CHÂTEAU LA MASCARONNE
Then during the summer I started making trips to the vineyard. I started to know them better. Because in the wine world, obviously, you have great families. They’re super passionate. And that’s how I started; working on my allocation and the good bottles, the Reserves.
Tony Parker and Michel Reybier – SEBASTIEN CLAVEL
When I retired I wanted to be more involved. But it’s very hard to invest in the wine business because it’s either in the family for generations and generations. Those big companies buy everything. And so I was very lucky, through mutual friends I met Mr. Reybier and after talking for six or eight months, we decided to become partners. Now I’m a proud Owner / Ambassador / Everything.
You mentioned the wine dinners you had in San Antonio. Just for us massive foodies, can you help us fantasize for a moment?
What kind of food was served? What kind of wines were poured? Can you take us back to those nights?
I had a private chef. My private chef would work with the vineyard. We tell them who’s coming, how many people, which bottles and what year they will send us.
Then they will work with my staff to make sure we make a menu accordingly, to make sure that everything is matched with what we are drinking.
So when the [dinner party] came to my house, we tried [the vintages] 1969, 1982, 2000 and 2009. It was unbelievable. Great bottles, great vintages.
And for me, I’m very lucky too because I’m born in 1982 and it’s one of the best years for wine, especially in Bordeaux. So every time I visit a castle in Bordeaux, the employees are always super happy because it’s a good opportunity for them, as the owner, to open an ‘82 [vintage].
Most of the time, they’ll come and say thank you to me, saying it’s [their] first time trying an ‘82 [vintage]. Because nowadays, they don’t open those 82’s a lot.
You’ve hinted at your sports background, obviously you have become a master. Is there any lesson that you mastered in sports that you’ve brought into the wine world with you?
The passion and the work ethic. Obviously in the wine world I will never try to be and talk like a Sommelier, they studied for that. Even if I have good knowledge and I’ve been working with vineyards. And I’m learning all the time, especially since I’ve been owning vineyards. I did Harvest. I did the assemblage. Which is when you try all the possible [options], and you decide what the wine is going to be.
Tony Parker and Michel Reybier – SEBASTIEN CLAVEL
I’ve been working with great directors. Our director is unbelievable. The director at La Mascaronne, she’s great too. And so for me, it’s been great knowledge, and a great learning process to learn even more about wine.
What inspired you to choose the partner with Chateau La Mascaronne?
When I met him, I knew he was huge in the wine business and obviously it brings a lot of credibility when you work with somebody like Michel Reybier because he’s been at this for so long and he’s the owner of one of the best wines in the world with Château Cos d’Estournel.
That’s how I knew him and that was big time. When he talked about La Mascaronne, he bought it from Tom Bove.
Back in 2006, when I started going on vacation every summer, I started drinking Rose’ with my brothers and my friends. We love rose’ in the summer.
That’s when Miraval took off. Brad Pitt bought it with Angelina [Jolie]. He bought Miraval from Tom Bove.
Tony Parker at Château La Mascaronne COURTESY OF CHÂTEAU LA MASCARONNE
So [I thought] if Tom Bove hit that property perfectly with Miraval, for sure [it can happen] with La Mascaronne, it’s just a matter of time before we can do something amazing.
What’s next for you as far as the wine world goes?
Our premium rosé just came out from La Mascaronne. Only 3,000 bottles.
We’re working on more premium one’s now. I think that’s where things are going with rose’s. All these big companies and all the knowledge that they get from the red wines is coming into the Rosé world, where the Rosé is going to get better and better.
For more information on Tony Parker and La Mascaronne:
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Jack Daniel’s Country Cocktails Hard Tea Launches Nationwide
Jack Daniel’s Country Cocktails Hard Tea – a canned ready-to-drink that launched earlier this spring in 13 test markets – is rolling out nationwide this fall.
The RTD embodies Southern sophistication with a twist.
Jack Daniel’sCountry Cocktails Hard Tea combines black tea, ripe, true-to-fruit flavor resulting in a balanced and sweet finish. With four classic flavors carefully selected, each can was crafted to please the palates of today’s modern drinker.
Country Cocktails can be found in select retail and convenience stores across the country in a 12oz. can (ABV 5%), 12-can variety pack containing four classic flavors: Original, Peach, Raspberry, and Blackberry; with the Original & Peach offered in 16oz. and 23.5oz. single serve cans that deliver consumers a refreshing and high-quality beverage experience for those who appreciate a good tea.
Original: Known for its full-bodied refreshing take on a Southern classic. Combining the rich taste of black tea with a sweet, true-to-fruit finish, captures the essence of Southern sweet tea. It’s the perfect drink for relaxing on the porch and enjoying good conversation.
Peach: A floral flavor that brings the juicy, sun-ripened sweetness to life. This option offers a crisp and refreshing experience, where the delicate honeyed taste comes to the forefront of the palate making it a delightful choice for any day of the year.
Raspberry: Delivering a vibrant tartness, yet balanced with a subtle sweetness; this flavor presents a bold and smooth drink that’s as satiating as it is refreshing.
Blackberry: Capturing the rich and juicy essence of blackberries, it offers a slightly tangy and flavorsome experience, making it a perfect choice for consumers who enjoy the bold taste of berries with a hint of Southern charm.
Coinciding with Country Cocktails Hard Tea launch is the RTD’s partnership with ACM and two-time CMT Music Award winner, Lauren Alaina, who has accomplished one of country music’s crowning achievements – becoming the youngest member of the Grand Ole Opry.
Lauren Alaina’s small town Georgia roots, love for comfort and authenticity make her the perfect ambassador for a beverage that prides itself on delivering a taste of the South in every sip. Both Alaina and Jack Daniel’s Country Cocktails symbolize Southern charm, together producing a match made partnership.
To celebrate the collaboration, Country Cocktails has partnered with Southern Living to offer fans across the country a chance to enter their sweepstakes and win a pair of tickets and flights to meet Lauren Alaina at her concert in Las Vegas at the Green Valley Ranch Backyard Amphitheater on October 25, 2024.
The sweepstakes will run from September 13 until October 11, 2024 and contestants can enter for a chance to win by visiting the link.
About Jack Daniel’s Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places.
Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’sTennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select, and Jack Daniel’s RTDs. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
About Jack Daniel’s Country Cocktails Jack Daniel’s Country Cocktails are premium malt beverages from the Jack Daniel’s Family of Brands. Jack Daniel’s Country Cocktails was introduced in May 1992.
Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”
Developed in partnership with chef and television starMatty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.
A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.
The Bear Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.
Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.
Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.
Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.
“Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”
About Pacific Foods Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Milano, Michael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visitwww.campbellsoupcompany.com.
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com
Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”
Developed in partnership with chef and television starMatty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.
A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.
The Bear Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.
Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.
Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.
Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.
“Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”
About Pacific Foods Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Milano, Michael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visitwww.campbellsoupcompany.com.
Legendary Pittsburgh Restauranteur Joseph Costanzo Jr. Reveals all in his Tasty Memoir with “On The Rocks”
On the Rocks chronicles the real-life journey of restaurateur Joseph Costanzo Jr., from his rise to success in the 1990s as a owner of the highly acclaimed Primadonna Restaurant, radio host, columnist, and aspiring politician to his sharp fall in the early 2000s, ending in an investigation and a stint in federal prison.
Costanzo is a complex character, whom readers will admire for his confidence and rebuke for his arrogance, will love for his generosity and despise for his egotism, and will learn from in both his attention to detail and lack thereof.
This driven, not-your-average-Joe is an unforgettable character who achieves the seemingly impossible but can’t help getting in his own way. Come along with Joe for a bumpy ride on the rocks
Today, we’re having a conversation with all three: Joseph Costanzo Jr., co-writersMaria C. Palmer and Ruthie Robbins.
The conversation has been edited for clarity and length. Find the un-edited conversation on our FlavRReport YouTube channel.
Something that I find amazing, this book has been 17 years in the process. Is that an accurate piece of trivia?
Maria C. Palmer: 100%. Yes, that is a very accurate piece of trivia.
So way back 17 years ago, what sparked this for you?
Maria C. Palmer: A couple of things. I think that because the restaurant was such a significant part of our lives, and it was always the highlight of my father’s life. Once it went away, the spark kind of went away, too. And I wanted to bring that back in my Dad. So I started asking him lots of questions about his life. Specifically for a family history. At the time, being a writer myself, in addition to grant writing, I’m also a writer and I can really spot a good story that has commercial value.
On The Rocks co-author Maria C. Palmer
There were just so many wonderful elements to his story. So I started recording some vignettes of different things that had happened throughout his life. But not really knowing and or intending at the time that it would be a book.
But as we went on, I saw that the potential was there and I was lucky enough to still be in contact with my former teacher, Ruthie Dines Robbins and brought the project to her and asked her if she would be willing to work on it with me.
It was really from there that we decided it would become a book and that we would work together diligently for probably 10 years together.
Ruthie Robbins: I’m only 7 years.
Joseph Costanzo Jr.: They had it in Maria’s voice originally. Ruthie was in a book club and they said, “Put it in Joe’s voice and they had to go back and change the whole book.” I watched 11, 000 emails back and forth.
Ruthie Robbins: We were not primarily emailing. We were mostly talking and texting, and that year was the pandemic year. So I was off teaching that winter and the following fall.
Before we get into the restaurant itself, what was the writing process like?
Maria C. Palmer: I can speak to the family history and just the overall process of it. It was really challenging. Because whenever you’re writing a memoir or a biography, You’re not writing a Wikipedia page. So it’s not from the time somebody is born until the time that they pass away.
You’re picking the most poignant time in their lives. Not only cherry picking all the good things that happened during that time period, but you’re picking some of the challenges too, because that’s what makes a good story.
It was challenging to figure out what the storyline was going to be and sometimes to tell those hard parts of the story.
What was even more challenging, was just the nebulous nature of the publishing industry. I just thought you wrote a book, it’s on Amazon and then people buy it. And that could not be further from the truth. Query letters. Polished one page, a 90,000 word manuscript. A whole book proposal. An entire business plan of why we’re writing the book and why it’s going to sell into the market. Requiring that much to not even get a thanks,, but just no response whatsoever.
Ruthie Robbins: Totally agree. The writing was not arduous part because Maria and I get along so well.. We’re real partners, but this publishing thing. We really didn’t understand the process, so it is difficult, and especially in this genre, [competing with] the celebrities and athletes and reality stars who wrote memoirs. They want a name on the shelf that someone will pick up in a bookstore.
Mr. Costanzo, one of my favorite parts of this book is the wine mentions. Tell us your “Pin on the wall” story.
Joseph Costanzo Jr.: Yeah we’re in a tough neighborhood, but we brought in a lot of people outside the area and upscale people, limos, what have you.
I had a bus boy and he was a really good worker. He became a server and he came to me after he got the drink order and said, ”what’s a pin on the wall?”
I never heard of a “Pin on the Wall”. So we went to the bartender. He didn’t know either. We looked it up, nothing.
So I went out there to ask the customers, so we could make it for them – and one of the most mortal sins at the Primadonna was making Joe Costanzo look bad – I said, excuse me what’s in a Pin on a Wall and they all started laughing. The guy said, “Pinot Noir.”
They’re laughing at me. That’s bad. So I went in and I really did a job on this kid. My wife grabbed me by my tie and pushed me downstairs to my office.
I was in this kid’s face because he really wasn’t real serious about the situation. If you’re going to be the best at what you’re doing, you can’t be messing up like that.
He ended up being great. Chris, who was the server, became a maitre’d and a great employee of mine. He was very loyal. I really went overboard with him and I did feel bad about it.
Reviews are incredibly important. The amount of work and effort you put in to get your Four Forks Review. Tell us a little bit about what happened.
Joseph Costanzo Jr.: Because the area was an old steel town which had a reputation of a lot of fighting, a lot of drinking, a lot of drugs, nobody would come into that area to eat.
I knew I needed credibility, and the only way I would get credibility was through the Pittsburgh Post, because the dining critic, Mike Kalina, who was a syndicated columnist, had tremendous credibility. KDKA TV, Post Gazette, New York Daily News.
For two and a half years, I kept reaching out to him. This is in a time before cell phones and emails.
But I knew if he comes down and gives us a good review, people from outside the area, from the upscale areas of the city are going to come in. That’s what happened.
But he did say to me, “You deserve four, but I’ll only give you three because you’ll never handle the business.”
That Friday night, June 3rd 1988, he was 100 percent right. People were lined up at the door. I was used to doing 10-15 dinners a night. We did over 200 dinners that night and it was a total joke. People waited two and a half hours. When food came out of the kitchen, people actually applauded. People were begging me to get him a bottle of vodka because they couldn’t get a drink at the bar.
We were short of service. We were short of bartenders. I made it all work in the next couple of weeks and I hired people.
I don’t want to ruin the upcoming movie or TV series, but when you trimmed it down, how much heartbreak was there in cutting out so many stories?
Joseph Costanzo Jr.: It was very tough. We had a book signing in August. I kept telling people they were in the book, and they were in the draft I read. But there were final touches that I didn’t see and we lost a lot of names and alot of stories. So I really felt bad. I found the actual early draft and sent copies to those people. This should be in a book, but it will be in the movie, I guarantee you.
Ruthie Robbins: It was so hard. We did a lot of fact checking when we wrote, because memories are so unreliable. We talked to people who were in the original book [draft] and they expected to be more. And on top of that, you try to end the chapter on a cliffhanger. When you take out a story that changes the number of pages in the chapter, it changes the pace of the book. That was a terrible editing challenge.
Maria, what was that like for you as the author and the daughter?
Maria C. Palmer: Originally the book was written partially in my voice and partially in my Dad’s voice. It started chronologically for me in my twenties and [had] flashbacks because the story starts in 1986 and I was very young at that time. It was confusing and it didn’t work. Everything that I wrote and all that I put my heart and soul into was all cut from the book. So now I have another book project that I’m working on.
But I will echo what my father and Ruthie said. It was hard because everybody did have a significant piece to the Primadonna story.
Mr. Costanza, it would be an easy assumption to say you’ve lived a big life. Are there one or two things you would have done differently in the stories of the book now looking back on them?
Joseph Costanzo Jr.: Sure. When you are hitting all home runs, you tend to believe that everything that you do is gonna be a home run. I had the most popular restaurant in Western Pennsylvania. Maybe I’m going to do something else, maybe I’ll go into politics.
I spent about $300,000 of my own money to put my name out there. Most people loved Joe Costanzo, but now when you get into politics it’s not that way. So that was probably my biggest regret.
My wife begged me not to do it. She said, Joe, we have a miracle here and you’re going to try for another miracle. And she was right. You may or may not like Joe Costanzo when you read the book, but you will love Donna Costanzo.
Joseph Costanzo Jr.: And that’s bottom line. Everybody says the same thing. Joe, it was great. What he did is impossible, but his wife was a saint for putting up with all this stuff that a restaurateur has to go through.
The theme of hospitality comes out in the book, but you so clearly love people. What has it been like getting all these people’s responses to this story?
Joseph Costanzo Jr.: This has been unbelievable for me. People are very happy that this all happened this way. I treated people really well and people wanted to reciprocate. So exhilarating to me. My life has been very boring, but now it’s really gotten to the point where it’s been great thanks to Maria and Ruthie.
Ruthie Robbins: It’s heartwarming. Especially from former students, the outpouring has brought me to tears sometimes. It’s reconnecting with people over the book. That has really been so wonderful
Maria C. Palmer: This has been such a 17 year journey. I always believed that there was something special about this story. Seeing that exactly what I felt in my gut for 17 years is actually playing out in real life.
Whenever we’re in Pittsburgh, it is almost surreal because people are talking about “On The Rocks and it’s really cool and crazy to know that something that you created means so much for people.
Joseph Costanzo Jr.: The big thing which is amazing to me is that the book came out August 8th, 2023. For two weeks, the book was the number one bestselling ebook on Amazon for culinary memoirs. Ahead of Anthony Bourdain’s, Kitchen Confidential and Stanley Tucci’s Taste “On the Rocks” for over two weeks was the number one overall best-selling ebook. Now that’s hard to believe because this was just a Western Pennsylvania thing and Bourdain and Tucci are worldwide known authors and entertainers.
Tell us where we can find the book and all the ways we can keep in touch with this story.
Napa Wine Country’s Heitz Cellar congratulates Erik Elliott, MS
Heitz Cellar is excited to announce that Estate Director Erik Elliott has passed the Masters Exam with the Court of Master Sommeliers, Americas.
Erik is one of 10 individuals who successfully met the qualifications to be awarded the title of Master Sommelier. The results were announced at the Krug Reception on August 31, 2022, at the Royal Sonesta in Portland, Oregon.
The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry.
The Master Sommelier Diploma Examination consists of three sections:
a verbal theory examination,
a wine assessment exercise using the Deductive Tasting Method,
and a practical component that focuses on hospitality, beverage service, salesmanship, and overall business acumen.
Candidates must receive passing scores in each section to earn the highly coveted Master Sommelier title.
“I AM SO PROUD OF ERIK FOR PUTTING IN THE HARD WORK AND ACHIEVING THIS SPECIAL HONOR.
IT’S A JOY TO SEE MY CLOSE FRIEND AND COLLEAGUE JOIN THE COURT OF MASTER SOMMELIERS.
I HAVE WATCHED HIM GROW FROM A BARTENDER TO A SOMMELIER, A
ND EVENTUALLY A HOSPITALITY DIRECTOR TO ESTATE DIRECTOR,
ALL WHILE DEMONSTRATING HIS TIRELESS WORK ETHIC AND DEEPENING HIS KNOWLEDGE OF FINE WINE AND HOSPITALITY.”