KEEGENIW

Chefg, Saw the show, the food looked great. The meetings were a nice touch, good to see a staff involved in the creative process like that. Really wished the show had touched more on the wine program, I would like to know more of your thoughts on running a wine program with the degustation format. Do you think there are ways to run a truly innovative program in keeping with the creativity coming from the kitchen. Or is that overkill?