St. Reginald Parish Chilled Summer Reds
"I think that summer chilled reds are the new rose. This is one that will please all on a hot day, outdoor gathering or warm summer evening. The carbonic method allows for the fruit to shine and still be bright and vibrant. Low in production and minimal intervention, its like a farmers market wine.
A very charismatic son of a Baptist preacher, drummer, and fifth generation Louisianan, Andrew Reginald Young, recently created St. Reginald Parish, a winery based in Oregon’s Willamette Valley. The Marigny label refers to a hip neighborhood in the French Quarter best known for its live music and is an ode to his roots. Andy seeks to serve the vineyards he works with by using native yeasts and minimal intervention in the winery off of the Sisu Vineyard, a 14 acre site where grapes were hand picked. Then,14 day whole bunch carbonic fermentation in stainless steel. Fruit pressed off and juice fermented to dryness in a separate tank. Filtered only to separate out large solids and bottled without sulfur. No fining."
To John Snowden, general manager of Norah in West Hollywood a service team that constantly challenges itself lies at the heart of every great restaurant. He believes that integrating different approaches to hospitality, and understanding the needs of all team members and guests, ensures a warm, seamless experience for all. “I implore staff to exercise their individual personalities and to be themselves. We’re all here as teachers and resources to help each other be successful,” he says. Snowden also arms servers with comprehensive knowledge on Norah’s food and drink, so they may guide their guests —featuring market-fresh ingredients and seasonal flavors curated by Executive Chef Mike Williams—and complementary wine, beer, and cocktail selections.
An affinity for food undeniably runs in Snowden’s family, as both of his sisters attended culinary school, the elder rising to the role of executive chef for Wolfgang Puck. Following her lead, Snowden earned the floor manager position at Dallas’s 560 by Wolfgang Puck in 2008.
He later moved to California in 2010 to oversee service and wine as assistant general manager for West Hollywood’s American-European restaurant, Eveleigh. The relocation to the City of Angels also afforded him the opportunity to work with and learn from renowned culinarians from around the world, and rub elbows with industry tastemakers, such as wine writer Jon Bonné, who tapped Snowden to host the launch party for his 2013 book, The New California Wine.
Most recently, Snowden served as general manager of the acclaimed Goldie’s in Los Angeles, where he developed an award-winning beverage program. In joining Norah in 2015, Snowden culminates his hospitality, leadership, and beverage program expertise to create memorable experiences around the restaurant’s eclectic New American cuisine and industrial-chic, indoor/outdoor ambiance.