Archives: Episodes

The Good Stuff – Duskie Estes

In this episode of The Good Stuff presented by the Sonoma County Winegrowers, hosts Virginie Boone and Karissa Kruse talk to Duskie Estes; Chef, Farmer, Rancher and Owner of Black Pig Meat Co.

About Duskie Estes

Duskie Estes, a graduate of Brown University, began cooking at age 5 in her Easy-Bake Oven. Growing up in San Francisco, she fell in love with everything restaurant through her weekly Wednesday night dinners out with her father. She has worked at Lucky's/Al Forno, 21 Federal and Kinkead's, Green's and Glide Church, Baywolf, Share Our Strength, Dahlia Lounge, Etta's Seafood, and Palace Kitchen.

In 2001, Duskie and her husband, John Stewart, opened ZAZU Restaurant + Farm in Santa Rosa, Calif. In 2005, they opened BOVOLO in Healdsburg. The same year their first wine debuted, Holdredge Schiopettino, MacBryde Vineyard, which can be found exclusively at ZAZU and The French Laundry; Black Pig Pinot and Blanc Pig followed. In 2009 they finally navigated the USDA process to release their renowned Black Pig Bacon. The couple also owns MacBryde Farm, named for their daughters, Brydie and Mackenzie.

Duskie likes to update comforting American classics with the best local ingredients Sonoma has to offer. She is an avid farmer and rancher, growing all the ingredients that go into her ribollita, and raising mangalitsa pigs, babydoll sheep, goats, chickens, heritage turkeys, and rabbits on their farm. She walks a life supporting local diversity of agriculture, buying responsibly and non-confinement animal-raising. She finds ingredients as close to the restaurant as possible (out back), harvests at peak ripeness and does as little as possible to alter their natural perfection. She is a proponent of "snout-to-tail" cooking — nothing shall be wasted. ZAZU Restaurant + Farm has a growing reputation as the "poor man's French laundry."

About Black Pig Meat Co.

Black Pig Meat Co. is the passion project of chefs Duskie Estes and John Stewart of Zazu Kitchen + Farm, rooted in a commitment to doing things the right way—from farm to finished product. Working with family farms that prioritize animal welfare and sustainable practices, their heritage-breed pigs are humanely raised without antibiotics or hormones and allowed to roam freely.

Staying true to their values, Black Pig produces one of the only Prop 12–compliant bacons, crafted through a slow, thoughtful process. Instead of quick, industrial methods, their bacon is dry-cured with brown sugar for up to 21 days and gently applewood-smoked for hours. The result is a richly layered bacon—balanced in salt, sweet, and smoke—that reflects both the quality of the pork and the care behind every step.

And finally, Virginie and Karissa share their Tuesday Night wine picks!

 

Ask the Expert: Real Change presented by Redwood Gospel Missions – Episode 8

redwood-gospel-missions

In this episode of Real Change presented by Redwood Gospel Missions, Host Jeff Gilman (Executive Director of RGM) talks with Jessica Quintal, Medical Assistant & Patient Navigator with Providence Mobile Health Clinic, about her connections with RGM, her backstory & the Lighthouse Christian Church in Sonoma. The two also discuss her collaborations with RGM, jail ministry, working the Joe Rodota Trail, what trends she sees in the unhoused community, pressures on family relationships and the power of prayer.

 

The Good Stuff – Muscardini Cellars

In this episode of The Good Stuff presented by the Sonoma County Winegrowers, hosts Virginie Boone and Karissa Kruse talk to Michael Muscardini, Founder/Owner at Muscardini Cellars.

Michael Muscardini is the founder and winemaker of Muscardini Cellars, established in 2005 in Sonoma County as a tribute to family, heritage, and the spirit of Italian winemaking. Inspired by his grandfather and his deep-rooted connection to Tuscany, Michael has built a reputation for crafting expressive, single-vineyard wines and bold Italian varietals, including Sangiovese, Barbera, and Super Tuscan-style blends. Known for his hands-on approach and strong relationships with growers, his wines reflect both Old World tradition and Sonoma County character. Beyond the bottle, Michael’s philosophy centers on bringing people together—creating wines meant to be shared around the table in celebration of food, family, and la dolce vita.

About Muscardini Cellars

With a focus on tradition and family, relationships are at the heart of Muscardini Cellars, and at that heart’s core are the relationships that proprietor, Michael Muscardini has cultivated in the vineyards with the growers he receives phenomenal fruit from every year. Michael Muscardini’s passion for Old World varietals extends beyond crafting exceptional Sangiovese, Barbera, Brunello-style vintages and Super Tuscan-style wines, Muscardini Cellars wine conjures up a la dolce vita celebration which reflects Michael’s indefatigable tasting and lifestyle research on his sojourns to Italy.

And finally, Virginie and Karissa share their Tuesday Night wine picks!