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Michael Green Reinvents Gourmet in the Wine World

Like so many others in publishing, the world of Michael Green took a dramatic change in the last few years. The closing of  Gourmet Magazine, for which he was the wine and spirits consultant for nearly two decades, forced Green to make some career changes.

For Michael Green, it all started working in his father’s wine and spirits shop in New York City as a teenager. From there he indulged his passion of food and wine in Europe while studying at Cambridge. Green continued his spirited education when he returned to New York, and his knowledge was enough to land a coveted position at Gourmet Magazine at the age of 26.

While Michael Green’s path may be a bit different now, he has only further solidified his place in the wine and spirits world. He travels around and organizes events, chooses wine lists, and generally educates the imbibing world. He has also been acting as the Wine And Spirits Director at Food Network Festivals.

Travel, Food & Drink  sat down with Green at the Food Network Atlantic City Food and Wine Festival, where he worked closely with the festival director and with all the different partners to do all the wine and spirits programs for more than 40 events.

Travel, Food & Drink: You and partner Andrew Levine spend a lot of time organizing events here. Did you have a chance to present any yourself?
Michael Green: We had three events back to back: Wine Down 101; Le Tour de France; and Champagne & Company, an overview of sparkling wines from around the World.

Travel, Food & Drink: What was the most suprising information you presented?
Michael Green: I think frankly one of the exciting trends in the region of Champagne is at a lot of the growers are starting to produce champagnes.

Travel, Food & Drink: You work on these festivals for the Food Network all around the country. How does this one compare?
Michael Green: It’s been so cool to work on this festival because it’s a smaller beast than South Beach. This is the second year we are doing it and we are really, really proud of the work we’ve done. Our wine presentations are very high energy, very comprehensive, but also very inviting whether you know a lot about wine or a little about wine.

Travel, Food & Drink: The Wine Down you had in Atlantic City last year was quite an event, combining wine and art. Are you still involved in that concept?
Michael Green: We’ve really expanded the brand and are now in five cities with the Wine Down concept. We’re doing an event this month in Washington, DC with artists from around the world.

Travel, Food & Drink: Tell us about the Buick Discovery Tour?
Michael Green: Buick and its media partner, Food & Wine Magazine, has launched a ten city national culinary tour.  I will joined an assortment of Food &Wine Best New Chefs; Celebrity Chefs Ming Tsai and Michael Psilakis; and pastry chef Ben Roach of Moto (in Chicago).  I lead a high energy wine tasting for 200 guests at a time called ‘A new look at food and wine pairings.’ We address 1,000 guests in each city.

Travel, Food & Drink: How do you feel food and drink fits into travel?
Michael Green: I think the travel is such an integral part for many people of the whole wine and drink and lifestyle experience.

For the latest events organized by Michael Green, visit  http://www.liquidassetscg.com

By Marcia Frost