After completing the Wine Marketing post-graduate program at Cal Poly, Kelly went on to work for such wineries as EOS Estate Winery in Paso Robles, Cambria Winery & Vineyard in Santa Maria, Sebastiani Vineyards & Winery in Sonoma and E&J Gallo Winery in Healdsburg, as well as several other domestic and international wineries.Ĭonrad is a Certified Specialist of Wine, holds a Spanish Wine Certification and qualified to be a Spanish Wine Educator by the Wine Academy of Spain. She received a Bachelor of Arts degree in Business Administration & Marketing with a minor in English & Professional Writing from the University of Puget Sound in Washington. Want to join us? GIVE your time or your money or your food here: ĭuskie Estes recognized as a local Sonoma County Hero! Article Hereīorn and raised in Portland, Oregon, Kelly Conrad stayed in the Northwest to attain her undergraduate degree. It helps farmers not waste during this food distribution and labor breakdown we are in right now. It does all this work with volunteers. First and foremost it gets the most nutrient rich foods to those who need it. Gleaning with Farm to Pantry feels like everybody wins. She is thrilled to take her career back in the direction of fighting food insecurity, especially at the exact time when it is needed most. On their farm, they raise rabbits, chickens, ducks, sheep, pigs, and goats. She and Stewart have been featured on Food Network’s Diners, Drive-Ins & Dives, as well as numerous PBS shows.Įstes and Stewart have two daughters, Brydie (born 2001) and Mackenzie (born 2002), who inspired the name for their farm, MacBryde Farm. No stranger to television, Estes was selected to compete on Food Network’s Next Iron Chef, seasons 3 and 5 and serves as a judge on Food Network’s Guy’s Grocery Games. Duskie and John have been featured on the cover of Wine Spectator and in a California Commercial with Thomas Keller, Doug Keene, Suzanne Goin, and Guy Fieri. Last year, she also cycled 300 miles for No Kid Hungry with Chef’s Cycle to raise 2 million dollars with 275 other chefs.Įstes’s work has been featured in The New York Times, Wall Street Journal, Gourmet, Food & Wine, Rolling Stone, Sunset, Wine Spectator, Bon Appetit, Art Culinaire, San Francisco Chronicle, Travel + Leisure, Elle (Japan & Mexico), Luxury, LA Times, Zagat, Michelin and more. At the White House, she was an intern working on Hillary’s healthcare bill in the Clinton Administration. At Share our Strength, she organized and led a direct service program for chefs in the hunger relief, now known as Cooking Matters. She also ran the kitchen at Glide Memorial in San Francisco serving up to 3,000 people a day. With Tom Douglas, she co-authored Seattle Kitchen, which received the James Beard Award in 2001.Įarlier in her career, Estes worked in a variety of mission-driven roles, including positions at Share Our Strength and the White House. Under her leadership, Palace Kitchen was rated by Gourmet magazine as one of the top five Seattle restaurants and in the nation’s top 50 restaurants. During her two-year tenure as chef of Palace Kitchen, she was voted Seattle City Search’s Best Chef. Prior to her move to Sonoma County, Estes worked with Tom Douglas at his acclaimed Seattle restaurants: Palace Kitchen, Etta’s Seafood, and the Dahlia Lounge. A graduate of Brown University, Estes’s career has included critical acclaim as well as television appearances on Food Network and PBS.ĭuskie and her husband, John Stewart, operated ZAZU from 2001 through the spring of 2019, when the restaurant was lost due to the flooding of the Russian River. ZAZU was named a TOP 10 best new restaurant and was listed for multiple years in the San Francisco Chronicle’s TOP 100 restaurants. It was included in the San Francisco Michelin Guide for over a decade and rated TOP 50 restaurants in the Bay Area by San Francisco Magazine. Estes & Stewart received the Rising Star Chef Awards for Sustainability, Slow Food Snail Awards, and they were crowned King and Queen of Pork at the Grand Cochon at Aspen Food & Wine, making Estes the first woman to earn that title. Their meat company specializes in ethically-raised pigs sourced directly from small farms and uses the entire animal ‘snout to tail.’ Black Pig coppa and prosciutto won Good Food Awards in 20. Duskie Estes comes to us after two decades of dedication to ethical sourcing and advocacy for small farmers in her farm-to-table restaurant, ZAZU Kitchen+Farm and her meat company, Black Pig Meat Co.
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