This episode introduces Soto Sake Super Premium Junmai Daiginjo and a Three Finger Jack Cabernet Sauvignon. We talk about articles in Santé Magazine, including restaurant fails to avoid, a review of some Moscatos, and the issue with tipflation. We introduce The Curvy Italian, discuss cultivated meat, declare what we can or cannot do with coffee, Hawaiian local farm-to-table, the exquisite elegance of Fleche Azul Cristalino, balancing the aesthetics and business of a restaurant, and bringing a winter resort to the summer. Lastly, in a charming interview, we introduce you to Ashlen Wilder, our editor.