Carson Demmond on Muck Rack

Carson Demmond

  • Founder, Rive Gauche Wine Co
As seen in: Fortune, Vogue, Food & Wine, VinePair, Wine Enthusiast Magazine, Decanter, PUNCH, SevenFifty Daily, Wine & Spirits Magazine, Edible San Luis Obispo and
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Articles

Famed Sommelier Turned Winemaker Lays Roots in Cambria

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By Carson Demmond, Lori Rice, Robin Wolf, Rachel Ponce
| Edible San Luis Obispo Verified
“People brought their craziest bottles for us to taste because of Raj,” Sommelier and Restaurateur Mark Bright, who was 22 when he was trained by Rajat, recalls. “It was like Disneyland for wine.” Ask any of his protégés the greatest lessons they learned from Rajat, and you’ll inevitably hear: humility, generosity and trust. “He didn’t hoard his knowledge or lord it over people,” says Emily Wines, master sommelier who first joined Rajat as a cocktail server at the Fifth Floor in 2000.
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Wine & Spirits Magazine | The 2019 James Beard Award Nominees in Wine and Spirits

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By Julie H. Case Verified, Chris Hallowell, Carson Demmond, Jordan Graham Mackay Verified
| Wine & Spirits Magazine Verified
From beverage books to sommeliers, dozens earned nods from the James Beard Foundation today. Here are the nominees in wine, beer, and spirits categories. James Beard Foundation Beverage Book Award Apéritif: Cocktail Hour the French Way, by Rebekah Peppler The Aviary Cocktail Book, by Grant Achatz, Nick Kokonas, Allen Hemberger, et al.
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Wine & Spirits Magazine | Neal McCarthy of Miller Union on Playing Favorites and Knowing the Classics

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By Carson Demmond
| Wine & Spirits Magazine Verified
Born in Essex, England, and raised in Kent, Neal McCarthy began his restaurant career began where many others did: working in McDonalds. When he moved to Philadelphia at age 18 he took those skills to a cheesesteak place. Eventually, he moved to Atlanta and landed at Sotto Sotto, where he worked his way from busboy to GM. It took another 10 years for him to open his own restaurant—Miller Union—alongside chef Steven Satterfield in 2009.
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