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Plus, statement pieces like a stunning set of.

After side-stepping around a charming, slobbery dog, and just before flipping on a tape recorder, I suggested holding off on pouring any wine.I wanted their full story: from childhood until 4:30 p.m. that day when the interview was scheduled to wrap up.. "Man, you're going hardcore," said Philippe, laughing.

some wine.. " Sylvie Laly, Director of Melka Estates, poured us a purple-hued red, with aromas teasing me from two feet away.. Born in the city of Bordeaux, but raised amidst corn and tobacco fields south of the city, he eventually returned to metropolitan life and enrolled in the University of Bordeaux to study geology, advancing toward a Masters in Agronomy and Enology.He'd taken a research internship at Château Haut Brion to study soils (not winemaking).A chance encounter with Jean-Claude Berrouet, the technical director for Christian Moueix's legendary Château Petrus, led to Melka working for the Moueix-owned Dominus in California in 1991..

This was his first time in the U.S., and he knew about ten words in English, but he managed.After work was complete at Dominus, he did a stint at Ridge with Paul Draper.

When Draper was away on weekends, his home (and hot tub) were available to Philippe, who hit it off with a gorgeous lab technician, Cherie.

Philippe spoke very little English, but Cherie spoke plenty of French—.1/2 teaspoon sesame oil.

1 green onion (including top) chopped.Chop the shrimp in a food processor.

Add the remaining mousse ingredients and process until the shrimp are finely chopped.Remove the shrimp mousse to a bowl and mix rapidly to incorporate air into the mixture.. Cut the block of tofu in half horizontally; cut each piece in half lengthwise, then crosswise, to make 8 equal pieces.