Outrageous and irreverent but always thought-provoking, Kinky Friedman wrote and performed satirical country songs during the 1970s and has been hailed as the Frank Zappa of country music.  The son of University of Texas professor, S. Thomas Friedman; Kinky studied psychology at Texas and founded his first band while there.  King Arthur & the Carrots, a group that poked fun at surf music, recorded only one single in 1966. (The group included a friend, who would metamorphose, into Little Jewford in his next band.)  After graduation, Friedman served three years in the Peace Corps; he was stationed in Borneo, where he was an agricultural extension worker. By 1971 he had founded his band, Kinky Friedman & the Texas Jewboys.  During the life of the band, in keeping with the group's satirical songs, some members had colorful or politically incorrect names: Little Jewford, Wichita Culpepper, Rainbow Colors, Sky Cap, Panama Red, and Snakebite Jacobs.  Friedman got his break in 1973 thanks to Commander Cody, who contacted Vanguard Music on behalf of the acerbic young performer.  That was the year he and his group made their debut album, Sold American, featuring John Hartford and Tompall Glaser.  The title track, a bitter tale of a forgotten country singer dying an alcoholic death, barely made it onto the charts, but Friedman did attract enough attention to be invited to the Grand Ole Opry.  In 1974, he recorded a self titled album for ABC Records, produced by Los Angeles pop helmsman, Steve Barri.  Although Barri and Friedman were an uncomfortable pairing, the album delighted his growing hard core fans with satirical pieces such as his response to anti-Semitism, "They Ain't Making Jews like Jesus Anymore" and a tune inspired by his days in the Peace Corps “Wild Man From Borneo.”  Along with the satires Friedman offered quieter sketches of American hard luck such as "Rapid City, South Dakota." During the mid-'70s, Friedman and his band toured with Bob Dylan & the Rolling Thunder Revue.  In 1976 he cut his third album, Lasso From El Paso, featuring Dylan and Eric Clapton.  The Texas Jewboys disbanded three years later, and Friedman moved to New York, where he often appeared solo at the Lone Star Cafe.  Moving onward from music, Friedman turned primarily toward writing, although he made occasional nightclub appearances.  He has written for Rolling Stone; was a featured columnist for Texas Monthly magazine and, most famously, is the writer of 19 unique and outrageous mystery novels such as Greenwich Killing Time and A Case of Lone Star. Equal parts whimsy and metaphysics, the books blur fiction and reality. They feature a Jewish country singer turned Greenwich Village private eye named Kinky Friedman, who sometimes returns to his native Texas; other characters are drawn from Friedman's circle of friends in both New York and Texas.  He is the also the author of 8 other books, the styles ranging from novel to non fiction travel log.  Since the ‘90’s Kinky’s on going ‘pet project’ is Utopia Animal Rescue Ranch (he is the founder) where he lends his time and support to taking in and caring for stray, abused, homeless or aging animals.  In 1999 friends, Willie Nelson, Tom Waits, Lyle Lovett and others covered Friedman's music on the tribute album Pearls in the Snow: The Songs of Kinky Friedman.  In 2003 Vanguard released a 30th anniversary edition of Sold American (which included bonus tracks).  In 2005, Sphincter Records issued the historically noteworthy CD, Mayhem Aforethought, a previously unreleased radio broadcast from 1973; it’s an entire stage show with Kinky and the original Jewboy band members.  Most significantly, in February 2005, fed up with ‘Texas politics as usual’, Friedman announced his candidacy for Texas Governor and launched a serious, albeit colorful, campaign.  He and his supporters ran a successful petition drive and gathered more than 3 ½ times the amount of signatures needed to place his name on the 2006 ballot as an independent candidate.    Although the final outcome was not in his favor, he revived the independent spirit of Texas and inspired nontraditional voters to become part of the political process.  His newest venture is a premium cigar company – Kinky Friedman Cigars.  Five different cigars with Honduran & Nicaraguan tobaccos and beautiful hand rolled Cuban wrappers grown in Honduras debuted in August 2007 to rave reviews from seasoned cigar smokers across the globe.

Wine is the passion that fuels Antonio Gianola’s soul. His drive to acquire knowledge started years ago when he worked at Sierra Grill. “In the beginning, I did endless hours of grunt work in order to ingratiate myself with wine vendors and the sommelier, absorbing every ounce of knowledge made available to me,” says Antonio. He learned his lessons well, taking over Sierra’s wine program before moving on to Sommelier at Rainbow Lodge and then Da Marco Cucino E Vino. Every wine program he introduced was honored with awards, including consecutive appointments to Wine Spectator’s prestige Award of Excellence. In 2005, Antonio was named “Best Sommelier of the Year” by Houston Press.  His wine philosophy goes hand in hand with Chef Shepherd’s. For Antonio not only knows his subject, he knows the source, traveling to the vineyards, meeting with the wine makers and grape growers. Give him an opening and he will rhapsodize about the wonders of Spanish reds. Antonio is especially excited about Catalan’s wine program. “I want to embrace this opportunity to present an aggressively priced wine list to allow our customers to try new wines; the kind of wines they have previously not experienced.”   In order to accomplish this goal, Catalan’s unique wine program will offer 3-ounce Old World pours and larger 6-ounce New World pours. “Catalan’s menu will feature many little dishes, a multitude of taste sensation. It only makes sense that our wine program compliments the menu, giving our customer the option to order a different wine with each little dish.”  He learned his lessons well, taking over Sierra’s wine program before moving on to Sommelier at Rainbow Lodge and then Da Marco Cucino E Vino. Every wine program he introduced was honored with awards, including consecutive appointments to ’s prestige Award of Excellence. In 2005, Antonio was named “Best Sommelier of the Year” by His wine philosophy goes hand in hand with Chef Shepherd’s. For Antonio not only knows his subject, he knows the source, traveling to the vineyards, meeting with the wine makers and grape growers. Give him an opening and he will rhapsodize about the wonders of Spanish reds. Antonio is especially excited about Catalan’s wine program. “I want to embrace this opportunity to present an aggressively priced wine list to allow our customers to try new wines; the kind of wines they have previously not experienced.”  In order to accomplish this goal, Catalan’s unique wine program will offer 3-ounce Old World pours and larger 6-ounce New World pours. “Catalan’s menu will feature many little dishes, a multitude of taste sensation. It only makes sense that our wine program compliments the menu, giving our customer the option to order a different wine with each little dish.”

Raymond Haak started raising grapes in 1975 with just two grapevines, a gift from his wife, Gladys. His vineyard, which started as an experiment next to their house, began thriving. After 30 years of grape-growing and winemaking studies the couple establish Haak Vineyards & Winery. This Mediterranean-style winery, which has produced award winners beginning with its first released wines, now consists of over 11,000 square fee, including the 1,800-square-foot wine cellar, which houses barrels for aging and fermenting wines.

Mark Hyman’s challenge as President and C.O.O. is significant, for, despite the indisputable quality of the wines, many people outside of the boundaries of Texas remain unaware of the achievements of Texas’ premium wine industry. Still, for a professional with his skills, experience, and energy, the challenge of making a quality product accessible to Texas and the world represents just about the most enjoyable job around.  Since joining the team at Llano Estacado in 1994, sales of the winery’s premium wines have grown and the reputation of the winery has continued to soar. One important reason for this is Mark’s proselytizing. Mark’s role with Llano Estacado is to help direct all marketing strategies, work with the winery’s impressive lineup of wholesale distributors, and brokers, while supervising the winery in every aspect of its operation. Mark works closely with Winemaker Greg Bruni in assuring that Llano Estacado’s goals are achieved.  "Llano Estacado has the finest winery management team in the state, and this is largely the reason we have maintained and even extended our position as the State’s top premium winery," says Hyman. "I feel like I am at the right place at the right time for many reasons. My previous experience in sales and brand management meshes perfectly with Llano’s expansion of its markets."  Mark began his career in the wine industry with The Seagram Wine Company, successfully working his way through a variety of marketing and sales positions. He then joined Vintners International Company as its Texas State Manager of Sales. In 1989 Mark accepted the position of Area Manager for the Heublein Fine Wine Group, where he was responsible for the growth of the company’s Napa Valley brands for Texas and surrounding states. Mark joined Llano in 1994 as the Vice President Sales & Marketing, was appointed Executive Vice President in August 2000, and president/C.O.O. in January 2001.  Mark believes his future at Llano Estacado is one that will see the winery expand production and sales, and continue its mission to promote the wines of Texas inside and outside the state. Mark’s role in these developments will be critical. His position at Llano Estacado and his knowledge and experience make him a key figure in the Texas wine industry. He carries out that role regularly at various industry meetings and events where he proudly represents the State’s largest premium winery. Yet, he still sees his most important role as his relationship with customers.  "I’m continuously pulled in many directions. It is critical to know what is going on in the ever-changing marketplace," insists Mark.  With a long string of awards and growing critical recognition, Mark Hyman is playing a key role in making Llano Estacado turn heads from coast to coast.

Martin Korson is a graduate of New York’s Culinary Institute of America in Hyde Park. The recipient of a Wine Spectator scholarship, Korson predictably went on to graduate first in his class, receiving top honors for his successful studies in the food service and hospitality industry.  With such an auspicious beginning, it’s no wonder Korson’s career has flourished.  As beer and wine manager for the European fresh food store Central Market (centralmarket.com), a division of HEB and the largest privately held grocery in the U.S., he’s earned the title “Resident Wino” at the shop. Responsible for the almost 4,000 wines that adorn Central Market’s shelves, Korson routinely travels from the California countryside to the hills and vineyards of more than 20 countries, including France and Italy, in search of incredible wines at outrageous values. He’s also responsible for the 360 beer varieties the store carries, from American microbrews to hard-to-find imports. The facility also houses a cooking school where Korson is the primary wine and beer instructor for training new associates and also teaches student-customers how to become wine aficionados.  Before Central Market Martin was the first Wine Director or “Wine Guy” for Brennan’s of Houston restaurant.  While running that wine program of over 400 wines with an 8,000 bottle wine collection me one numerous awards for the wine program in cluding Food and Wine Magazine’s “Best Place to Take a Wine Snob”  Korson is one of only a few advanced certificated sommeliers in Texas and a member of the Court of Master Sommeliers. Originally established in the UK, with an American chapter formed in the U.S. in the late 1970s, the court is a prestigious group of wine experts known throughout the world for their knowledge and service of wine, spirits, and other alcoholic beverages. He’s also a member of the Society of Wine Educators, a professional organization dedicated to advancing wine education through specialized development and certification, and Slow Food, an group devoted to preserving traditional foodways and educating people about food as a center of community.

Central Market's Cooking School Director Peg Lee can hardly remember a time when she was not interested in food.  Her mother, in fact, gave her first cookbook when she was six years old.  "My mother was never interested in cooking, and I realized at an early age the difference between good and bad food," says the articulate cooking icon.  Born in Ipswich, Massachusetts to a family of Scots, Lee quickly tired of the bland, traditional fare of New England with its chowders, cod cakes and boiled dinners and set out to teach herself to cook.  With the aid of Fanny Farmer and The Tollhouse Cookbook, Lee was soon whipping up her favorite dishes.  Ever interested in the unusual and adventurous, at the tender age of 19 Lee set off for Europe on a Greek freighter with Panamanian registry.  Eventually abandoning her staid college chums to strike out on her own, Lee bicycled from Belgium to France and inadvertently found herself in the midst of the fast lane Tour de France bicycle race.  In Naples, Lee linked up with a friend she met on the boat and together they toured the Middle East, Cairo, Egypt, Istanbul, Turkey, Athens, Greece and Beirut….eating each cuisine  A consummate gourmand, Lee's husband inspired her to learn to cook all the wonderful food they encountered on their many travels.  Lee runs Houston's premiere cooking school at Central Market, booking renowned chefs, along with local favorites. According to Lee, "Food is a universal language and one of life's most affordable pleasures.  Some people come to class to learn the basics, others just to watch and enjoy.  We welcome everyone."  With her extensive knowledge of the foods and wines of the world, Lee has taught many classes.  Lee was the first in Houston to lead students in the fine art of French cuisine at the Houston Community College. The class was much more than French. They called it Gourmet Cooking with an international fare - Italian, Mexican, North African to name a few.  Lee makes sure the Central Market cooking school offers Houstonians the perfect setting in which to explore the pleasures of the table.  "When students are inspired by one class, they invariably generate enthusiasm and ideas for new ones which we try to implement."

Charlie Meeker was born and raised in Dallas, Texas, where he learned about great wine from his father.  After graduating from the University of Texas School of Law in Austin, Charlie moved to Los Angeles, and ever since, he’s been a distracted man.  Even though he and his wife Molly bought their first vineyard in Sonoma County’s Dry Creek Valley in 1977, and opened their winery in 1984, Charlie wasn’t able to be a fill time winemaker in Sonoma County until 1999.  Oh sure, he made the wine from 1984 to 1999, but he had to live in L.A. and keep his day job – first as an entertainment attorney, then as a film producer, and ultimately president of Metro-Goldwyn-Mayer in order to finance his winery habit.  That all changed in 1999 when the family moved lock, stock and barrel to Dry Creek Road, which will soon be the home of a new Meeker winery.  Charlie is now co-winemaker with Matt Blankenheim, and they specialize in big reds; including Winemaker’s Handprint Merlot, Zinfandel, Petite Sirah, Barberian, “Great Cabs” Cabernet Sauvignon and a Bordeaux blend called Four Kings.  The Meeker winery tasting room is located in the historic Bank of Geyserville building in Geyserville, California, on the western edge of Sonoma County’s Alexander Valley appellation.

Considered one of the leading wine experts in the nation and an authority worldwide, Moody’s natural talent for wine showed itself in early adulthood. Not long after, he was publishing Moody’s Wine Review in print, as well contributing to respected publications such as the International Wine Review and Revue du Vin de France. Today, Moody’s leadership qualities and charitable activities, as well as his speaking and journalistic skills have been nationally and internationally acclaimed for nearly two decades. Yet, what really sets Moody apart is his unpretentious approach to wine. “I just have an interest in wines and a passion to learn about them. It’s exciting. And the best part is sharing what I learn.”   Though reluctant to sound his own horn, Moody’s expertise has been noted by The Washington Post, The Houston Chronicle, Food and Wine and Texas Monthly. He has guided many in creating prestigious personal cellars, as well as enviable restaurant collections. Denman has been an EMCEE, co-auctioneer, panel moderator, and honored guest too many times to mention. Denman is the founder of www.denmanswineblog.com.  However, most of all, he is a man who loves and deeply appreciates wine.

For Kevin Morrisey, being steward of the land at Stags' Leap Winery is both an honor and a thrill.  His meticulous attention to detail and obsession with quality comes from a place of respect for the legacy of winemaking that stretches back to the nineteenth century.  As a result, Morrisey spends his days in the vineyard and in the cellar using his senses as his barometer for both harvest and winemaking decisions, always striving to make wines that ultimately represent the land and the special place called Stags' Leap Winery.  In many ways, stepping itno the position of winemaker at Stags' Leap Winery in 2005 has been a celebrated homecoming for Kevin.  He originally joined the historic estate as an enologist in 1998 fresh from an internship as the renowned Chateau Petrus in Bordeaux.  He was quickly promoted to assistant winemaker by winemaker Robert Brittan.  Working steadily for five harvests, Kevin put his heart and soul into learning the estagte vineyards and the Bordeaux and Rhone varietals on which Stags' Leap Winery's reputation is based.  He left in 2003 for a brief but wonderful experience at Etude wines, Returning full cirlce to Stag's Leap Winery as winemaker in 2005. In his role as winemaker at Stags' Leap Winery, Kevin recognizes that some of the best grapes in the world pass through his hands.  That knowledge together with his connection to the land allows him to let the fruit and seasons dictate the vintage, not the winemaking techniques.  Kevin's ongoing dedication to the wines of Stags' Leap Winery  through classic Bordelais winemaking techniques and his passion for Rhone varietals ensures the legacy of the vineyards and the wines into the next century. 

Dan Redman is owner of Mosaic Wine Group, a wine brokerage company representing wineries from across the globe, with a focus on producers who utilize biodynamic, organic and sustainable viticulture practices. Dan is a veteran of the wine industry, with more than 20 years of experience, from Restaurant Sommelier, to Distributor, and now with Mosaic Wine Group. His passion for wine and food lend well to his focus on education. He frequently hosts consumer wine events across the state, ranging from wine tastings and seminars to wine dinners.

Maximilian Josef Riedel, 11^th generation glassmaker, is CEO of Riedel Crystal USA.  Born in Vienna in 1977, Maximilian Riedel joined the family business at the age of 20, training in sales and administration.  He introduced Riedel into the Dubai market, and then spent two years in Paris at Riedel and its French importer, Ercuis, where he managed sales and conducted tastings.  2006 marks Riedel’s 250th anniversary and the company’s U.S. growth is robust by any standard. From 2003 to 2005 Maximilian Riedel doubled Riedel’s sales in the U.S. and Canada -- making this the company’s largest export market. Maximilian travels frequently to conduct Riedel glass tastings which illustrate that the glass is the loudspeaker of the wine—and yes, it definitely makes a difference in wine’s enjoyment.  His easy manner, quick smile and depth of knowledge has made him a popular and sought after speaker at wine festivals around the country.  In 2001 Maximilian Riedel created his first line of glassware—Riedel Restaurant, exclusively for the on-premise trade -- and in 2004 he introduced the successful, and sometimes-controversial Riedel “O.”  The “O,” a stemless glass series, is largely responsible for pushing U.S. sales in 2005 to a record $53 million.  In 2005, Maximilian introduced a pink “O” glass to benefit breast cancer awareness. This limited edition glass sold out in record time and 15% of the purchase price was donated to Living Beyond Breast Cancer.  Maximilian has designed two decanters—his first was the graceful swan neck Cornetto, which quickly became Riedel’s best selling decanter, followed by the “O” decanter, whose ergonomic design balances effortlessly in the hand and won the prestigious Good Design award presented by the Chicago Atheneaum for outstanding industrial design. His “O” Chardonnay glass was selected for the permanent collection of the Corning Glass Museum.  In 2004, Riedel  purchased F.X. Nachtmann, a fine German crystal maker, virtually unknown in the U.S.  Maximilian then launched Nachtmann’s fine crystal giftware in the U.S. market in 2005.  Maximilian Riedel was raised in Kufstein, Austria, where the family business is headquartered.  He still has a close relationship with his parents, Georg and Eva, and his older sister Laetizia, who is a lawyer in Kufstein.  In addition to his native German, Maximilian Riedel speaks English and French fluently.  An avid car enthusiast, Maximilian likes nothing better than motoring through the vineyards in a vintage car with friends (and a mechanic in tow) or orchestrating a themed dinner with every detail polished to a fine lustre.  His less exotic pursuits include skiing, collecting art and rare watches and of course, tasting wine.

Guy is the only Masters Sommelier in Texas and one of only 125 in the world. He is also a Certified Wine Educator (CWE), and on the Board of Directors of the Society of Wine Educators, and founding member and Board of Directors of the Texas Sommelier Association. He has been recently recognized as a Houston Icon for his contribution to the Wine and Food Industry of Texas. He is the Corporate Director of Beverage Education for 12 states with Glazer’s Family of Companies.  Guy has been the guest featured wine expert on the PBS cooking series  Cucina Amore with Damian Mandola and Johnny Carrabba, founders of the Carrabba’s Restaurant Chain.  Guy is a member of the Texas Wine and Grape Growers Association and owner of Stout Vineyards in the Texas Hill Country AVA, growing Syrah grapes and selling to local wineries.  He is also a graduate of the Wine and Spirits Management Institute at the University of Houston Hilton School for Hotel and Restaurant Management, where he is a guest lecturer.  Guy is a member of the Houston Food and Beverage Managers Association, and an active spokesman for the adult beverage industry.

Randa Warren was tired of going to restaurants and relying on other people to tell her what wines to order.   "They usually recommended an expensive cabernet sauvignon that was too tannic and not a friendly choice for me," she said. "I decided I needed to learn how to navigate the wine list myself."   That was almost a decade ago, and Warren did not know then what a lifechanging and sometimes tortuous road she had mapped out for herself.  It also was a road that propelled her to the top tier of the wine world. She has been awarded the title of MAster Sommelier from the Court of Master Sommeliers following examinations at the Mandarin Oriental Hotel in San Francisco.   That put Warren in some rarified air. She is one of only 87 master sommeliers in North America, of which 14 are women.   Her journey started with a home-study course from the International Wine Center in New York. As she advanced through upper levels of the two-year program, she had to travel to New York to take exams.   She combined one of those trips with a train ride to the Culinary Institute of America in Hyde Park, N.Y., where she passed the exam to become a sommelier. Sommelier (pronounced sum-el-YAY) is the French term for a steward or server of wine, and has become generally accepted as someone who is a wine expert.  "I was so excited when I left that course," she said. "It took me to a different level."   That led to another two years of study to become an advanced sommelier. Exams are given once a year, and participants have to pass three areas -- theory, blind tasting and practical service. Warren accomplished that at Aureole restaurant in Las Vegas.  She took a year off from intense study, then received an invitation from the Court of Master Sommeliers to test for master sommelier certification.  Participants must pass testing in theory, blind tasting and practical service at exams given once a year. They have to pass each area only once, but if all areas aren't passed in a three-year period, the participant must start all over again.  In her first three years, she passed theory and blind tasting but couldn't get past practical service.  "Blind tasting is usually the most difficult part for most people, but mine was restaurant service," Warren said. "I was a bumbling idiot in the dining room.  "I was devastated at the time. The hardest part was coming home to Tulsa and having to tell people I didn't make it."  Warren easily could have quit at this point, but she decided to give it another go. On her second try, she passed theory and blind tasting the first year, again leaving restaurant service as the pesky road block. "When you are serving tables of professionals in a live setting, it's difficult to keep from shaking and making mistakes," she said. "And they make it a challenge. One table might have obstinate diners who are difficult to handle, another requesting some obscure champagnes or one asking for tricky food-and-wine pairings." This time Warren hit the road to volunteer her wine-service skills at some of the top restaurants in the country, among them No. VI Chop House in Detroit, Redd in Napa Valley, the Yellowstone Club in Montana and the   Breakers Palm Beach Hotel in Florida. At home, she worked gratis many nights at the Polo Grill. "I asked for the people at these places to critique me, and believe me they did," Warren said. The effort paid off when she finally passed the final part of her exam last month. "  During the past decade, Warren also earned a Diploma Wine and Spirits from England and became a certified wine educator through the Society of Wine Educators. She plans to continue writing a monthly wine column for Tulsa People magazine and conduct classes and seminars in the Tulsa area. "Otherwise, I'm not sure what I will do," she said. "After years of being surrounded by millions of wine books, dozens of open wine bottles around the house and stacks of notecards I studied on walks through the neighborhood, I'm having a little withdrawal. But I know I will never quit learning, and exciting new things are happening in the wine world all the time."