Served Up

Kapri Robinson joins for a conversation about building community, creating opportunities, and using hospitality as a force for connection. From founding Chocolate City's Best to appearing on Netflix's "Drink Masters", Kapri shares how she has carved out her own path while staying deeply rooted in Washington DC's culture and spirit. It's an honest , inspiring discussion about entrepreneurship, representation, and the people who make the beverage industry so special

Gina Hoover, a beverage director and hospitality professional in Chicago and New Orleans, shares a perspective many of us need to hear: sometimes the space between careers is not a setback, but a gift. She reflects on how periods of uncertainty can provide clarity, create room for growth, and offer the rare opportunity to reconnect with what truly matters. Gina reminds us that the in-between times can be some of the most meaningful chapters of a career journey

Chef Imani Jackson shares her journey as a black and Jewish chef and how those identities have influenced her perspective on food, culture, and community. She discusses the inspiration behind "Blewish" cuisine where history, heritage, and creativity come together to create meaningful dining experiences. It's an honest conversation about representation, resilience, and the power of food to tell stories and bring communities together

Liz Lease-McCaffrey, Chief Revenue & Marketing Officer for Domaine Serene Vineyards & Winery, shares the story behind Domaine Serene: one of Oregon's most acclaimed wineries and the family values that continue to shape its success. From building a world class wine brand to navigating leadership, innovation, and legacy, Liz offers an honest look at what it takes to grow while staying true to your roots. It's a conversation about passion, perseverance, and the people behind the bottle

Matteo Bolla, Business Development Manager for Valdo Wines & C. Mondavi & Family, gives us an overview of his background story and that of the Bolla family, creators of the famous Soave Bolla wine in the 19th century and the creation of Valdo in the Prosecco region in the early 20th century. We learn the differences between Prosecco DOC and Prosecco Superiore DOCG, the grape varieties, and production techniques. Valdo is celebrating of the 100th anniversary of the founding of the winery in 1926