Matt Cross Tap Takeover Episode
Six years ago, I met a chef who told me about how he foraged for acorns to make bread, pancakes, and even distilled spirits. He completely captured my interest from the first conversation, and I followed up to do a story on him for Life & Thyme Magazine. In the process, I learned so, so much more about Chef Eric Olson, and I got the impression his repository of stories was bottomless. Today, he owns Central Coast Distillery, where he makes a line of single-batch spirits aptly named “Forager.” This includes award-winning agave spirits, rum, gin and more. Matt Cross wanted to meet Eric because he sounded fascinating — and he did not disappoint. Listen to stories about working in hotels during the 1992 LA riots, marrying the HR Manager, and hanging up on someone who was trying to give him a double gold medal for his Forager Rum.
Central Coast Distillery / @foragerspirits
20th Season Best Of: Media
20th Season Best Of: Gear
20th Season Best Of: Winemakers
20th Season Best Of: Miscellaneous
20th Season Best Of: Spirits
20th Season Best Of: Specialty
20th Season Best Of: Brewers
20th Season Best Of: Farmers, Ranchers, Fishers
20th Season Best Of: Chefs and Restaurants
Bonus Conversation: Why Are So Many Restaurants Closing?
Tuscan Mustang: Cal Poly student Mary Carli pursues her education “half a world away”
Sidecar Cocktail Company: Slinging poison, serving dumplings, and smooth jazz
LEGENDS: Sommelier-turned-farmer Rajat Parr
LEGENDS: Cult brewers Vinnie and Natalie Cilurzo, Russian River Brewing
LEGENDS: Chuck Hiigel, czar of Central Coast beer
LEGENDS: Taco Works brand tortilla chips with CEO Robbie Bayly
LEGENDS: Cattaneo Brothers jerky with CEO Katelyn Kaney
LEGENDS: Brown Butter Cookie Company with Traci Hozie Alderson
LEGENDS: Steak and Champagne Cake at The Madonna Inn with Amanda Rich
LEGENDS: Santa Maria Style BBQ at Far Western Tavern and Susie Q Brand with Susie Righetti
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