Create a flawless dining experience with the hand-selected wines from FOOD & WINE Executive Wine Editor Ray Isle or enjoy a signature, hand-crafted cocktail from one of the nation’s top mixologists, Jim Meehan, FOOD & WINE Contributing Editor and Deputy Editor FOOD & WINE Cocktails.
|As executive wine editor of FOOD & WINE, Ray Isle oversees the magazine's wine department, writes a monthly column, Tasting Room, and directs all spirits coverage. Isle's acclaimed articles have claimed the attention of a wide range of publications including Wine & Spirits, The Washington Post, Martha Stewart Living and Gastronomica. He has been nominated for a James Beard Award, the highest honor for food and beverage professionals in the U.S.
Isle regularly conducts wine tasting seminars at epicurean events throughout the country and abroad. He regularly appears as a wine and spirits expert on national television, including NBS's Today, CBS This Morning and CNBC.
Jim Meehan began his celebrated career in 1995 while attending the University of Wisconsin, where he worked his way through school as a bartender. While tending bar at The Pegu Club and Gramercy Tavern, Meehan was recognized with a rising star award by StarChefs.com. Meehan partnered with Crif Dogs owner Brian Shebario in 2007 to create a hidden cocktail lounge attached to the legendary East Village hot dog stand. The bar has been the recipient of numerous accolades including a Spirited Award for World's Best Cocktail Bar in 2009 and the first ever Outstanding Bar Program award from the James Beard Foundation in 2012.
Additionally, Meehan is a FOOD & WINE contributing editor and deputy editor of the annual FOOD & WINE Cocktails. His cocktails have been featured in magazines, newspapers, television and the radio as well as throughout the iPad app, "Speakeasy Cocktails: Learn from the Modern Mixologists.