Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal, Liquor.com, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.

Finger Lakes Distilling: White Pike Whiskey

The mash bill of this young whiskey (its aging is all of 18 minutes) combines local corn, spelt, and malted wheat, and it’s meant to be a receptacle of a spirit – for whiskey lovers who don’t dig vodka, it’s the equivalent of a base-spirit blank canvas. It’s soft, fruity, and creamy in your mouth, with just a little bit of sweetness that lingers subtly on your tongue from the corn.

Q&A with Eataly Wine Director, Dan Amatuzzi

His parents might have had a string of heart palpitations when Dan Amatuzzi graduated with a shiny degree in Economics from Villa Nova and told them he wanted to sniff corks for a living, but after he made the list of Forbe’s 30 Under 30 to watch in 2012, they realized their son with the big grin and shock of premature grays had found his passion. Now the 29-year-old is Joe Bastianich’s right-hand wine man, handling the not-so-small job of Wine Director for the entire of Eataly.

Save Saint Jimmy!

If you don’t know Jimmy Carbone, you should. Not only does his charming, other-worldly, subterranean spot on east 7th Street, Jimmy’s No. 43, have one of the best local and international craft beer selections in the whole darned city (not to mention the pubby, disarmingly delicious snacks and bigger-bites menu), but Carbone has become a bit of a saint on the slow-food scene. But today, big giver Saint Jimmy needs a little help coming his way for a change.

On the Line at Esca

David Pasternack, who since 2000 has been executive chef and co-owner of one of New York’s most celebrated seafood institutions, is not the kind of cook who is tempted by celebrity or stage lights, unless they’re to help him find the right lure in a tackle box in the dark of the early morning sea.