If you’ve ever met a Scot, you will know that your previous understanding of characteristics like tenacity and resilience is wrong. A Scot redefines these traits in a way that no person of another heritage does, even the Irish. If you have a Scot in your life, or are Scottish, you know what I mean.
A living, breathing example of this is the General Manager and Chief Problem Solver, John Hardesty. Hardesty has been involved with the One True Vine team since the beginning. He is known for being a hard ass, whip smart, ready to get in and work hard and for his unwavering ability to use the word no. No question, they broke the mold on his large, bald head.
What is the best thing about being the General Manager for One True Vine?
It’s pretty much the coolest job there is; we make wine and cook, and run around the planet doing it…I often feel like someone is going to figure that I am getting paid to do what I love. I know that’s the rhetoric that we all hear as young adults, but I feel like very few people actually love what they do.
Do you have a favorite recipe in this volume?
I can always tell my favorites by how my mouth waters as soon as I see the photo. In this issue, the Lobster Pasta does that, it also makes me think of being near the sea, which is always a good thing. That all said, when I look at the Tortilla de Campesino and the Happy Hour Bocadillos, I think they might be the best two hangover cures on the planet…
What is your favorite pastime?
Doing fun things on two wheels, or three, and sometimes four; generally dirt is involved as well as generous application of throttle.
Tell us one thing people would never guess about you.
I sang Tenor in choir until 9th grade.
If you could have one super power, what would it be?
If you were going to be stranded on a desert island and could eat only three meals until you the day you die, what would they be?
1) Cacio de Pepe (see OTV Journal 001)
2) Grilled Cheese with Bacon and Tomato
3) Jan Birnbaum’s Warm Frisee Salad with Calamari, White Beans and Roasted Tomatoes
This would also require an endless supply of cold Riesling from the Mosel.
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