“Liquid to lips. Bites to bliss.” : How Halifax Progress Club & Avondale Sky and The Power of Food and Wine in Community Building
Failed to add items
Sorry, we are unable to add the item because your shopping cart is already at capacity.
Add to basket failed.
Please try again later
Add to wishlist failed.
Please try again later
Remove from wishlist failed.
Please try again later
Adding to library failed
Please try again
Follow podcast failed
Unfollow podcast failed
“Liquid to lips. Bites to bliss.” : How Halifax Progress Club & Avondale Sky and The Power of Food and Wine in Community Building
-
Narrated by:
-
By:
About this listen
In this episode of the Backstage Kitchen, Chef Richard Julien speaks with Carl Coutinho, the president of Avondale Sky Winery, and Shawn from the Halifax Progress Club. They discuss the importance of community in the food and wine industry, the evolution of the Crave event, and the dynamics of running a family business. Carl shares insights into the challenges of the wine industry, the significance of customer engagement, and how success is defined beyond just financial metrics. The conversation highlights the personal growth that comes from entrepreneurship and the joy of creating memorable experiences for customers.
No reviews yet