by Jake Lorenzo
Sep 2007 Issue of Wine Business Monthly
Jake Lorenzo moved into the kitchen to start a pot of coffee. I worked quietly, not wanting to wake Chuy. It had been a long night, and the intrepid Burrito Palace chef had opted for a night on our couch rather than a cab ride home. As the coffee percolated and the smell of roasted beans wafted through the house, I saw that Chuy was already awake. "Jake," called Chuy, "I've been laying here checking out this Afghan carpet on your floor. It's g...
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