The Staff

My Bin 201 adventure began in late Spring of 2012. Numerous years in fine dining table service and bartending sparked my passion for wine. Working at Bin has just fanned this flame. It is not often that one finds a profession that excites, challanges, and teaches them daily. This is my life at Bin 201. =)

First Wine Crush: Barbaresco - fell in love immediately, and have not turned back since!!!

I started at the Bin part-time in the summer of 2013 and I very quickly fell in love with the place. Although I had no previous wine background, I've had an incredible time learning about wine, beer and bourbon. Every bottle that comes into the shop tells a story, and the enjoyment of learning these stories, then passing them along to others, is one of my favorite things about working at 201. Each day I learn something new...a new grape, a new region, or that Cabernet Franc is known as "the grape that got around" (it fathered Cab Sauv, Merlot, and Carmenere, among others.)

What I have learned I love since working at the Bin: Tawny Port paired with Bleu Cheese, aged white wines and mostly anything from Italy.

I started working at the Bin in 2013 with no prior experience in wine but with interest in fermentation as a homebrewer and meadmaker. My graduate degree is in music history, and I've done a bit of college teaching, so I've particularly enjoyed teaching Binology classes. When not reading about wine, I can be found playing chess with our five-year-old twins, cooking, and providing a warm lap for our three cats.

Favorite wine and music pairing at the moment: Grüner Veltliner with the coldly luminous Breton harp of Kristen Noguès.

For as long as I can remember, I have always been in love with food. There's something so beautiful about coming together to enjoy a meal . I started cooking as a child and loved it so much, I decided I NEEDED to go to culinary school. That is where the passion I had for eating collided with my (new) love of tasting (and drinking) wine. Much like food, wine is an outlet that showcases a unique place and time in the world while also being a stage to display one's creativity. After college, I moved to New York City to work in restaurants which exposed me to a bounty of different wines and cuisines. I started at the Bin in August 2016 and I love that my job continuously exposes me to new wines, spirits and beers. There's nothing I love more than to find that perfect pairing for our customers and extend my love of wining and dining to their table at home.

Favorite wine while cooking? Anything with BUBBLES!