A vertical of Lebanese wine, Chateau Musar, led to Jodi’s desire to become a Sommelier. “The wine was unique and compelling, and I wanted to know why. I started studying that night.” She was a Sommelier at Sean Brock’s flagship restaurant, McCrady’s, in Charleston, South Carolina for five years. “Chef’s dishes are innovative and constantly changing. It made for a dynamic training ground in terms of pairing; it became instinctual.” Jodi moved to New England in 2017 to work with another James Beard award-winning chef, Frank McClelland, at L’Espalier. Currently Jodi is consulting, traveling, attending wine events, tasting, and studying. She is a Certified Sommelier through the Court of Master Sommeliers. This is Jodi’s second year on the Sommelier team at NWFF and she is glad to be back!