Latest news with #ProjectZin
NBC Sports
3 days ago
- Automotive
- NBC Sports
What drivers said after Sonoma NASCAR Cup race won by Shane van Gisbergen
Here is what drivers had to say after Sunday's Cup race at Sonoma Raceway: Shane van Gisbergen — Winner: 'This is amazing. This is why we go racing. I had a great time. It's awesome to have Red Bull on the car this weekend. Trackhouse Racing gave me a great Chevrolet again. What a great couple of weeks! Just to execute, make no mistakes, have great pit stops, great strategy and be able to hold them off there at the end – it's incredible. Chase (Briscoe) was driving really well. We had a lot of fun there. … On the last restart, I thought he (Briscoe) jumped a little bit. I was just trying to do what I could to get in position in Turn 2. That last one, I had to give him a bit of rub, but that was it. I'm just over the moon.' Dustin Long, Chase Briscoe — Finished 2nd: 'I don't know if I really saw everything (Shane van Gisbergen) had, truthfully. I felt like every time I would get close; he would just start driving back away. We were definitely the second-best car. I don't really know what more I need – maybe a little bit a grip, but even if I had a little more grip, I don't know if I'm going to be able to gain the speed that he had. But overall, great day for the Bass Pro Shops Toyota. This is by far my worst race track, so to run second to him, it definitely means a lot, so proud of the day.' Chase Elliott — Finished 3rd: 'I'm not sure if there was dirt across the track or what, but it happened a couple of times throughout the day. I was obviously pushing really hard. I just got sliding and ran out of road, but I don't know that it would have been enough anyways, to be honest. I wasn't near as good that run than the run before. I'm not really sure why that was, but the call by Alan (Gustafson, crew chief) was great. It was nice to be on offense and give ourselves a shot. I wish I could have made it happen there. I was trying, but I just couldn't get going like we needed to there at the end. We had a really fast No. 9 NAPA Chevrolet all day. I thought we were really solid. We probably needed a little bit more to get Shane (Van Gisbergen) and Chase (Briscoe).' Michael McDowell — Finished 4th: 'We needed a little bit more pace out of our No. 71 Gainbridge Chevrolet. We had Project Zin on the car today, which was really cool. Qualifying really hurt us. I think we had decent pace, but we weren't fast enough to get around the good cars. We got off strategy there, and that didn't work. Thankfully, we caught a caution and we were able to tires on our Chevrolet and fight our way back. We salvaged a top-five day, but that's not what we need. We all know what we need to do, and we just weren't quite good enough to do it today. But this is part of the process. You have good weeks and bad weeks. Last weekend (at Chicago), we had a car that could win. Today, we were a little off. We'll keep building on it.' Christopher Bell — Finished 5th: 'We worked really good there as Toyota teammates and (Tyler Reddick) was just talking there about that last lap. I don't know what else he does, or I do – we are racing for a top-five, a position there, and I took the lane, and he chose not to ship me. I appreciated that. Tires versus no tires, offense versus defense there at the end of the last lap. Tough to race respectful whenever you are out like that, and I get it.' Tyler Reddick — Finished 6th: 'Today was a bit of a struggle honestly for the Chumba Casino Toyota. We just kind of went backwards – we slid back throughout the whole day and didn't really get stage points. We just kept fighting all day long. We put tires on there and was able to get through the chaos. We had a shot at fifth, just didn't want to use Christopher (Bell) up on that last corner, so we settled for sixth.' Ty Gibbs — Finished 7th: 'Overall, we had an okay day. Our SAIA No. 54 Camry – we needed to make some adjustments, and I need to do a better job. We had an okay day.' Kyle Busch — Finished 10th: 'We had to come from behind all day with our zone Chevrolet. On the initial start, our car had no drive or rear lateral any direction. After falling to the back, Randall (Burnett) and the guys made the call for major chassis adjustments to get the rears working. Those adjustments definitely helped, just wished I could have had that same adjustment again without giving up the track position. We kept working on the balance and in Stage 3, the car was the best it had been. It was simply avoiding wrecks at the end. Proud of the No. 8 team for pushing through and getting a top-10 finish.' Ty Dillon — Finished 17th: 'It was a rough couple of laps there. Alex (Bowman) and I race really clean. I told him – man, if it wasn't for the million dollars, I probably wouldn't have done that, but I had to. It's been an incredible run for this No. 10 Kaulig Racing Chevrolet team. We've worked so hard for this opportunity. I can't thank Matt Kaulig, Chris Rice, Ty Norris and Kaulig Racing for giving me the opportunity to shine again. I've worked so hard to get here and I'm just grateful. All of our partners that are on board, this has just been so much fun. We're going to give it all we've got at Dover; put pressure on the guys. I think you've seen through this that our team doesn't quit. I saw the No. 48 there at the end, and I knew it was our opportunity to race hard and go get him. Just proud of this team's effort.' Austin Dillon Finished 21st: 'It was a hard battle for the No. 3 Bass Pro Shops / Winchester Chevrolet team. We didn't really have a lot of speed this weekend, but we did make it better. We made some adjustments mid-race, and then those cautions came out. I had to go through the grass and lost around 15 spots. We got a couple back there at the end, but it's not what we wanted. We'll keep digging. We've had some good Chevrolet's the last couple of weekends. Unfortunately, this week, we weren't as good as we've been, but we'll get better.'
Forbes
25-06-2025
- Business
- Forbes
How Kindness United Bricoleur Vineyards And 3-Star SingleThread
In center, Sarah Hanson Citron, COO of Bricoleur Vineyards featured with Executive Chef Todd Knoll and Senior Sous Chef Rebecca Robinson Bricoleur It is the goal of many wineries to have their wine selected to be on a 3-star Michelin restaurant list, but very rarely achieved. With only 150 Michelin 3-star restaurants in the U.S. and over 11,000 wineries, this is a very challenging feat. Plus when coupled with the many imported wines featured on restaurant wine lists, the chances of achieving this are even more daunting. But sometimes, a simple act of kindness can change everything, and that is what happened when Bricoleur Vineyards in Sonoma County, California, offered their winery as the venue for the annual Project Zin charity fundraiser to support Down syndrome organizations. 'We believe in supporting local charities and our community, and that is why we donated our winery space for Project Zin since 2021,' said Sarah Hanson Citron, COO of Bricoleur, when I met her for a recent dinner at SingleThread, paired with Bricoleur wines. She was accompanied by Bricoleur's Associate Winemaker, Tom Pierson. 'It's a fundraiser that was co-founded by Chef Charlie Palmer and winemaker Clay Mauritson. Clay's son, Brady was born with Down syndrome, and so they started this event to bring together Sonoma County restaurants, top zinfandel producers, and consumers for a celebration of wine, food, and to raise funds for the Down syndrome Connection of the Bay Area,' continued Sarah. But it was not just the act of donating their spacious winery grounds to 20 other wineries, 20 restaurants, and hundreds of consumers that spawned the collaboration with SingleThread, but another small act of kindness. 'It was a very hot day,' Sarah recalled, 'and so our team started offering the chefs a small glass of our chilled Rosé, Sauvignon Blanc and our Viognier wine, to cool off. Chef Kyle from SingleThread really enjoyed our Viognier, and that sparked a conversation about adding our Viognier to the wine list.' Fortunately for Sarah and Bricoleur, SingleThread Restaurant, owned and operated by Chef Kyle and Katina Connaughton, believes in working closely with local businesses in collaborative relationships. So together the two businesses decided to collaborate on the viognier wine and created a special label that includes the name of both Bricoleur and SingleThread. The wine is now available at SingleThread Restaurant by the bottle, as a glass pour, on the tasting menu, and as a complimentary amenity in SingleThread Inn guest rooms. 'We enjoy working with local producers as much as possible,' said Chef Kyle, when he stopped by our table to say hello and gather our feedback on the Bricoleur Viognier and SingleThread course pairing. The tasting menu, which is updated seasonally, includes 9-courses, along with several wine pairing options. The Collaborative SingleThread x Bricoleur Viognier 2023 Kirk Ranch wine was paired with the fifth course, entitled Black Cod Furkkura-San. 'This dish, in particular, incorporates fresh local vegetables with black cod, steamed in a clay pot. It is an excellent pairing with the Bricoleur Viognier and I also like the visual appeal of the food with the wine,' stated Chef Kyle. He was correct about the visual appeal because the dish was presented at the table in a Moroccan tagine, and when the lid was lifted by the server, the fish and vegetables were arranged in a kaleidoscope of colors. These were then arranged beautifully on individual plates with the creamy cod and sauce forming a white pool on the plate surrounded by green and yellow vegetables with pink edible flowers (see photo below). Collaborative SingleThread x Bricoleur Viognier paired with Black Cod Furkkura-San at SingleThread Restaurant Thach I paid for my dinner at SingleThread during this interview. Each course was served with a different Bricoleur wine sample, which was donated by the winery. Sommelier Chris McFall also joined us to discuss the pairing. 'I really like this pairing of the fifth course with the cod in the Moroccan tagine and the freshness of the viognier. It is springtime and summer coming together with a great linearity plus texture,' he said. The wine did taste like summertime with notes of white peach and honeysuckle but fermented in a fresh style with crisp acidity and pleasing texture on the palate. The fruity notes were a perfect foil for the fresh, crunchy vegetables and savory cod, with the wine's texture and acidity providing a refreshing finish to each bite. Together the food and wine elevated one another. When asked how long the collaborative viognier would stay on the menu, Chris McFall responded, 'The viognier will stay on the menu as long as we have it available. We always like to save a few bottles of our collaborations for our collection. It's such a wonderful expression, and will be available in some capacity year-round.' He added that in making decisions on which wines they select for their menu they generally look for local producers that are vying to make the best expression of a varietal or style from Sonoma County. 'Whenever and wherever we can, we try to shine the light towards our incredible farmers in any capacity throughout Sonoma County. For these collaboration viticulture ventures, we aim to illuminate the bounty of talented thoughtful vignerons , in a way that can be impactful and positive for all parties involved,' Chris concluded. Chef Kyle Connaughton and Chris McFall of SingleThread Restaurant in Headlsburg, CA Bricoleur Bricoleur's Philosophy About Creativity, Wine, and Food The term, ' bricoleur ,' borrowed from the French language, means 'an improvisational approach to cobble things together.' Sarah Citron explained that she and her father selected the name for the winery because that is their philosophy. ''We do really plan things out, despite the definition of Bricoleur, but we creatively adapt to what life throws at us,' said Sarah. That is how, when they launched the winery in early 2020, they adapted by offering hot food options in an outdoor setting along with their wine tastings. This allowed them to keep the business open during Covid. 'As essential workers, we all worked together during Covid in our pod, and were able to keep all of the staff employed,' she reported. Fortunately, they had originally applied for a permit to serve food at the winery, because wine/food pairing was always part of their philosophy. Today visitors can choose from five different wine tasting and culinary experiences, ranging from classical food/wine pairings to picnics and blending seminars. A Family Enjoying a Food and Wine Pairing Experience at Bricoleur Vineyard in Sonoma County Bricoleur Bricoleur has its own culinary garden, as well as three estate vineyards, totaling around 80 acres of grapevines. The estate vineyards are Kick Ranch, Demostene, and Bricoleur Vineyards, which are all certified sustainable. 'In addition to Tom Pierson as our Associate Winemaker, we also have Bob Cabral and Cary Gott as Co-Head Winemakers, plus Executive Chef Todd Knoll and Rebecca Robinson as Senior Sous Chef," Sarah explained. She also has hired Chefs Charlie Palmer and Thomas Bellec as culinary advisors. Altogether Bricoleur produces around 10,000 cases of twelve different types of wines, ranging from Sauvignon Blanc and Chardonnay to Grenache, Cabernet Sauvignon, and more. They also craft several sparkling wines and roses. Prices range from $36 to $350. Partial Portfolio of Bricoleur Vineyard Wines Bricoleur There is a very active wine club with visitors enjoying relaxing with family and pets on the extensive grounds just outside of Windsor, California. 'We are a family-oriented winery, and we welcome everyone,' stated Sarah. As a cancer survivor and the mother of a young child, Sarah Hanson Citron focuses on family, community, and living each day to the fullest. 'My great grandfather was Pietro Carlo Rossi, the winemaker at Sonoma County's historic Italian Swiss Colony winery, so I guess the love for wine and community runs deep in my soul.' Last year, Sarah established a 'Sip With Purpose' campaign that supports cancer research. For each bottle of Bricoleur Vineyards' Isla Rose Brut Rosé (which is named after her daughter, Isla Rose Citron) sold, Bricoleur donates $5 to organizations like the American Cancer Society, V Foundation, or Cycle for Survival. To date, they have raised $102,000. Sarah Hanson Citron, COO of Bricoleur Vineyards, with her Daughter and a Bottle of Isla Rose Brut Rosé Bricoleru
