Glass Notes: thoughts, notes, and education on hospitality
Kriis Alyse WilsonA personal collection of thoughts, notes, and lessons from my journey in wine and hospitality.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 8 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||
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kriisalyse.substack.comLatest Issues
Falling Back in Love With Yourself
Some collaborations take a little longer to come together.
My collaboration with Shanita Miller of Black Girls Guide Atlanta was one of those.
Shanita and I had been trying to find the right opportunity to create something together. So wh...
The Champagne Chapters
Seeing as we’re so close to our 3rd annual Holiday Champagne and Caviar dinner, I felt that temporarily skipping the recaps for dinner 2&3, and jumping right into dinners 4, 5, and 7 (all of which highlight, you guessed it), was prudent....
The Table I Imagined
There was a time when E.K.Collabs.x existed only as an idea in my head.
I had spent years working in hospitality, and Epulae Kitchen had initially been built around private chef services. But I wanted to create something that felt bigger t...
The Perception of Value: A Black Voice in Fine Dining
I’ve been in the food and beverage industry since I was nineteen. Most of my adult life has been spent in restaurants, kitchens, wine cellars, and dining rooms; learning, hustling, and mastering the craft. Fourteen years later, I can confid...
Tariffs, Trade Wars & Your Wine Glass: Why That Bottle Might Cost More Soon
Let’s talk about wine. Not tasting notes or pairings, but something a little less romantic and a lot more real:
Tariffs.
Yes, I said it.
Before you roll your eyes or check out, stay with me. Because what’s happening right now in the worl...
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Authors
The writers behind this newsletter.
Hospitality professional and wine educator who wants to give people an approachable take on wine. CEO at The Collective Unlimited | Epulae Kitchen | SerVin Hospitality
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