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Lick the Plate Radio on M-F at 4 and 7pm
102.1 FM and Weekly in the Coast News

Listen in just after 4pm and 7pm on KPRi or stream it at kprifm.com.

David BoylanThis Week on Lick the Plate -
Sommelier Charlie Plummer from the San Diego International Wine Show happening April 26th & 27th

CHARLIE PLUMMER
Locavore, Gastronome and Wine Educator

Humble beginnings in restaurants allowed Charlie to gradually develop an affinity for food and wine. International travel has helped him see the big picture while appreciating the subtleties of many rich cultural lifestyles and the regional diversity of their cuisines. It wasn’t until Charlie had his “wine epiphany” that he developed a true passion and desire to learn all that he could about wine and the art of quality food & wine pairing.

Direct contact with winemakers and with vineyard managers continues to help Charlie’s wine & viticulture knowledge grow exponentially. His path started at Sebastiani Winery, Geyser Peak Winery, Wild Horse Winery, Robert Mondavi, Hess Family Collection and Jackson Family Wines. A short 3 year stint with Kona Brewing Co helped him understand the craft-beer process, and involvement with Community Supported Agricultural farms helped him identify and become more aware of his immediate land surroundings and environmental efforts.

Charlie holds the designation of Certified Sommelier through the Court of Master Sommeliers and is currently pursuing his Advanced Sommelier Certification. He is also a Certified Specialist of Wine and pursuing his Certified Wine Educator designation through the Society of Wine Educators. Charlie is an active member of The Guild of Sommeliers, sits on the Program Advisory Committee for the Art Institute Culinary Department in Orange County, and has consulted for several restaurant wine programs, been quoted in magazine articles & wine blogs, and consults on regional wine event projects.

You may see Charlie around San Diego County trying to perpetuate a quality lifestyle for all through intelligent and sustainable efforts, or mentoring and educating those willing to learn about diverse foods & wine.

Charlie is currently the CA & NV Regional Manager for Jackson Family Estates. Jackson Family Wine Estates are Certified CA Sustainable Winegrowers (CCSW), all vineyards are 100% Certified Sustainable in Practice (SIP) in 2011 and all wines are 100% Jackson Estate Grown from 2010.

The San Diego International Wine Show
Experience International wines from some of the most unique wineries in the world April 26 and 27, 2014 from 1p.m. to 5 p.m. at the beautiful Paddock at the Del Mar Fairgrounds.

Stroll through the Paddock while taking in the gorgeous Del Mar views. Choose tastes of red and white wines from hundreds of local and International wineries including featured vintages from Spain, France, South America, and Baja. Meet highly acclaimed experts to learn about wine paring, wine making, and much more. Wine, music, expert information… all in one location for two days only. Get your tickets now to the San Diego International Wine Show


Lick the Plate Radio on M-F at 7pm 102.1 FM and weekly in the Coast News Lick the Plate, the popular Coast News restaurant and food column written by David Boylan made its radio debut on KPRi, 102.1 San Diego on February 27. The show features conversations with different area chefs or proprietors every week and cover a wide range of topics including lifestyle outside of the kitchen, tastes in music, and where the chefs and proprietors eat and drink when they are not working, along with their background and insights into their current establishment.

The format for this show is new and unique to San Diego,” said KPRi Program Director Haley Jones. She added, “With the growing interest in food, along with the rise of chefs and owners as personalities and celebrities, people want to know more about them, and what influences their kitchens and what shapes their menus.”

Lick the Plate columnist and radio show host David Boylan added, “Lick the Plate has always been about storytelling and radio is a perfect medium for us to get these stories out to a large audience. Chefs and restaurateurs have always had big personalities and are full of good stories. Lick the Plate radio will tell those stories and will be produced in a manner that will be appealing to the KPRi audience and include plenty of music in the mix. We will also be exploring farmers markets and other unique stories like the emerging food swap movement.”