Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, Food & Wine, and many other publications. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers (with Rajat Parr), won a James Beard award in 2011. Two in the Kitchen, with his wife Christie Dufault, was published in 2012. Franklin Barbecue (with Aaron Franklin), released in 2015, was a New York Times bestseller. His new book, Knife (with chef John Tesar) came out on May 1st . He lives in San Francisco.