Beef, Butchery, and Non-Classic Pairings with Kevin Smith and Nelson Daquip

About this episode

This episode features a discussion with Kevin Smith and Nelson Daquip about beef, butchery, and unique wine pairings.

In this episode of GuildSomm: Into the Glass, we chat with Kevin Smith and Nelson Daquip of Beast & Cleaver in Seattle about beef, butchery, and non-classic wine pairings. Kevin Smith is originally from London, where he discovered the joy of cooking early in life. He found his way to butchery and in 2019 opened Beast & Cleaver with his wife, Polly. Their latest venture is Little Beast, which is focused on traditional London pub fare, using the whole animal. Kevin was a James Beard nominee for Best Emerging Chef in 2023. Nelson Daquip moved to Seattle from Hawaii and fell into wine while working at Seattle's iconic Canlis restaurant, where he worked his way up from food runner to wine director. He joined the Beast & Cleaver team last year to curate service and beverage for both Beast & Cleaver and Little Beast. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

People in this episode

Guests: Kevin Smith, Nelson Daquip

Topics covered

• beef
• butchery
• wine pairings
• cooking
• restaurant industry

Keywords

• beef
• butchery
• wine pairings
• cooking
• Seattle
• restaurant
• Little Beast

Mentioned in this episode

Organizations: Beast & Cleaver, Little Beast, Canlis

Places: Seattle, London

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