Chef-owners of Contra, Wildair and Peoples, Jeremiah Stone and Fabian von Hauske Valtierra are outspoken advocates for low-intervention, old-world style wine practices. This passion is on display at their acclaimed restaurants where they, along with Contra Group Beverage Director Sam Anderson have created a dynamic natural wine program. The extensive, thoughtfully crafted and frequently changing wine lists tailored to each restaurant have made them destinations for wine lovers and novices alike. The wine programs at both Contra and Wildair have been recognized as some of the most exciting and progressive in New York. Their wine lists have been called “compelling” (WSJ. Magazine), a place for “discovering new wine” (The New York Times) and “an opportunity to explore” (Bon Appetit). Inspired by their personal histories and the culinary traditions found in New York’s Lower East Side, Stone and von Hauske Valtierra’s cooking is defined by an ambitious yet accessible approach. Contra, a tasting menu-only restaurant, opened in 2013 and has held one Michelin star since 2016. Wildair, a casual wine bar, followed in 2015 and quickly gained recognition from The New York Times, which awarded it two stars and Bon Appetit, which named it a Best New Restaurant 2016. The chefs were named GQ Chefs of the Year in 2018. Daryl Nuhn is a Managing Partner at Peoples Wine Shop and Bar, located in The Market Line at Essex Crossing. Prior to joining the team at Peoples, she worked at some of New York's modern dining icons including Estela, Cafe Altro Paradiso and Cosme. Wine lists created by Daryl can be found at MIMI, Primos and Gem. Passionate about the inherently political nature of choosing wine in a time of climate change, at Peoples, she strives to create an accessible and approachable atmosphere for wine lovers and novices alike to support producers, growers and importers creating delicious, natural wines.