Duskie Estes

Duskie Estes is a graduate of Brown University. Growing up in San Francisco, she fell in love with restaurants through her weekly Wednesday night dinners out with her father. She has worked at numerous restaurants including Baywolf in Oakland, California and the acclaimed Palace Kitchen in Seattle. She also co-authored with Tom Douglas Seattle Kitchen, which received the James Beard Award in 2001. In 2001, Estes and her husband, John Stewart, opened ZAZU kitchen + farm in Sonoma County. In 2005, they founded Black Pig Meat Co., making bacon and salumi from pasture-raised pigs (and they now make lard lather soap and lip lardo lip balm too!). San Francisco Magazine named ZAZU one of the Top 50 Restaurants in the Bay Area and the restaurant has been included in the San Francisco Michelin Guide since 2008. In 2011, Estes and Stewart were crowned King and Queen of Pork at the Grand Cochon at the Aspen Food & Wine Festival. They farm in three places (including MacBryde Farm) in Sonoma County and raise almost 100 animals (rabbits, chickens, ducks, sheep, pigs, and goats). Estes and Stewart also make Black Pig Pinot Noir, Pink Pig Sparkling Wine, and Bacon Hard Cider with their friends at Thomas George Estates and Tilted Shed, respectively. Duskie was a fierce competitor on the seasons three and five of the Food Network's "Next Iron Chef" and is often a judge on Food Network's "Guy's Grocery Games." Estes and Stewart have also been featured on "Guy's Big Bite," the Travel Channel, and more. ZAZU has been included in the New York Times, Gourmet, Food & Wine, and other publications.