About The Marigny

What is the Marigny?

Well, we like to say it's anti-establishment, Drake videos, Rick Ross on a big ass yacht, the memory of Elizabeth Taylor in Tennessee William's cat on a hot tin roof, tropical plants, brightly colored Pendleton blankets, the Police before Sting ruined the whole fucking thing, fried food, food that's not even meant to be fried...yet fried, the big chewy sweet tarts that used to come in four packs, the first time you tried to breakdance on a linoleum kitchen floor, the 50th time you tried to breakdance on a linoleum kitchen floor and you still sucked but it was still awesome. It was awesome cos it was something new and fun and crazy and you were at home, which is the best place for those things to happen.  
You see, we're making wine for people that don't like picking out wine, wine for people that think they don't even like wine, wine for Tuesday as much as Saturday. Wine for the people that are all the things in the above statement in the neighborhoods they call home every day of the week. 
Welcome to your neighborhood, bottled. 

Andy Young - Founder

Son of the south, Andrew Reginald Young comes from (at least) seven generations of Louisianians, with the last several all holding the name Reginald. He believes that quantum physics and theology create a nice vin diagram, in the same way that really good wine is a combination of science and faith. Other things he believes in: mix tapes, fried chicken and that laughing with your buddies is about as good as it gets. He's been making the Marigny wines since 2015, with the hope that fun, quality, natural wines could be on everyone's table, in everyone's neighborhood, every day of the week.  


Joshua McFadden - Brand Ambassador

Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. Since then, he’s cooked in some of the top kitchens in San Francisco (Lark Creek InnRoxanne’s), Chicago (North Pond), and New York (Franny’sMomofukuBlue Hill and Lupa.) He also spent time in Rome working at the American Academy in Rome, an Alice Waters project. He was awarded two stars by the New York Times while serving as Chef de Cuisine at Franny’s in Brooklyn.

Wanting to get closer to his artistic medium, Joshua spent two years farming and cooking in coastal Maine, running Four Season Farm. It allowed him to think about food in a whole new way, sparking a deeper passion for—and knowledge of—vegetables. Joshua’s belief that food should be simple, honest, and driven by local ingredients has found its natural home in the Pacific Northwest at Ava Gene’s.

In the summer of 2016, he and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s and just before opening Tusk. Joshua is also the consulting chef at The Suttle Lodge & Boathouse.

In May of 2017, Artisan Books released Six Seasons: A New Way With Vegetables, his cookbook of 225 vegetable-focused recipes. In his James Beard Award-winning cookbook, Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter.