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Home » Posts made in February, 2012
Boston: Why wait for Top Chef?
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Feb15

Boston: Why wait for...

posted by foodbiker

Wait a minute! Food television doesn’t need to come to Boston. Great food television BEGINS in Boston! I read a wonderful news piece in today’s Boston Globe by Chris Reidy.  In short, Boston’s Mayor Thomas Menino is courting Bravo’s TV show “Top Chef” to...

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Drinking (responsibly) on TV.
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Feb14

Drinking (responsibly) on TV.

posted by foodbiker

Yup. You bet your sweet bippie that I’m actually drinking on television. Seriously, I’m thrilled to announce that my talented friend, colleague, and fellow member of the Boston Sommelier Society, Ron Quint, has just started a TV show called ”Wine Inside-Out TV.” On the show, Ron and his cast explores the world of wine. (Not a bad way to help a friend kick-off their TV series?)  Although it starting out as a local show, apparently it’s now been picked up in Maine and Wisconsin…and the distribution continues! Although it’s not my first television credit, it’s the first time that I’m a...

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Resolution 55
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Feb12

Resolution 55

posted by foodbiker

Even the City of Cambridge is cheering me on. On Friday evening, coming home after a long and exciting week, there was an oversize envelope awaiting me in the mailbox.  I wasn’t expecting anything in the mail, and the return address was from the Cambridge City Council at City Hall....

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Local Boy Does Good
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Feb10

Local Boy Does Good

posted by foodbiker

Since I was a kid, I had always dreamed of doingsomething that merited an newspaper article…something like “Local Boy Does Good” in my local paper. Well, yesterday’s article in the Cambridge Chronicle wound up being far better than I could have ever imagined. Like the Boston Herald article…the newspaper positioning was incredible.  In the Herald, I had received a...

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Fish School
  • Cook
Feb06

Fish School

posted by foodbiker

Check this out… I’m headed today to an incredible 2.5 day program at “The Foley School of Fish,” an incredible ACF-accredited program that teaches the basics of seafood to both chefs and retailers.  It should be a blast, and I’ll be sure to keep you updated....

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