Welcome to Columbus Food and Wine,\u00a0wherein this\u00a0transplanted Easterner opines on all matters culinary (and laments the lack of good dim sum and real pizza in Columbus).<\/p>\n
Although I’m currently employed as an IT analyst for a large insurance firm, my first job at fifteen was\u00a0as a bow-tied busboy for a hotel restaurant. What followed was a 25-year journey through all\u00a0aspects of the hospitality industry. I’ve cooked and expedited. I’ve cleaned toilets and scrubbed pots. I’ve waited tables, stirred cocktails, and managed staff in many of South Florida’s most dynamic dining rooms. Along the way\u00a0I’ve cooked and I’ve eaten. Alot.<\/p>\n
These days, although I’ve traded in my corkscrew and crumber for computers and networking gear, cooking and eating remain passions. Join me as I recount my visits to\u00a0local restaurants, review wines, and ramble about other food, wine, spirits, and dining related subjects.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Welcome to Columbus Food and Wine,\u00a0wherein this\u00a0transplanted Easterner opines on all matters culinary (and laments the lack of good dim sum and real pizza in Columbus). Although I’m currently employed as an IT analyst for a large insurance firm, my first job at fifteen was\u00a0as a bow-tied busboy for a hotel restaurant. What followed was … <\/p>\n