Entries tagged with 'bloggers'
Posted by The Serious Eats Team, October 13, 2008 at 3:30 PM
Jason Kottke, enjoying a Shack Burger in 2007 on the Shake Shack's opening day, back when it used to close for winter.
On this date three years ago, überblogger Jason Kottke posted:
A list of excellent hamburgers to be found in NYC. For more on NYC burgers, check out A Hamburger Today. I still maintain that NYC isn't a burger town, although with all the recent activity, it may be one soon.
So we asked him: What's the word these days, Jason?
His reply:
Maybe. It's hard to think of NYC as a [fill-in-the-blank] town for things other than media, fashion, and finance. Oh, and pizza. Maybe it's the pizza thing; like you can't have one city being known primarily for two different foods.
That said, the Shack Burger is and may always be my favorite hamburger on earth, so I'm glad I live only 11 blocks away from it.
Shake Shack
Southeast corner of Madison Square Park
shakeshacknyc.com
Posted by Adam Kuban, June 16, 2008 at 9:55 AM
Shopsin's sliders are as good or better than many on Danyelle Freeman's list.
Danyelle "Restaurant Girl" Freeman comes correct with her list of the best sliders in the city.
- Rare Bar & Grill
- The Stanton Social
- Wall Street Burger Shoppe
- David Burke at Bloomindales
- Little Owl
- Blue Water Grill
- Swifty’s
- Stand
Sliders are pretty much my favorite form of burger, so it's always great to read someone else's list. I like her choices of Burke Box, Rare, and Stand, but I'm not sure if the Little Owl is a slider slider. It's a meatball on a bun, not a burger. I'm also not that keen on Stanton Social's Kobe sliders, as they suffer from all the faults that Kobe burgers do. Meh.
The Blue Water Grill's mini lobster roll is not a slider in the least, and Swifty's, though it sounds intriguing, doesn't even place its patties on buns, so they don't even qualify as sandwiches, much less sliders.
Two obvious omissions are the sliders at Shopsin's and the O.G., the Original Gutbomb, the little lovlies at White Castle. [via Serious Eats New York]
Posted by Adam Kuban, May 27, 2008 at 5:55 PM
Danny of the blog Food in Mouth (an AHT reader and frequent commenter), made this bad boy on a stovetop cast-iron griddle. Looks effing perfect, don't it?
Posted by Adam Kuban, March 13, 2008 at 3:00 PM
I'm going to kill two birds with one stone with this post. First bird: I've been meaning to give a shout-out to the awesome blog Portland Hamburgers for a while now and don't know what's stopped me. It's a cool addition (though it's now been around since August 2007) to the burger-blogging scene. Sorry for sleepin' on the shout-out, PDX Burgers!
Photograph from Vintage Roadside
Second: Check out this cool photo that Portland Hamburgers dug up of a "family" of burger mascot people that happens to be sitting in the back yard of the folks who run Vintage Roadside—a Portland business that sells the ephemera of bygone roadside America. What an amazing collection to have! Could you imagine the total and ultimate cred this array would lend you while hosting grill-outs? Here's a link to a full set of "family" photos.
Posted by Adam Kuban, January 28, 2008 at 5:00 PM
I don't know how I missed this, but George Motz recently started a blog called Hamburger America.
Motz, a cinematographer by trade, is the genius behind burger biopic Hamburger America, which he wrote, produced, directed, etc. He's also the author of an upcoming book of the same name and has made a handful of short videos for us at Serious Eats.
He's probably the most well-traveled, wide-ranging, knowledgeable burger lover I know. If there's one person who should be blogging about hamburgers, Motz is it, and I often wondered why he didn't start a burger blog from the get go. Welcome to burger-blogging, George!
Posted by Adam Kuban, November 12, 2007 at 11:45 AM
Ladies and gentlemen, allow me to introduce Lauren Krueger. We need some new blood around these parts, something to liven things up, and Lauren will be joining the crew of AHT to do just that. She'll be posting once or twice a week—reviews, rants, ruminations, and what not. Her first post will be along shortly, but first I thought I'd grill her as a bit of hazing and get-to-know-ya. So, without further ado, let's get Grillin'! —The Mgmt.
Name: Lauren Krueger
Location: New Yawk City! (I always hear the Pace guys [video] in my head)
Occupation: Eater, video editor
So, are you sure you're not vegetarian?
Yeah, I get that a lot. I'm a skinny girl who eats a lot of meat; it happens! I'm pretty sure I teethed on a T-bone.
How often do you eat burgers?
Not often enough (though certain members of my immediate family would say too often). Probably about once a week.
Where did you eat your most recent one?
More likely than not it was the mini burgers at Jimmy's Shake, I mean, Burger Shack. You were there! There's no burgers like home! There's no burgers like home!
Cheese: American, cheddar, other?
Sure, yes, by all means! Blue rules, Swiss is heavenly, Boursin makes me melt. Interesting fact: I never had a cheeseburger until college. What can I say? Everyone was experimenting. I'll still gladly skip the cheese, especially on burgers that have a particularly delicious meat makeup. I (very briefly) dated a guy who wouldn't dream of eating a hamburger without cheese. Needless to say, he wasn't imaginative enough to make the cut.
Continue reading »
Posted by Adam Kuban, July 9, 2007 at 12:51 PM
Ladies and gentleman, I first met Nick Solares, this week's Grilled subject, in late April, when he started sending me a series of tips and links regarding burgers. As he was quite adept at finding interesting beefy tidbits, I thought, "This guy would make a helluva blogger." Mr. Solares must have sensed his own potential because in May he started Beef Aficionado, a site dedicated to all things beef. Most impressive to me was his feat of eating and blogging a burger a day during his premiere month—which also happened to be National Hamburger Month. And so, without further ado, let's get Grillin'. —The Mgmt.
Name: Nick Solares, editor in beef, Beef Aficionado Weblog
Location: NYC via UK
Occupation: Bon vivant
How often do you eat burgers?
The month of May excluded, I usually eat 3 to 4 per month, but sometimes I will go on binges and go through that number in as many days.
Where did you eat your most recent one?
In-N-Out burger on Sunset—I had a regular cheeseburger and an Animal-style cheeseburger. I am amazed that fast food can be this good. [Note: I'm sure Nick has eaten a few more burgers in the span between when I asked him this and when I published this interview. —The Mgmt. ]
Cheese: American, cheddar, other?
Being an Anglophile and a foodie dilettante, I reflexively choose cheddar even though it rarely, if ever actually comes from Cheddar, but I am fine with American. Actually, my favorite burger places serve American exclusively, so I guess that should really be my answer. I love blue cheese in many other applications but find it much too pungent and overpowering on a burger plus burgers places don’t usually get very good quality blue cheese. Anyway.
Ketchup or mustard?
With apologies to Monsieur Motz, I go with the pantywaist ketchup. I find mustard so austere and grim; burgers are supposed to be a fun, frivolous food. The mild sweetness of ketchup is wonderful juxtaposed against the charred exterior of the burger, and I also find that it contrasts particularly nicely with the tanginess of the cheese. Mustard tends to darken the entire palate, pulling the burger too much into the yin. I feel ketchup achieves a better balance as an accompaniment for while it is sweet it also has tartness from the vinegar that provides a smoother palate. I am also fine with Thousand Island that is ubiquitous of California-style burgers.
Sesame-seed or plain?
Plain. I like the idea of seeds, but it just turns out that my favorite burgers use plain buns.
Grilled, griddled, or broiled?
Griddled, for anything up to about 6 ounces. Anything bigger than that I prefer grilled or broiled with a slight preference for the latter, although I prefer smaller burgers.
And how would you like that done, sir?
Rare please, unless I am eating sliders, in which case you usually have no choice.
Continue reading »
Posted by Adam Kuban, February 5, 2007 at 6:26 PM
Ladies and gentlemen, it is with great pleasure that I bring you today the inspiration for the Grilled series of Q&As. When I saw Ganda Suthivarakom interviewing food lovers in her "You Are What You Eat" surveys on her foodblog Eat, Drink, One Woman, I knew I had to adapt the format for AHT. Ms. Suthivarakom recently graced the stage of Carnegie Hall along with David Byrne and Miss Saigon. And so, without further ado, let's get Grillin'
Name: Ganda Suthivarakom
Location: Brooklyn, New York
Occupation: Writer, singer, web producer, not necessarily in that order [Um, you forgot foodblogger. —The Mgmt.]
How often do you eat burgers?
Probably once every two months. I'm kind of picky about burgers. I figure if I'm going to intake that much cholesterol, it better be worth it.
Cheese: American, cheddar, other?
Only American will do. Cheddar's too oily, swiss is too bland in the wrong way, blue cheese is just wrong. American is mild and melty and just right for me.
Ketchup or mustard?
Ketchup. Mustard is for sandwiches and vinaigrettes. Ketchup is a fine, fine condiment. Fries are merely a vehicle for ketchup. I also like a dab of mayo.
Sesame-seed or plain?
Sesame seed
Grilled, griddled, or broiled?
I've enjoyed grilled and griddled equally.
And how would you like that done, miss?
I like a medium burger, but only when I can trust the establishment not to give me mad cow sponge brain. Hence the burger once every two months thing.
Continue reading »
Posted by Adam Kuban, January 29, 2007 at 10:31 AM
Ladies and gentlemen, I don't recall how we first happened upon Mister Hamburger's lively dispatches, but when we did, we were immediately taken by his no-holds-barred reviews and his neat little burger icons that quickly convey specific information about a given sandwich. We were also immediately saddened that we didn't think of such a cool icon-based ratings scheme. I should have Grilled Mister Hamburger much sooner, but better late than never, right? So, without further ado, let's get Grillin'! —The Mgmt.
Name: Mister Hamburger
Location: Mister Hamburger is currently in Europe, but usually New York City
Occupation: Being Mister Hamburger
How often do you eat burgers these days? Are you still on the Mister Hamburger Weight Loss Regimen?
Mister Hamburger eats as many hamburgers as he can. His intake rests at about two or three per week. Mister and Missus Hamburger have to cook their own sometimes because Rome does not share the same love of hamburgers. Mister Hamburger's regimen is kind of over, Mister Hamburger got back on the horse and eats crap again, but Mister Hamburger continued running.
Where did you eat your most recent one?
As of publication: The Hard Rock Café in Rome.
Cheese: American, cheddar, other?
All. Mister Hamburger likes cheddar, mozzarella, blue cheese, American, fontina, Gruyère, Emmenthal, Monterey Jack, Parmigiano, Basque. And to all the cheese Mister Hamburger missed, Mister Hamburger loves you. Mister Hamburger has started taking notes about various cheeses on a scrap bit of paper because Mister Hamburger forgets what types of cheeses he buys at the supermercato in Roma.
Ketchup or mustard?
Mister Hamburger loves ketchup and gives Heinz five hamburgers.
Sesame-seed or plain?
Mister Hamburger loves a well-toasted sesame seed bun. Mister Hamburger loves finding the sesame seeds in his teeth after he finishes his burger.
Grilled, griddled, or broiled?
Mister Hamburger takes it any way he can get it, but he prefers grilled.
And how would you like that done, sir?
Mister Hamburger demands medium-rare, unless Mister Hamburger finds himself in countries that serve excellent-quality meat, in which case, he demands rare.
Continue reading »
Posted by Adam Kuban, January 22, 2007 at 5:22 PM
Ladies and gentlemen, allow us to be a little self-indulgent. This week's Grilled features Honey P., one of A Hamburger Today's founding editors. While we're a little averse to the sound of our own keyboards tapping, we thought you might want to know more about the folks who had a hand in making this site what it is. And so, without further ado, let's get Grillin'! —The Mgmt.
Name: Honey P.
Location: New York City
Occupation: Journalist
How often do you eat burgers?
Used to be about two times a week but too much Oprah and Dr. Mehmet Oz has me paranoid about heart disease so I’m averaging about one patty every one to two weeks. Regardless, I usually can’t resist.
Where did you eat your most recent one?
At an old school drive-in called the Charcoaler in El Paso, Texas. I had the area’s classic green chile burger. It was fantastic, no grease, fresh ingredients, perfectly palm size, and it tasted like you grilled it yourself in the backyard.
American, cheddar, other?
Cheddar, blue, gruyère or jalapeño Jack. I reserve American for summertime grill-outs and the Fourth, when you can’t seem to escape it. But it really does melt so well onto the burger. I just can’t renounce my expensive tastes. Well, not yet.
Ketchup or mustard?
Depends what else is on the burger for me. For example, ketchup and cheddar make a perfect pair, but if the burger has bacon and blue cheese, then I like a Dijon mustard. With American, Heinz and French’s is a classic combo. And for a really wild time, a mayo-ketchup mix is usually super tasty.
Sesame-seed or plain?
I don’t really care. The makeup of the bun is more important—soft, so it soaks up the juices but hearty enough that it holds the thing together and doesn’t fall apart. I like the taste sesame adds but it’s not deciding factor.
Grilled, griddled, or broiled?
Grilled. ‘Cause an open flame does a burger right. Despite some of the haters around here, I love the Corner Bistro burger, and I know that’s broiled, so perhaps broiled is my second choice.
And how would you like that done, miss?
Medium is my rule of thumb, but if your meat can hold its own, then medium-rare.
Continue reading »
Posted by Adam Kuban, January 16, 2007 at 5:37 PM
Ladies and gentlemen, this installment of Grilled puts in the hot seat one Dave Freedenberg, aka "Famous Fat Dave" aka "The Hungry Cabbie." Mr. Freedenberg recently made the Saveur 100, a yearly list of all sorts of cool food things compiled by Saveur magazine. Mr. Freedenberg is a New York City taxi driver who moonlights as a food tour guide, ferrying his patrons around the city in his cab. His blog, The Hungry Cabbie, details his adventures and food finds. And now, without further ado, let's get Grillin' ... —The Mgmt.
Name: "Famous Fat" Dave Freedenberg
Location: New York City
Occupation: Cab driver, tour guide
How often do you eat burgers?
It depends on what season it is. If it's BBQ season, I eat more burgers than are healthy. In the winter, my consumption drops to maybe one a week, if I'm lucky. I've gone more than a month without eating one, though. Trying times. It was as though a great void was forming in my soul.
American, cheddar, other?
It depends on what else is on it, doesn't it? But I have no preference, really. I like cheese.
Ketchup or mustard?
Both. Or neither. Or only ketchup. Mustard only might be good, but in that case, the mustard has gotta be great.
Sesame-seed or plain?
Either one.
Grilled, griddled, or broiled?
Barbequed, I suppose. So I guess I mean grilled.
And how would you like that done, sir?
If the meat is really good, oh, baby, I like it raw.
Continue reading »
Posted by Adam Kuban, November 6, 2006 at 12:27 PM
Ladies and gentlemen, last week we introduced you to AHT's Matty Jacobs. This week, it's time you got to know "Hamburglar" Hadley Tomicki a little better. Without further ado, let's get Grillin' —Ed.
Name: Hadley "Hamburglar" Tomicki
Location: Los Angeles
Occupation: Editor lataco.com, educator, and actor
How often do you eat burgers?
Less and less it seems these days after opening up to the taco lifestyle, maybe once or twice a month.
Where did you eat your most recent one?
Fatburger on a very classy date, unless you count the Runza I had in Nebraska the other week.
American, cheddar, other?
I like Gruyère, cheddar, even blue cheese. Typically sharp cheeses for me on my burger.
Ketchup or mustard?
Both. But if George W. Bush instituted a draconian one-condiment doctrine, I'd choose the ketchup.
Sesame-seed or plain?
Sesame, please.
Grilled, griddled, or broiled?
Grilled—with lots of char marks.
And how would you like that done, sir?
Medium, possibly medium-rare, if you’ve got a good rep.
Continue reading »
Posted by Adam Kuban, October 30, 2006 at 10:32 AM
Ladies and gentlemen, the subject of today's Grilled Q&A is someone who should be familiar to regular readers of this site. I'm never quite sure what to call Mr. Jacobs. When I met him, he was introduced to me as "Matty," but he's also known as "Matt." But his burger knowledge and indispensable advice soon led me to call him "Hamburger Matty." It's time you got to know him a little better, so without further ado, let's get Grillin' —Ed.
Name: "Hamburger" Matty Jacobs
Location: Brooklyn, New York
Occupation: Web development
How often do you eat burgers?
I try to keep it to one a week, but that rarely happens. My body may say otherwise, but my brain demands two a week.
Where did you eat your most recent one?
Viand Cafe on 62nd and Madison. I work on the Upper East Side and the burger situation is dire, especially with the recent departure
of Soup Burg. As I'm always looking for a solid burger, I took up a friend's recomendation and gave Viand a shot. While it wasn't remarkable, I would go back. It's tough to compete with a decent burger and an entertaining diner staff. Still, if I'm looking for the best burger, I'd go across the street and grab one from Tony Dragonas.
American, cheddar, other?
American. Before I began writing for AHT, I might have said cheddar, but the burger world has shown me the way. American just melts better.
Ketchup or mustard?
Ketchup. Mustard is for hot dogs.
Sesame seed or plain?
I like a little decoration, but I don't care much either way.
Grilled, griddled, or broiled?
The purist will say griddled, and in the end I'll agree, but I do love a grilled burger. Direct fire and ground beef make for a delicious combination.
And how would you like that done, sir?
Medium-rare. A little pink lets you taste the meat. Whoever says well-done must work for the FDA or have a personal injury lawyer in the family.
Continue reading »
Posted by Adam Kuban, October 16, 2006 at 9:00 AM
Photograph by Jonathan Lurie, courtesy of Off the Broiler.
Name: Jason Perlow
Location: Tenafly, New Jersey
Occupation: technologist, foodblogger, and Internet food-discussion pioneer
How often do you eat burgers?
Several times a month, although my wife tries to keep it down to once a week—she doesn't like it when I eat too much meat.
Where did you eat your most recent one?
I had a really good, old-school twin burger platter at Holsten's in Bloomfield, New Jersey, recently. Its an old-time ice cream parlor, soda shop, and luncheonette-type place that dates back to the late 1930s, and not a damn thing has ever changed about it. Toasted, soft burger bun, with American cheese melted on each side, cooked on a grill, just the right meat-to-bun ratio, with slices of crisp bacon, and cooked perfectly medium-rare. Very simple and straightforward, but that's exactly what you want sometimes.
Cheese: American, cheddar, other?
I order burgers with American cheese for the most part, only because I believe it's the ideal melting cheese on a burger. It's used more than anything else for a very good reason. However, I have in no way an exclusive relationship with processed cheese slices—I love a good cheddar burger or Monterey Jack or a good Swiss or even a blue-cheese burger from time to time. I've even had burgers with melted port-wine cheesefood on the top, and it works phenomenally well. And pizza burgers with mozzarella kick ass.
Ketchup or mustard?
Both, if I'm making them at home. And sometimes mayo, too, depending on my mood. Mayo and Dijon mustard mixed together with a bit of horseradish is great, applied liberally to a toasted bun with a totally plain broiled burger, medium-rare, with nothing else on it—the mustard and mayo and horseradish combined with the juices make an incredible natural sauce. Try it sometime.
Sesame-seed or plain?
I like sesame seeds. But I love a good kaiser roll with poppy seeds or onion roll, if we're talking about a platform for a large burger. You can't beat a nice rye for a patty melt, either, which I think is a perfectly valid type of burger. The toasted English muffin is totally underrated as a burger platform, too.
Grilled, griddled, or broiled?
I think all preparations are equally valid because there are different genres of burgers. At a summer cookout, a backyard burger formed by hand has to be grilled. The classic fast-food or diner burger has to be griddled, and the steakhouse or pub burger needs to be broiled. But each of these burgers has to have a different meat composition, fat makeup, and quantity of meat for each to work under the right circumstances.
And how would you like that done, sir?
Medium-rare, if I have the choice.
Continue reading »
Posted by Adam Kuban, September 18, 2006 at 7:00 AM
Ladies and gentlemen, we have for you another edition of Grilled, in which we interrogate a known burger lover and brief you on the results of our intensive questioning. This week's subject is Celia Cheng, editor and publisher of Cravings, a monthly web-based food magazine. I met Ms. Cheng when she interviewed me for a feature on her site. After a short time talking, it became clear that her own cravings often ran toward burgers—specifically bacon cheeseburgers. And so we hauled her in for intelligence gathering. Without further ado, let's get Grillin' ... —Ed.]
Name: Celia Cheng
Location: New York City
Occupation: Editor of Cravings
How often do you eat burgers?
Once a week.
Where did you eat your most recent one?
Broome Street Bar.
Cheese: American, Cheddar, other?
Cheddar.
Ketchup or mustard?
Ketchup!
Sesame seed or plain?
Definitely sesame—everything tastes better with sesame :)
Grilled, griddled, or broiled?
Grilled.
And how would you like that done, miss?
Medium RARE!
Would you do us the favor of describing your perfect burger? Price and ingredients are no object.
For the patty, raw egg, bread crumbs, a dash of Worcester sauce, pepper, and salt should be mixed in with the ground beef to give it the right texture and flavor. Then the patty should be brushed with butter and grilled to a crisp on the outside, but perfectly pink and juicy on the inside. I love burgers on toasted English muffin because the pockets soak up the juices, but I guess since I'm adding bacon and avocado to this one, let's go with a sesame bun so it can hold more. Add: cheddar cheese (if we were going with the English Muffin, then Cheez Whiz instead), crisp bacon, and avocado. Oh, and of course lettuce and tomato. Assess taste, and add ketchup accordingly.
What's your favorite fast-food burger?
BK Whopper Junior with cheese.
What topping or condiment, in your opinion, should never grace a burger?
I think anything can work because everyone has a different palate. I'm sure even ice cream or natto (Japanese fermented soybeans) on a burger could taste great. [Natto I'll buy. But ice cream?!?!? —Ed.]
What's the most unusual burger you've ever eaten? (Or most unusual burger experience you've had?)
Egg burger. This is not unusual to me since I grew up eating it in Taiwan. It's an Asian rendition of a burger and is a popular breakfast food. The patty uses pork instead of beef and is tenderized and mixed with carrots, onions, salt, and pepper. The thin patty is griddled, then placed on a sesame bun. Lettuce, tomato, ketchup, mayo (Chinese mayo is lighter and sweeter than American mayo), onions, salt, and pepper are added. The most important ingredient that tops this off as the world's best breakfast is a fried egg.
The hamburger is a dish with which many people have strong childhood associations. Do you recall your first experience with this tasty treat?
Yes! I still have extremely fond memories of the "terry burger" from Orange Julius in Hawaii. Terry being short for teriyaki of course. OJ no longer serves burgers in Hawaii, unfortunately. To date, I have not yet found a terry burger that compares. Not even in Japan. The teriyaki burger at McDonald's in Japan is awful and though the teriyaki chicken burger from Mos Burger is good, the regular teriyaki burger is still not as good as my childhood terry! Bring it back, Orange Julius!
What’s the most overrated burger in your city? Most underrated?
Overrated: Jackson Hole. Underrated: Tony's (street vendor on 62nd and Madison).
For some crazy reason, you're going vegetarian. Where do you go for your final burger?
I would like to state that I would rather kill myself before I went vegetarian. But to answer your question, in NYC, I'd go to DuMont Burger. If in Hawaii or Tokyo, Kua Aina.
###
BURGER JOINTS REFERENCED
Broome Street Bar: 363 West Broadway, New York City;
broomestreetbar.citysearch.com
Burger King: Various locations worldwide;
burgerking.com
McDonald's: Various locations worldwide;
mcdonalds.com
MOS Burger: Various locations, Japan;
mos.co.jp
Jackson Hole: Various locations, New York City;
jacksonholeburgers.com
Tony Dragonas street cart: Southwest corner of East 62nd Street and Madison Avenue, New York City;
A Guy in New York on Dragonas
DuMont Burger: 314 Bedford Ave., Brooklyn NY (Williamsburg);
AHT review
Kua Aina: Various locations in Hawaii and Tokyo;
'Ono Kine Grindz on Kua Aina
FURTHER READING
Cravings [Ms. Cheng's web-based food magazine]
Other Grilled interviews [AHT Archives]
Posted by Adam Kuban, June 17, 2005 at 11:43 AM
ARCHIVES > NEW YORK CITY
So, last night was the Food Blog Panel at Makor Center. As you might know, yours truly was a member of the panel, along with Alaina "A Full Belly" Browne and Josh "The Food Section" Friedland. Andrea Strong moderated.
I don't have much to say about the event, because I didn't take notes, didn't record it, and I was a bit nervous so can't remember many details about what we all talked about. Perhaps later in the day my fellow panelists and some of our fellow foodbloggers in attendance will chime in on their sites and I'll link.
We basically talked about the role of foodblogs in food media (were they a threat—ha!—to traditional media or a complementary source of info), why we started our respective blogs, what kept us blogging, which food writers we liked, and what other blogs we liked out there.
I felt I was a bit ineloquent at times and was told I was gesticulating too much, and I wanted to name a lot of fellow foodbloggers as daily reads but then fell flat and drew a blank, even though some of them were in the audience. Sorry, folks!
Anyway, it was a fun night—for me, anyway. Audience members: I don't know how you sat through an hour of bloggity blog blab. More power to you. And thanks, many thanks, for attending. (Special shouts out to the bloggers in the crowd: Capn Design a.k.a. "Hamburger" Matty Jacobs, Miss Ginsu, The Amateur Gourmet, A Year in Food, The Girl Who Ate Everything, Anil, Lia, Kathryn, Janelle, and anyone my sleep-deprived brain might be forgetting.)
Big ups to Josh, Alaina, Andrea, and the Makor Center, too.
###
Thank You [The Food Section]
Food Blog Panel [The Girl Who Ate Everything]
Meet the F'loggers [The Amateur Gourmet]
Photograph by Slice city editor Seltzerboy. From left: Adam K., Andrea Strong, Alaina Browne, Josh Friedland
