There's an article in Gourmet's Collector's edition, Oct 2000 about DiSpirito. In it, DiSpirito is described as "the leading chef of his generation". Discussion on this month's issue of Gourmet is a spin off of another initiated by Leff on another board (Not About Food board-Feiler article).
I thought it might be a good idea to discuss some reading rather than people's multiple identities--I'm a novice chowhound, but the "site talk" silly stuff is getting painful. Any thoughts on talking about something tangible like an article on a NY chef, his place in the chef hierarchy, and most important his food?
I'll reserve my own opinion for what it's worth (it is data based--I have eaten at Union Pacific on two occasions) and will join in if there's an interest in this topic.
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