“That was me. The restaurants, the gourmet ingredients, the chef-watching, all of it. By any measure, I’ve been a foodie. And today, I’m done.” John Beeler turns in his foodie badge.
October 25, 2011
“The day is golden; it feels ripe and plump with possibility. Everything is right, right now.” John Beeler experiences the ups and downs of stay-at-home fatherhood.
September 30, 2011
“We assembled inside The Libertine on a chilly afternoon a few days later and Neal Brown, head of The Libertine along with his wife Lindy, greeted us with an explanation. He’d built the menu not on flavor profiles but on a spectrum, like a story rather then a sentence. That’s what we’d taste today.”