John Sconzo (docsconz) Retires as Host
Posted 02 January 2008 - 02:37 PM
Please share your thanks for John's work here. I'll start.
I'll confess to envying John's remarkable culinary travels right off the bat! Of course, I wouldn't know about any of them save for his consistent documentation in a wide array of topics that took many of us with him. His eye for the smallest details coupled with his willingness to engage every member with questions about those details make his travelogues, and all of his contributions, the cream of eG Forums.
He also worked tirelessly on a number of projects and as a moderator, always seeking the best of what the Society could be for volunteers, members, and the public. We'll all look forward to seeing him around the forums as an emeritus staff member.
Manager, eG Forums.
eG Ethics Signatory
I took my potatoes down to be mashed
Then I made it over to that million dollar bash
Posted 02 January 2008 - 03:15 PM
You have been the epitome of what an eGulleteer is all about. Your comments and writing (and photography) about traditions, restaurants, seminars, food events, travels, etc. have been exemplary. Never fail to wonder at the scope of your knowledge and sense of good taste.
Thanks for all the good work on behalf of eGullet (you're the one who got me-and who knows whomever else-to upgrade membership and contribute!).
Will still look forward to your postings.
In my next life, I'd like to come back as a Docsconz clone!
Posted 02 January 2008 - 03:20 PM
Posted 02 January 2008 - 03:39 PM
Posted 02 January 2008 - 03:45 PM
Posted 02 January 2008 - 06:29 PM
Posted 02 January 2008 - 07:25 PM
I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?
Posted 02 January 2008 - 08:23 PM
You, Sir Sconzo, are one of the rare ones.
Not a flake, I mean, but unique and I can't imagine anyone who could replace you.
Thank you for being such a kind, generous host. I've enjoyed reports of your travels and learned a great deal from the thorough accounts of conferences. I still don't know how you managed to take so many pictures, yet somehow attend to the presentations of chefs you so clearly admired!
It's been fun interacting with you. I appreciate your positive spirit and enthusiasm, especially.
The potatoes hiss." --Sylvia Plath
Posted 03 January 2008 - 12:02 AM
I had the rare pleasure of sharing a table and breaking bread with him once in Philly at Studiokitchen. It's one of my fondest memories of a meal well spent with a passionate and devoted fellow foodie. I look forward to my next opportunity to repeat the occasion. It's a rare pleasure indeed.
John, I wish you well in whatever endeavors are taking up your time. I hope to have the pleasure of your company again. Please let me know next time you're in close range. I'll happily rearrange my schedule to be able to raise a glass with you again.
Booze Muse, Spiritual Advisor
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol
Posted 03 January 2008 - 02:11 AM
I trust you'll continue to post, but thanks for everything thusfar.
Posted 03 January 2008 - 06:39 AM
Your services to EG will certainly be missed, but please continue your dignified and thoughtful posts. No one made a greater contribution to the culinary community, and the cause of great cuisine.
All the best,
Posted 03 January 2008 - 09:57 AM
Posted 03 January 2008 - 11:22 AM
Posted 03 January 2008 - 02:18 PM
Thanks John all your posts were great, giving great insights at Star Chefs, WD50, ideas in food, Studiokitchen and much more. I will miss searching for yours posts.
Posted 03 January 2008 - 02:59 PM
I must say, however, that I retired from being a host, which only means having given up administrative duties. I still plan on posting as I always have if perhaps not quite as prolifically.
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Posted 03 January 2008 - 04:09 PM
Hope your travels and adventures never wane, though we'll have to take our own imaginations to some of the places you've shown us.
Your feet are welcome under our tables, anytime!
And the flavour you imagine will come streaming from the spout.
My Blog--Thanksgiving and Goodwill
Posted 03 January 2008 - 06:33 PM
Posted 03 January 2008 - 10:14 PM
Mind you, there is one shortcoming on your part: I haven't seen you post any dining reports from Los Angeles area restaurants. IMHO, Los Angeles does have a few good restaurants, and I hope that you will take the opportunity to dine over in my part of the world (Yes, a little self-interest on my part) ...
Again, thank you, John, and Happy Dining!!
Food and I, we go way back ...
Posted 04 January 2008 - 04:12 PM
I've enjoyed your many thoughtful posts here in the forums. Your passion for food seems to be only surpassed by your love of sharing that passion with others.
Posted 05 January 2008 - 01:22 PM
I've had the pleasure of sharing dinner with Doc, and some of his family, on a couple of occasions, and they're as warm and generous as you might imagine from the posts you read here on eGullet. I certainly hope to break bread with them again, but more importantly, share dinners virtually, through his excellent photos and descriptions.
I hope retiring from the administrative end of eGullet will only give Doc more time to explore culinary delights near and far (and share them with us.)
Doc, thanks again for doing all the heavy lifting that we didn't see, as well as all the great posts we did. And we all eagerly await reports from your next adventure!
Posted 08 January 2008 - 04:28 PM
Posted 08 January 2008 - 07:43 PM
Co-founder, Society for Culinary Arts & Letters, firstname.lastname@example.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)