Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Schedule and Format


Recommended Posts

Tom Sietsema will be joining us on the 29th and 30th. We will open the board for you questions in advance of Tom's arrival. You can begin posting at any time.

Tom has agreed to answer 40 questions, so we should have an opportunity to explore a wide variety of topics. Feel free to ask about dining in the DC area, any of the many other cities Tom covers in his Postcards from Tom series, general food writing questions, or pretty much any other dining or food-writing topic you can think of.

Thanks again to Tom for joining us.

Edited by Jason Perlow (log)

Chief Scientist / Amateur Cook

MadVal, Seattle, WA

Proud signatory to the eG Ethics code

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...