Virtual Gourmet

  October 7,  2012                                                                                                NEWSLETTER

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The kitchen in "Something's Gotta Give" (2003)



For the next four Tuesdays, in NYC, the French Institute Alliance Française, John Mariani, and special culinary guests will be hosting a series of films (with English subtitles) that celebrate the importance of food and wine in French culture. The series is as follows: Oct. 9: "La Grande Bouffe" (1973) with guest host patîssier François Payard; Oct. 16: "Vatel" (1973) with guest host Chef André Soltner; Oct. 23: "Romantics Anonymous" (2010) with chocolate tasting with Lauren Gerbaud (at 5:30 PM); Oct. 30: "Entre les Bras" (2010) with guest host chef Jean-Louis Gérin. All screenings will be held at at Florence Gould Hall, 55 East 59th Street at 7:30 PM, followed by Q&A with host. Tickets $10.  For info click here.

The 28th edition of John Mariani's article "THE BEST NEW RESTAURANTS OF 2012" appears this week in the November issue of Esquire Magazine. Here is a list of the 20 best (in no order):

Elm—New Canaan, CT
Perla—NYC; Gywnett Street—NYC
The NoMad—NYC; Sbraga—Philadelphia
Carter’s Kitchen—Mount Pleasant, SC
Juvia—Miami Beach—DESIGN OF THE YEAR
Barrio Queen—Scottsdale, AZ; Campo—Reno, NV

Baco Mercat—LA
Bar Biesl—Beverly Hills
Al Dente—DC—CHEF OF THE YEAR Roberto Donna
State Bird Provisions—San Francisco
AQ—San Francisco
SoBou—New Orleans
Southern Steak and Oyster--Nashville
The McIntosh--Charleston, SC
CHEFS TO KEEP YOUR EYE ON: Joe Ng, Red Farm, NYC' Ryan Hildebrand, Triniti, Houston; Matthew Lightner, Atera, NYC; Ryan LaRoche, NoMi, Chicago; Adam Mali, Brasserie S&P, San Francisco. DINING HALL OF FAME: Drew Nieporent, Myriad Restaurant Group.

To read the article on line click here.





By John Mariani

by John Mariani


As Autumn Arrives, So Do Fine Red Wines
by John Mariani



By John Mariani

Exhibition at The Country Music Hall of Fame

        A good deal of well-deserved national attention is accruing to Nashville these days, of course for its music, but not least for an array of new and old restaurants that rank with the best in the U.S.A., including those downhome places that have never sought publicity because they're too busy serving their loyal customers. Others, as is the usual case in Nashville, dole out true Southern hospitality (with one notable exception below), and generous portions at reasonable prices for damn good food, from steaks to Italian, from meat-and-threes to Mexican.  You won't ever go hungry.


150 Third Avenue



         In 29 years of Esquire’s awarding Best New Restaurants honors, only a handful of steakhouses have ever made the cut, largely because even the best of them tend to keep to a strait-jacket menu and stereotyped look dripping machismo. Which is just not enough.

         Southern Steak & Oyster, on the other hand, has a wide-open, bonhomie that is as appealing to women as men. (The owners even play women’s softball games on the TV screens.)  You could come by for a big breakfast or drop in anytime of the day for good gumbo, benne-crusted shrimp with peach-and-sour sauce, or Caribbean-spiced Dominican pork.  And at dinner you could even skip the steaks and chops and feast on terrific fried chicken with mac-and-cheese, Southern greens and country ham gravy or a mess of fish and sweet potato grits with hot tasso vinaigrette.

         But you really don’t want to skip the beef.  You really do want to order the “Nudie Suit”—named after the flamboyant, rhinestone-studded designer outfits favored by country singers like Buck Owens and Marty Robbins.  This steak is “tailored to your appetite,” which means you go up to the counter, the chef sets his knife anywhere you like on a huge slab of well-marbled beef, cuts it, then cooks the thing exactly the way you want it (right)

         Southern Steak & Oyster just goes to show how to work an old, well-proven concept and make it even better and a lot more fun. When it comes to steakhouses, that is not as easy as its sounds.

Mas Tacos Por Favor

732b McFerrin Avenue

    The two-year-old Mas Tacos Por Favor has already become a fixture for Mexican food in a town not exactly inundated with such places. "MTPF" has the look of a place in the barrio, deliberately scruffy, with not a frill in sight, just a blackboard menu, but you're with good company here, since all of Nashville piles in at one time or another. Owner Teresa Mason, who began with a Winnebago taco truck on the East Side,  has put her heart into the enterprise, and she's always back there whipping up soulful dishes like pulled pork tacos dripping juices; fabulous grilled corn elotes with cheese, lime, and cayenne; rich, chunky chicken tortilla soup (right); signature tilapia tacos, and whatever else strikes her fancy to make that day.  You go up to the counter, give them your order, and then wait as you sniff the air full of aromas that will have your appetite flaring by the time you get your food.  There's a juke box to help you wile away the time. Don't bring too much money either. The tacos are only three bucks.

2725 Clifton Avenue 

    Swett's is a "meat-and-three," around since 1954,  opened by Walter and Susie Swett, who had ten children to feed, so they know about portions and appetites and economy of means.  One of their sons, David, is now the proud keeper of the flame, along with a barbecue in another location.

    A meat-and-three is a familiar concept in the South—one meat and three sides—though Nashville seems the capital of such eateries, and Swett’s is exemplary.  It’s cafeteria style, with a big menu hung above the line, which is manned by the friendliest servers you’ll ever meet, the kind that gives everybody a little extra, coaxes you to try the beans or the beef tips are looking real nice today, and don't forget the peach cobbler that just came out of the oven.

    The BBQ chicken is exemplary in that crisp-succulent way so many young chefs in fancier digs try to get right by brining or sous-Vide-ing or doing whatever they do and still not get it right. There is also rotisserie chicken, impeccably fried fish, BBQ ribs, and pig’s feet.

    Now, about those “threes”: classic soul food items like turnip greens and candied yams are out there, alongside okra, fried apples, pinto beans and golden  cornbread that is fired for  extra flavor.

    Those fruit cobblers are nonpareil, as good as the pecan pie and the lemony buttermilk chess pie (whose name has never been explained).

You drink soda or iced tea (I was dying for a beer), but that’s the way it is, was, and will be when you go.  What doesn’t change at Swett’s only gets better.  They've had seven decades of practice to get it right.



TAVERN midtown

1904 Broadway

    On its snazzy, expansive, inside-and-out, bar-and-booth surface, Tavern Midtown, looks like a place people go for a good time and decent food. There's a mezzanine here, a vibrant (loud) bar scene, lotsa music, and the requisite plasmas and big screens--fourteen of them. But Culinary Director Robbie Wilson calls this a "chef’s pub” experience, and it is all that and a lot more, with a better conviviality than you often find at many modern gastropubs where guests are made to feel privileged to be there. Here you'll see people--a very attractive crowd, too--having a great time of it, meeting friends and making new ones, checking out the faces at the bar, some of whom might be Nashville celebs.
    So what about the food? Well, I'm very happy to report that it's some of the most impressively, genuinely thought-through American fare you'll find anywhere in the country. Even at brunch--my least favorite time to eat--Tavern delivers high points on just about everything, starting with impeccably prepared fried eggs with warm coconut jam, Texas toast, and sweet soy.  The blueberry cornmeal waffles with cinnamon molasses takes on added interest from a dollop of whipped mascarpone, and if you're just up for salad, how about a crunchy Tuscan kale and parmesan offering with toasted almonds, currants, dressed with olive oil and lemon.  O.K., how's the burger? It is terrific, made from a beef ribeye and filet, generously proportioned, on a "meltaway bun," with your choice of cheese, bacon, griddled onions, and roasted chilies. This is what an American burger should be, great beef, great roll, solid, fresh garnishes.  Add some "white trash hash" to your brunch, and you're in business. The Tavern fries are as carefully cut and cooked as everything else, and the Tavern has become justifiably famous for its egg rolls, done up like  Philly cheese steaks. Wood-grilled artichokes with a zesty remoulade are addictive, and I could sit at the bar all day and munch on the crispy little fried catfish dusted with cornmeal and served with a tartar sauce, jalapeño-spiked cornbread, and sweet potato fries.
    There are also a few global touches, including a hearty Singapore stir fry with eggs, bacon, scallions,  and sweet and spicy soy: if this doesn't cure a hangover or anything else that ails you at noontime, nothing will.
    Saturday and Sunday they offer a Game Day Menu, which is not quail and pheasant, but geared to the kind of grub served for college and pro games on the weekends.
    The wine is not as impressive as the spirits and beer list, so there's always room for improvement.
    But not much: Tavern is expressive of the best ideas of what an American restaurant should be.  Throw in a little Southern swagger, and it's a good place to be any hour of the day. Even brunch.

Pomodoro East
791 Porter Road

    You come upon Pomodoro East out of nowhere, perched above the street, welcoming, with a patio outside, and inside some truly warm and inviting décor that includes rough-hewn old barn wood, an open pizza oven, comfortable seating, tablecloths, and first-rate waitstaff. The place smells great, wood-burning, grilling, sweet tomatoes, autumn itself.

    Chef Joe Shaw has been in the fine dining business for over 25 years and worked with Frank Stitt at Highlands and Bottega in Birmingham, then was Executive Chef at the Watermark Restaurant in Nashville.  Chef and owner Guillermo ‘Willy’ Thomas was the spirit behind  Nashville’s Capitol Grille, one of my Esquire picks in 1995 as a best new restaurants. These guys know what they're doing. It's what you call being a professional.
    They follow the rubrics of simplicity that defines good Italian cooking, beginning with carefully made antipasti like spiedini of fried mozzarella and lemon butter, and roasted white shrimp with garlic butter. Pastas are lavish with flavor and content, like stuffed ravioli with pumpkin, crab and sage, and fat bucatini with tomato and duck meat and a porcini ragù.
    The main courses include a dish Southerners know as much about as Italians--braised pork shoulder, with cannellini beans and a salsa verde, and veal short ribs with saffron risotto.  The lamb shank is braised till it gives way to the touch of a fork and knife, in a rich tomato and red wine sauce with creamy polenta on the side.

    Of course, being a contemporary Italian restaurant, there is pizza, just $9-$11, with straightforward, savory toppings that include tomato sauce, mozzarella, fontina, provolone, parmesan and basil; roasted fingerling potatoes, radicchio, gorgonzola and tomato sauce; roasted corn puree, mozzarella & fontina, pancetta and blistered onions; and pork and fennel sausage, wilted spinach, fontina, mozzarella and tomato sauce.  The crusts are good, the taste smoky, the ingredients first rate.
    The wine list is smaller than I expected, but the bottlings are well chosen.
    Nashville is fortunate to have an Italian restaurant of this caliber, and doubly so to have two chefs so dedicated to keeping it that way.

Catbird Seat

1711 Division Street

   The less said about the much-hyped Catbird Seat the better, since it is not so much an inviting restaurant as it is an ego-driven laboratory of gimmickry and a few molecular riffs designed to dazzle you rather than sate your appetite. There's also no reason to show a photo of the place because there is no décor, not even any windows, just a gray room with dark gray counter and open kitchen where the cooks work in monastic silence (with music blasting in the background).  The sole note of color is the EXIT sign. The rest is a U-shaped counter (hip contemporary chefs who believe they invented this configuration might go to any local diner or, if that's beneath their notice, to Joël Robuchon's original L'Atelier, where this style of counter first hit the high end of Paris gastronomy, oh,  ten years ago.)  A meal at Catbird Seat goes on for hours, with no choices for the guest, and much of the food and drink gets adulterated, even a single estate Champagne into which the sommelier adds quince vinegar and honey--flavors the maker certainly never intended to taste in his Champagne.  From there on, you get tiny little dishes of tortured smoked food, including dots of tasteless, hay-infused yogurt, smoked cod char roe and burned bread, puffed rice, and  a truly bizarre ice cream made by pouring milk over the burning embers of a wood fire, which tastes like what it is--smoked milk.  For this and the rest of the food you pay (including wine and a service charge for a waitstaff that does little but clear plates) $220 per person.  You may leave hungry and you may leave woozy from all the paired wines, whiskies, beers, and sake you are poured.  So, if that's your idea of a great dining experience, do call. If going out to eat convivially with friends and choosing what you like to eat is your preference, Catbird Seat is not for you.



by John Mariani

43 East 74th Street (near Madison Avenue)

    Caravaggio is the third restaurant in the Bruno Bros. mini-empire in Manhattan (they also own a wine store in Tuckahoe, NY), the others being San Pietro on East 54th Street and Sistina on Second Avenue and 81st, where the Brunos show off a good deal of their Campagnian culinary traditions.  At Caravaggio, now two years old, they have gone much farther afield, though they pulled back from some rather extraneous elements of their first few months to the relief of their very upscale, Upper East Side clientele that now packs the place every night--lots of Brooks Bros. blazers and Kate Spade bags.  They now know they can come for their favorite classic Italian dishes or try whatever the Brunos have in store seasonally, which is exactly what I did recently with their autumn menu, guided by Cosimo Bruno.
    The word for the décor is smart, a chic urban look that will last, with a wonderful wall of cartoon faces waiting either to sing or be fed. Lighting is perfect throughout, and it's easy to eat at the upfront bar.

    While enjoying cocktails, it was all we could do not to nibble our appetites away on the wonderful breads and grissini, but soon enough we were presented with sumptuous antipasti that included  the last of summer's heirloom tomatoes with a salad served with avocado tartare, homemade ginger ketchup, and finished with balsamic vinaigrette and basil pesto. A happy and unexpected starter, which I could easily make a main course, are chicken meatballs  (below) served with cannellini beans, green peas, and tomato sauce. Hamachi crudo had an oddly intense flavor.

    Pastas are glorious here: tagliatelle with a rich veal ragù;  spaghetti with a Sicilian pesto made of a mix of five nuts, diced tomato, garlic, and assertive  pecorino cheese; and very tender gnocchi made with pumpkin, amaretti for sweetness, and a sauce of butter and fresh sage (the sage a little too strong one evening), which is as autumnal as a pasta dish can be.

    We had two fine meat dishes, a classic veal chop with the first of the season's truffles, not yet with the power and aroma they will have soon, and half of a roasted chicken, juicy to the bone, with carrot puree, braised Savoy cabbage, and sweet, roasted Vidalia onions. An Atlantic halibut was successfully paired with fennel puree and braised fennel, finished with a delightfully sweet-sour orange sauce.  Roasted orata with roasted baby artichokes and artichoke puree, sautéed baby spinach and finished with truffle sauce, was both overwrought and overcooked.

    There's a brand new, very good young pastry chef named Matthew O'Haver, who is doing some of the best desserts in an Italian restaurant in NYC.  We loved the pumpkin panna cotta, the cheesecake with lots of vanilla flavor, fig sauce and strawberry foam, and a redemption of the cliché tiramisù, adding blackberry sauce, a mixed berry sorbet and a coffee ganache. Perhaps best of all was warm chocolate cake with pistachio gelato, salty caramel sauce, and sesame-smoked nut powder.

    You will drink very well at Caravaggio from one of the stellar lists in NYC Italian restaurants.
    This is clearly an Upper East Side Italian restaurant, not a trattoria, so expect the attendant fine service, led by Cosimo himself, and the sense that you are in highly civilized surroundings.


Caravaggio is open Antipasti $18-$36; pastas $22-$26,; main courses $28-$48.




As Autumn Arrives, So Do Fine Red Wines
by John Mariani

     A fine brisk autumn is upon us and thoughts turn from cold white summer wines to robust red wines that go with the stews, braised meats, and roast chicken whose pots and pans were put away in May.
    The ingredients change in autumn: tomatoes and corn and raspberries disappear from the larder and heartier foods come to market—squash and pumpkins, wild mushrooms, truffles, parsnips, cranberries, apples, and, of course, game.
    It’s also a time when a lot of wineries release new wines in hopes of big holiday sales. So, I’ve been happily drinking my way through early autumn with robust reds on my table.  Here are some I’ve found particularly rewarding.
    At the new restaurant Nomad in NYC, the signature dish is a roast chicken (below) whose mahogany-colored skin is stuffed with
foie gras, black truffles, and brioche crumbs. With this magnificent dish I enjoyed two Spanish Riojas: Beronia Gran Reserva 2001 ($30) and Baron de Ley Gran Reserva 2001 ($38). The first is a Rioja Alta blend of 88 percent tempranillo, 8 percent graciano, and 4 percent mazuela, aged in oak for 30 months, then three, with a sensible 13.5 percent alcohol. The grape blend reveals the kind of nuance that make rioja wines so appealing, with a delicious spice and velvety layers of fruit that enriched every morsel of the chicken.  The Baron de Lay is made from 100 percent tempranillo, sourced from the coolest regions in Mendevia, exclusively from the Imas estate.  After two-and-a-half years in barrel it spends a full five in bottle, and this is a fully mature, earthy, smoky example in its boldest style.
    On another night, at home, my wife and I had a bollito misto—mixed boil—of beef, chicken, veal, with condiments of horseradish and mustard on the side. This needed a wine with good acid but not an enormous amount of plummy fruit.  I chose an Alois Lageder Lagrein 2010 ($24), made by a family whose estate has for 150 years been in Alto Adige in northern Italy where red wines don’t get massive. With just 12.5 percent alcohol, this was very easy to drink with the platter of sliced meats and broth, just tinged with the condiments. 
    I always enjoy simple Bordeaux with everyday food, so I picked out a Chateau du Pin 2009 ($11), whose straightforward, medium-bodied, uncomplicated flavor of predominant merlot was just right for thick roasted veal chop with the last of the summer’s corn on the cob. Nothing bigger could have any better.
    Another merlot I like was Decoy Sonoma County Merlot 2010 ($25), the bargain wine from Duckhorn Wine Company, one of the pioneers of fine merlot in this country. If the winkingly-named Decoy lacks the complexity of the $40 Duckhorn, it is still a solid, rich, extremely satisfying wine that was perfect with a cup of vichyssoise followed by grilled chicken with sweet peppers.
    Opposed as I am to wines above 14.5 percent alcohol, I still needed something to marry with a very spicy lamb stew with chile peppers, garlic, and sweet onions; I chose a Murphy-Goode Liar’s Dice Zinfandel 2009 ($21), that neatly complemented the dish. With 15.5 percent alcohol, I was content with no more than a glass and a half with my meal, for it packs a wallop.
    None of these wines was expensive, but the hard-to-find Antica Terra Botanica 2010 ($80) was worth it for the finesse among the big fruit flavors, balanced, as fine pinot noir should be, with sufficient acid to keep its brightness at an ideal 13.5 percent alcohol.
    The wine was made in Yamhill, Oregon, in a cool vintage, so its opulence comes through without the cloying fat of a hot year. I drank it with a plate of egg-rich fresh fettuccine with porcini mushrooms and a dose of Parmigiano-Reggiano cheese.  Autumn arrived that night in fine form.

John Mariani's wine column appears in Bloomberg Muse News, from which this story was adapted. Bloomberg News covers Culture from art, books, and theater to wine, travel, and food on a daily basis.


In a parody of the  best-selling erotic fiction novel Fifty Shades of Grey, an anonymous "established food industry professional" under the pen name "FL Flower" has published Fifty Shades of Chicken, including recipes for Mustard Spanked Chicken and Dripping Thighs. Meanwhile, Benjamin Myhre and two co-authors have published Fifty Shades of Bacon.


The Iowa State Fair food offerings this year include
fried butter on a stick (left) dipped in a cinnamon honey batter and coated in a sugar glaze for four dollars. The item was crafted to celebrate the Fair's 100th anniversary of the life-size butter cow sculpture (right)


 Any of John Mariani's books below may be ordered from

My latest book, which just won the prize for best book from International Gourmand, written with Jim Heimann and Steven Heller,  Menu Design in America,  1850-1985 (Taschen Books), has just appeared, with nearly 1,000 beautiful, historic, hilarious, sometimes shocking menus dating back to before the Civil War and going through the Gilded Age, the Jazz Age, the Depression, the nightclub era of the 1930s and 1940s, the Space Age era, and the age when menus were a form of advertising in innovative explosions of color and modern design.  The book is a chronicle of changing tastes and mores and says as much about America as about its food and drink.


“Luxuriating vicariously in the pleasures of this book. . . you can’t help but become hungry. . .for the food of course, but also for something more: the bygone days of our country’s splendidly rich and complex past.  Epicureans of both good food and artful design will do well to make it their coffee table’s main course.”—Chip Kidd, Wall Street Journal.


“[The menus] reflect the amazing craftsmanship that many restaurants applied to their bills of fare, and suggest that today’s restaurateurs could learn a lot from their predecessors.”—Rebecca Marx, The Village Voice.

My new book--Now in Paperback, too--How Italian Food Conquered the World (Palgrave Macmillan)  has just won top prize 2011 from the Gourmand World Cookbook Awards.  It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world. From ancient Rome to la dolce vita of post-war Italy, from Italian immigrant cooks to celebrity chefs, from pizzerias to high-class ristoranti, this chronicle of a culinary diaspora is as much about the world's changing tastes, prejudices,  and dietary fads as about our obsessions with culinary fashion and style.--John Mariani

"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. 

"Italian restaurants--some good, some glitzy--far outnumber their French rivals.  Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. Mariani."--Aram Bakshian Jr., Wall Street Journal.

"Mariani admirably dishes out the story of Italy’s remarkable global ascent to virtual culinary hegemony....Like a chef gladly divulging a cherished family recipe, Mariani’s book reveals the secret sauce about how Italy’s cuisine put gusto in gusto!"--David Lincoln Ross,

"Equal parts history, sociology, gastronomy, and just plain fun, How Italian Food Conquered the World tells the captivating and delicious story of the (let's face it) everybody's favorite cuisine with clarity, verve and more than one surprise."--Colman Andrews, editorial director of The Daily

"A fantastic and fascinating read, covering everything from the influence of Venice's spice trade to the impact of Italian immigrants in America and the evolution of alta cucina. This book will serve as a terrific resource to anyone interested in the real story of Italian food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.

"John Mariani has written the definitive history of how Italians won their way into our hearts, minds, and stomachs.  It's a story of pleasure over pomp and taste over technique."--Danny Meyer, owner of NYC restaurants Union Square Cafe, Gotham Bar & Grill, The Modern, and Maialino.



FEATURED LINKS: I am happy to  report that the Virtual Gourmet is  linked to four excellent travel sites:

Everett Potter's Travel  Report

I consider this the best and savviest blog of its kind on the  web. Potter is a columnist for USA Weekend, Diversion, Laptop and Luxury  Spa Finder, a contributing editor for Ski and  a frequent contributor to National  Geographic Traveler,  and Elle Decor. "I’ve designed this site is for people who take their  travel seriously," says Potter. "For travelers who want to learn about special  places but don’t necessarily want to pay through the nose for the privilege of  staying there. Because at the end of the day, it’s not so much about five-star  places as five-star experiences."  THIS WEEK: PASO ROBLES, AND BERLIN.

Eating Las Vegas is the new on-line site for Virtual Gourmet contributor John A. Curtas., who since 1995 has been commenting on the Las Vegas food scene and reviewing restaurants for Nevada Public Radio.  He is also the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past reviews can be accessed at Click on the logo below to go directly to his site.



Tennis Resorts OnlineA Critical Guide to the World's Best Tennis Resorts and Tennis Camps, published by ROGER COX, who has spent more than two decades writing about tennis travel, including a 17-year stretch for Tennis magazine. He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has authored  two books-The World's Best Tennis Vacations (Stephen Greene Press/Viking Penguin, 1990) and The Best Places to  Stay in the Rockies (Houghton Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the Wall Street Journal Business Guide to Cities of the Pacific Rim (Fodor's Travel Guides, 1991).

nickonwine: An engaging, interactive wine column by Nick Passmore, Artisanal Editor, Four Seasons Magazine; Wine Columnist,;;

MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly.  Editor/Publisher: John Mariani. Contributing Writers: Christopher Mariani, Robert Mariani,   John A. Curtas, Edward Brivio, Mort Hochstein, Suzanne Wright,  and Brian Freedman. Contributing Photographers: Galina Stepanoff-Dargery,  Bobby Pirillo. Technical Advisor: Gerry McLoughlin.

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