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- drew_s - May 14 2009 | food, drink, detroit, television
I had assumed that Chef Symon didn't spend a lot of time here, but apparently that's not the case (or it is, but he hides it well). Nice interview.
Quoted: I think it was one of those things that in the '50s and '60s it was very sophisticated to get a cocktail and a nibble. And then it kind of turned a little bit into … I don't want to say a train wreck of a happy hour kind of thing, but you know "eat a 40 buckets of wings and 25 cent beers." Which was fun when I was in college, but I think it just happened that fine dining moved away from it a little bit.
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i really enjoyed that. very funny and very nice!
I love Michael Symon. Good read. With swine flu probably driving the price of pork down, this should come in handy.
we need to try this. we also need to try slows bbq SOON!