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Peter,
Hello. This is Leia with NSMH. I just wanted to let you know that I
am truly enjoying looking through your site and using everything it
has to offer. I really enjoy the articles. I know you have been in
contact with Jarvis so I just wanted to check in and see how
everything was and if you needed anything from me. Take care and I
hope to speak with you again soon.
Sincerely,
Leia Yoon
2004-2005 National Public Relations Director
(Cell) 201-618-0580
National Society of Minorities in Hospitality
www.nsmh.org
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Hi Peter,
Thank you again for calling me!! I appreciate it very
much and I look forward to educating Maryland about your amazing site.
I will also let Sandy Mitschke from the Texas Restaurant Association
know about you and your wonderful site. Please let me know if I can be
of assistance to you in the future. I look forward to talking to you
again soon, Alaina
Alaina McCullough
Director of Workforce Development
Maryland Hospitality Education Foundation
6301 Hillside Court
Columbia, MD 21046
800-874-1313 Ext. 1015
alaina@mhef.org |
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Good Morning, Peter!
What a great article! (P.O.D.
in the marketing section of
www.RestaurantU.com)
I love the Italian lessons (at Carrabba’s) in the
restroom. It brought a big smile to my face....
Great additions to
www.restaurantU.com.
I am very proud to be a contributor.
Cheers,
Roy (MacNaughton)
Roy W. MacNaughton is an operator, marketer and
journalist with over thirty years of international hospitality and
foodservice experience. He may be reached at:
roymac@winning.com |
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Peter:
As a Midwesterner, I'm sure you appreciate the irony
in Chas' column about my adopted Midwest State of Ohio. The governor,
a fellow named Taft, and obviously related to the President of the
same moniker (and tonnage?), signing a bill to prevent obesity law
suits- Very ironic indeed!
With my John Carroll roots, you knew too, that I'd
know that about Cincitucky and chili. Yes, volumetrically speaking,
they are the leaders, but the Holy Grail for Texas is Terlingua.
Speaking of Cincitucky, ever been to the Montgomery
Inn on the north side of town? Barbecued ribs are exceptional, albeit
not Texas style (i.e. slow smoked). They par boil them before cooking
and basting them with ketchup-based bbq sauce on the grill.
Ron T.
(writing in reference to Weekly Restaurant Connections, Jan. 10, 2005,
Vol.8, Issue 2) |
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