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Food is an avocation for our restaurant critics. We invite you to share your opinions with us.
Before writing about restaurants since 1986, Washington Post political reporter Don Baker worked as carhop, waiter, maitre d' and bartender. He's a part-time Brooklyner, whose restaurant philosophy is built on years of dining worldwide. At home he's been perfecting hot Italian sausage and sautAced shrimp smothered in Edwards country ham gravy over white Byrd Mill stone-ground grits.
After working as a lawyer in New York, Tess Autrey Bosher found her calling at the Institute of Culinary Education. Before moving to Richmond, she worked for Saveur magazine and the Food Network, and ran her own catering business. Now she tests recipes and party ideas for Style Weekly sister magazine Belle, and is personal chef to three little girls, including a budding new food critic born in February.
John G. Haddad is obsessed with food: growing it, cooking it, eating it, politicking about it and writing about it. He's the vice chairman of Slow Food RVA, promoting the benefits of local food. He recently started a program at Holton Elementary School that brings chefs into the classroom to expose children to healthy eating. At home he makes a mean risotto and homemade sausage. Find him at epicuriousity.net, and on Twitter @Epicuriousity.
After 10-plus years doing every job possible in a restaurant, Robey Martin moved on to writing about restaurants. Her dining-out principles: Try everything at least twice and always have extra napkins. When she isn't writing for Style Weekly, she infrequently updates her blog whinemedineme.wordpress.com and Twitters @shedrivesajimmy. She's rarely seen without a cup of coffee, locally roasted.
Now, onto this year's State of the Plate ...