Michael Sanson


Michael Sanson took over as editor-in-chief of Restaurant Hospitality magazine the same year Star Trek creator Gene Rodenberry’s ashes were launched into space and Paul McCartney was knighted Sir Paul by the Queen. Since then he’s been writing about his restaurant experiences in an editorial currently called Sanson Sez. His column has elicited all forms of love and hate, which are documented on our letters page, Back Talkin’.
If you have a beef with his opinions or want to share a little love, email Mike. The best of your comments will appear in Back Talkin’.

Jackson Cannon 
Imagine yourself in a Parisian bar sipping a Jack Rose while awaiting a romantic interlude. It's easy to do with the help of Ernest Hemingway, who describes
Make A Choice: Food or Fuel? 
Since the last issue of this magazine hit the streets, dramatic scenes of flooding in the Midwest have dominated daily newscasts. Countless homes have
Curtis Duffy 
It happens all the time. A star chef who has brought fame and fortune to a restaurant moves on. It's a bad place to be if you're the owner of an abandoned
Fighting The Credit Card Companies 
A few weeks back a House Judiciary Committee held a hearing on proposed legislation that would prevent credit card companies from imposing transaction
Clay Conley 
At Azul in Miami's Mandarian Oriental, the open kitchen operates at a controlled, yet frenetic pace as customers relax in a zen-like setting of Asian
John Kinder 
There's been a buzz in Chicago about this mixologist dude who's been creating a scene at MK, which has long been known for its food because of chef/owner
Barton Seaver 
At a time when many are talking about saving the planet, Washington, DC, chef Barton Seaver is walkin' the walk. Several months back, the Blue Ocean Institute,
If Ted’s Right, Try a Knuckle Sandwich 
Last month, former media mogul and restaurateur Ted Turner explained during an interview with PBS’s Charlie Rose that in 30 or 40 years no crops will grow because of global warming.
Camber Lay 
Take a look at that face! It's the future of mixology. Yeah, we know that's a fancy-ass moniker for bartending, but Camber Lay (that's her name, and what
What Are You Doing to Survive? 
Last month, the Feds made another big move to cut interest rates with the hope of jump-starting a stagnant economy that has consumers skittish. In fact,
Jonathon Sawyer 
When Jonathon Sawyer talks about the lamb he gets from a small farm just miles from his Cleveland restaurant, you'll be reminded of Tom Hanks in Big.
BAM! Emeril Took A Shot And Scored 
For a while now I've been carrying on about the celebrity chef phenomenon both the good and the bad that come with the elevated status celebrity brings.
Lindsay Autry 
It's not always easy finding great eats in smaller cities off the culinary beaten path. So if you stumble across a place named The Lazy Goat in Greenville,
The Top Chef Phenomenon Is Taking Its Toll 
According to the National Restaurant Association, rising food costs had the greatest effect on your company last year. This year, however, many of you
Jamie Lauren 
Its not always easy for a chef to get noticed in a highly regarded watering hole, much less one named for a legendary spirit that was banned in 1912 for
Penton Restaurant Group

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