Bobby Stuckey, co-owner and master sommelier at Frasca Food and Wine in Boulder, gives Eater Denver readers a behind-the-scenes look at his work. The French Laundry veteran advises sommeliers to "make sure the wines you are listing work well with the restaurant's cuisine" and says wine buyers need to be "consciously tasting each vintage" to avoid "duds." [-EDEN-]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?
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