Got A Question for the Expert? Pretend You're a New Yorker Staff Writer & Ask Mr. Gold
Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to firstname.lastname@example.org or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear for a minute. Some of us do that all the time.
Anne Fishbeinthe invisible restaurant critic
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