Bobby Stuckey

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Frasca Food and Wine | Pizzeria Locale | Scarpetta Wine Company


Brad Thomas Parsons is the author of "Bitters: A Spirited History of a Classic Cure-All" (winner of the James Beard and IACP Cookbook Awards), "Amaro: The Spirited World of Bittersweet, Herbal Liqueurs," and "Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers." Parsons received an MFA in writing from Columbia University, and his work has appeared in "Bon Appétit," "Food & Wine," "Travel + Leisure," "Lucky Peach," and "PUNCH," among others. He is at work on his new book, "Last Call," to be published by Ten Speed Press. He lives in Brooklyn, New York.

 

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