matty_c
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Local California Restaurant Association Awards
Hi, I'm the AGM of Bleu Boheme and while I'm sure you and Ken have your issues, I just want to say that my staff is some of the nicest and hardest working people I've come across in the industry (started back east at a private resort then Star of the Sea under McCabe then Jessie when you dubbed it the 'dark star' and from there to the Oceanaire to work alongside of Malarkey and then Sean). The improvements we've made at Bleu have been the effort of a long and difficult year of refining our recipes and steps of service. Before the CRAs we did take home Best French according to the readers of SD Magazine for the second year in a row so winning best French at the CRAs wasn't a handout but the effort of a ton of heart and effort. I don't doubt that there are criticisms of the Gold Medallion Awards and I think those are worthy of debate. Personally, I'm just so overwhelmingly proud of my crew and all of the progress that they continue to make. I hope that whatever criticisms you hold of the CRAs that you don't forget that this is our art, our lives, and we are dedicated to the product and the experience that our guests have. Everything else is secondary. Awards are nice, and they can be somewhat silly, but raving fans of the restaurant is what we desire and are ultimately after. I hope you make it in someday and we'll take whatever you may say in stride, because without our guests and without their feedback, we're nothing. Best. - Matt Cope— July 9, 2011 9:50 p.m.