90DollarStaffMeal

I can't reiterate that sentiment enough. We go through more than a case of 1L 101 rye every week at my bar and I can't tell you enough how much I would love to play with some barrel proof of your beautiful juice. There's such a dearth of barrel proof rye out there. Please please please make this happen.

Fuck. I can't believe I missed this. I worked for a sous chef who had previously worked for you, and the dude was an absolute monster. He was only 23 or 24 and was just an absolute badass cook. I don't really want to get too into it in a public place, but he was running your grill station at 19 I think, and left cooking for awhile because of an incident with his brother. He loaned me his copy of your book, and I absolutely loved it.

My question is regarding modernist techniques vs. classic. You are very obviously knowledgeable and well practiced with the bleeding edge of cooking technology, but you do the fundamentals exceptionally well. How do you balance that excitement you get from exploring new techniques while still making sure that you are staying true to the dish and not taking it too far?

Thank you!

Thanks for the help!

The fucking timing on this one.

Hi Sam! My friend in Australia and I have just agreed to start a liquor import/export business partnership. I will own the US side and he will take the AUS side. Obviously my biggest hurdle to starting are all of the regulations I need to go through and figuring out which state is the best for me to warehouse the liquor both logistically and which state has the most favorable laws. Currently living in PA, but no way in hell I'm going to operate out of here because of the PLCB. Super fun legal digging for me ahead (mostly with the TTB and states liquor boards) to narrow it down and then hire a lawyer to help me finalize it.

Questions are as follows:

1. If you don't plan on operating the business in a state, which is the best to register your corporation? I've heard anecdotally that Delaware is fantastic.
2. Which corporate structure would be best? I read the article that you linked about the differences. From my research, it doesn't seem like most liquor import/export companies need a lot of shareholders. If I got to the point where I was considering growing to the point where I needed to start thinking about issuing more shares, what are the downsides of starting a new C-corp with the express intent to buy said S-corp vs. just starting off as a C-corp.
3. Insurance. What insurance would you recommend that I look for? Any specific providers that would be good?
4. Any obvious glaring holes that you see that I should research?

Thank you for doing this!