Consider any fine dining experience you have had that has really made an impression -- good or bad -- on you.  Chances are, the people involved made a big difference in that outcome.  Whether it was the chef who took time to stop by your table and say "hello" or the server who was rude, individual actions make or break most dining experiences.

Chefs, sommeliers, maitres d'hotel, servers, cooks, bartenders, runners, busboys, dishwashers, managers, and restaurateurs all make a difference in the dining out experience.  And when you or your friends try to recreate that experience at outside of a restaurant environment, the purveyor, fishmonger, butcher, retailer, wine shop proprietor, cookbook author, cheesemaker, and of course the home chef shape the outcome of the experience.

There are plenty of web sites, magazines, newspaper columns, and TV shows devoted to restaurant reviews and recipes.  But Cork & Knife is about the people.  Here you will find individual and team profiles.  There will be news about who's doing what and where.  You can expect audio and video interviews with interesting people.  And we will even take a look at the food media itself because they have a significant -- if indirect -- impact on your experience at fine dining restaurants and fine amateur dining at home. 

The philosophy and personality of individuals create the atmosphere, menu, wine list, and product selection.  Cork & Knife will explore how these people got to be where they are today and perhaps give a hint as to where they are headed. 

This is not a celebrity-driven endeavor.  While prominent chefs and others will not be ignored, neither will they be the focus.  How many times in the past year has your dining experience been more significantly impacted by a celebrity than a line cook or less prominent chef?

The initial focus will be on the Northeast United States, with a special emphasis on Washington, DC where I frequently find myself in the middle of the fine dining scene and I know many members of the local restaurant community.  Over time, I expect the site will grow to cover more regions through correspondents and contributors.

I look forward to serving fellow diners and cooks through Cork & Knife, and I welcome any feedback you may have.