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#129 Paula Agganis: 5 Minutes of Confidence Started This Restaurant
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#128 Calliope Draper: How Do You Reach Nationals Without Ever Bartending?
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#127 Alberto Antonini: A World of Wine in One Life
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#126 Brian Crossan: Why Does Being a Restaurant Manager Still Suck?
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#125 Steve Schneider: What Does It Take to Run the Best Bar in North America?
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#124 Ivan Usov: Why Won't American Bartenders Pay to Learn?
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#123 Ted Haigh AKA Dr. Cocktail: 4 Phone Calls That Rebuilt the Modern Cocktail Bar
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#122 David Way: Piedmont, 60 Appellations & 80 Grapes...You've Sold 3
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#121 Sarah Heller: Master of Wine Explains Why You Need Specialization in Wine
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#120 Jack Schramm: Solid Wiggles, Jello with a Voice
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#119 Claire Trindle: The World of Cider is Way Crazier Than You Know
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#118 Kate Mikkelson: Booze and Candy, the Perfect Pair
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#117 Brian Hoefling: You Didn't Know This 600-Year-Old Spirit Exists
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#116 Glenmodan: Even Whiskey Experts Fear This Test
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#115 Andrew Roy: Guest on Restaurant Rockstars
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#114 Andrew Neather: What's My Wine Carbon Footprint?
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