Want to know where to eat or find the Cape Fear region's best chefs? Want to know a great place for sushi or a cooking class. Liz covered Wilmington's food and dining scene for nearly a decade. Her food blog, Daily Dish, and her work for the Greater Wilmington Business Journal tracked restaurant openings and closings as well as chef comings and goings and lots of other tasty nuggets.
Her Friday column The Dish and Port City Foodies blog posts in the New York Times Company's StarNews provided the same up-to-the minute food news she continues to provide today. Also, follow Liz on Facebook and Twitter to keep up with the latest food and dining news.
Now, Liz is sticking a fork into Indianapolis as the food and dining writer for the Indianapolis Star. Stay turned for her Midwest food news coverage!
|Taste of the South||Fodor's Travel Guides||Wilma Magazine|
|National Fisherman||U.S. Airways Magazine||Culinate.com|
|Our State||North Carolina Signature||Coastal Review Online|
|Wilmington Magazine||News and Observer||Wrightsville Beach Magazine|
Food editor giving a modern edge
Daily News food section with clean
design and articles relevant to eating trends and seasonal ingredients,
while documenting the best restaurants and the people behind them for
coastal Carolina entertainment magazine MAX and the former ETC.
Assistant managing editor supervising
eight reporters, coordinating articles and art and designing pages for
the award-winning The Daily News,
circulation 25,000, in Jacksonville, N.C., a military and retirement
hub that attracts national attention, most recently Camp Lejeune’s role
in the war with Iraq. 1992-95/2001-2004
Researcher in charge of finding sources and conducting and transcribing interviews for a full-time freelance writer who specialized in education, business, tourism and personality profiles for corporate and commercial publications. 1991-1993
Catering business owner of the full-service Liz Biro Catering that featured ethnic, American, and traditional and contemporary Southern cuisine for groups of up to 200. 1995-2001
Menu/marketing consultant producing souvenir menus and oral presentations for special events at The Clubs at Pelican Point, Marine Corps Air Station Cherry Point, N.C. (2004-2006) and at a modern version of the 50-year-old Rex Italian Restaurant, in Morehead City, N.C., that offered traditional and contemporary Italian food (2001-2003).
Culinary arts instructor teaching hands-on vegetarian cooking classes to groups of 12 to 15 for Coastal Carolina Community College in Jacksonville, N.C. 1997-1998
Assistant catering chef specializing in grilling, fresh pasta, salads, heavy hors d'oeuvres and light buffet foods at Le Bon Café, a French bistro in Alexandria,Va., whose catering branch was known for creating imaginative foods from all over the world. 1995-1996.
Political science/journalism, East Carolina University, 1980-1984.
Culinary studies, Lenoir Community College, Kinston, N.C., 1989-1991.