Posted 04 July 2004 - 11:15 AM
Thanks for doing this Q&A with us...
I live in Seattle and go to Salumi for lunch as often as possible. In fact I was there for one of the sit-down lunches that are being offered twice a week now. Absolutely tremendous!
I was wondering if you would share your thoughts on what a phenomenon Salumi has been in Seattle, given that what I have heard were always fairly modest ambitions on your father's part when he opened it. It has literally changed the face of the food scene in the city.
Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.
- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946