Fay Jai

Swissmiss --- Point taken. For my part, the online availability of classes is a big, if not the biggest, draw, as is its affiliation with Le Cordon Bleu. While I would love to move to Adelaide, unless I win the lottery, that ain't gonna happen. Further...And I know that this may be controversial, so please don't flame me, but then we get into the old argument that my Dad and I used to have when I was applying to University. I would bet that a program in Gastronomy affilliated with Le Cordon Bleu would carry more weight then on affiliated with, say, The University of Washington, of which I am an alum. Great school, lots of athletic money behind it, Mary Gates Library, blah blah blah...But I don't think "Gastronomy": when I hear "The U.W." I do when I hear "Le Cordon Bleu." Just my 2 cents ~Jason

As I thought. (Thanks, btw, Ms. Goodman!) I really think that this is sad. But, well, that's the market, I guess... BTW...Has anybody gone thru the Adelaide program of study? Care to comment on what you thought of it? Thanks! ~Jason (edited to add question)

Appears that Boston University has killed their Grad Program in Gastronomy. Sad. I wonder if there are any left here in the states? (My understanding that this was not a culinary school, rather a grad course in the study of food and gastronomy in general) ~Jason

Whoo Hoo! As soon as the Escrow Co gets the #'s to the county, (on paper, @ least...) We are Homeowners! YEE HAW!!! (Just BTW...Anyone watch Lost last night? Creepy, or what?) Ok...down to biz. Went to Muy Macho Monday night. Anita and tighe, this question is squarely marked to you 2, (but of cousre, I'd LOVE to know what other people think.) I ordered the Carnitas, as neither Amber or I had ever had them. (The menu proudly proclaimed that they are cooked in their own lart ) "Great!" I thought. Mmmmmmmmmmmmmmmm, juicy pork. Amber ordered the Carne Asada. We got our foor and were duly impressed with the size of the serving. Thumbs up there. However.... Are carnitas supposed to be dry? Amber loves Carne Asada, and has eaten alot of it, (Great flavor at Muy Macho,) but remarked that hers seemed dry, too. There was not that normal sputter of sizzling fat as the waitress set her plate down. As I didn't know what to expect, I was, well, underwhelmed. The pork was finely shredded and looked like it had been grilled on a flat grill.....that had not a drop of oil on it. The best way that I could describe it would be like sorta crispy, sorta leathery dry pork hash browns. I guess you could say that I was a little disappointed. Was this a correct interpretation of the dish? I was expecting, I dunno, jucier pork. Your opinions welcome! (Oh, yeah, and I live like, seriously, 3 minutes from Rascal's. Thanks for the advice, tighe, I'll be hitting that place up for sure!) ~Jason

Whoo Hoo! Thanks Tighe! I will be SOOOOOO Macho...To quote my Dad..."Muy, Muy..." I can throw a rock and hit the place from my house, no kidding. Thanks again. ~Jason

Of course, now watch, it'll fall thru at the last minute.... .... But, we're gonna think positive. Amber and I are buying a house in South Park. We ate at Juan Colarado's the day we viewed the house and I am excited to go to Muy Macho....(God, what a great name!) I'll be a regular attenedee at the Monday night meetings at The County Line as well. (YAY for Karaoke!) So.....What's good to eat down that way? I can count the number of times I've been to South Seattle on about 12 fingers, and most of those times it was basically near Safeco Field. Anybody got any suggestions? Preferably cheap, because after we start making our mortgage payments we may never be able to afford to eat out at a "good" place again...lol

Samba is open. I made a promise and will not say more, but Samba is open. Ummm...BaconFat...What say you go in a give us a report? ~Jason

Soooo..... The Prosciutto Fig is under way. Man, is this a tasty, tasty pie. We have also switched to a better product on the prosciutto end, and it makes a difference. TRY THIS PIE! I almost like it as much as the Salumi....Not Quite, but almost... ~Jason

Thursday, you say? I'm there! With Proscitto, fig and fresh moz sounds like it could be my favorite pizza. Have you considered offering pizzas with sliced potato? ← Actually, our Chicken Rosemary that we run during the Winter has potato on it, but we don't have it as a year 'round topping, sorry. ~Jason

Hi All --- It's been awhile I know, but I just had to post about the brand new seasonal that we will be doing at Pagliacci starting next week. Now, as far as I know, we are the only place in town that has this on a pie, but feel free to correct me if I am mistaken. Next Thursday we will be starting a Prosciutto and Fig pizza. We had a spec meeting on it today and I could not stop eating it. Dough, olive oil, FRESH mozzarella, (which I think is another first for us) prosciutto, figs, and basil. Thats it. Yummy yummy yummy! I'd love to hear what ya'll think about it, and maybe we'll see you at the Pag on the Ave! This one will be around for a shorter time period then our other seasonals, 'cause we want to make sure we are getting the figs at their best. Just so ya know. ~Jason

If everything goes right, a little bird told me that Sam Hassan's new place, Samba, should be open sometime next week. Keep your fingers crossed.

Hi Wendy! LUCKY! Man, I envy you guys! You are gonna have a great time. Cafe Du Monde and Central Market and NOLA...GREAT choices. I'll second, (and have thirds, please ) Mother's for breakfast. Imagine if Beth's on Aurora had great home made food, wasn't as smoky, and had better atmosphere...er, no, imagine if Andy's Diner had WAAAAAAAAAAAAAAY better food and had more charecter, er, well...no...Crap...No place like Mother's here in Seattle! . Gotta put this out there...How come no one has suggested Ugleisch's? Have they closed? AND! You GOTTA get a Ramos Fizz while you are there...Yeah, so New Orleans is known for the Sazerac. Big Deal, you can get that here in Seattle...But can you get a decent Ramos Fizz in Seattle? It was invented in New Orleans, and it is like a gin milkshake. Mmmmmm....Ginny.... Have Fun you 4! ~Jason

I heard (emphasis mine, but wanted to emphasize that! ) that the U-District location was absolutely filthy. Ick. ~Jason

Old Wing Dome...Right up from my favorite Pizza Place ~Jason

Talked to the owner of "The Light Gourmet" today on my way back from the bank. Couple of things: Seafood Risotto and Seafood Pasta coming soon. And the Prime Rib? Yup....really is "Prime" Rib. Unless I am mistaken, he's probably the only place on the Ave to have Prime Grade meat. Kudos to him ~Jason

Sooo.... One of my purveyors let me know about Sam Hassan's new place. He was the owner of the Rio Brazillion Grill in the U-District. His new place will be called Samba, and is located near the corner of 94th and Roosevelt, up near Judy Fu's. After I finished screaming his ear off with excitement, (Thanks, Greg!) I decided to stop by on my way after work. Luckily for me, Sam was there working on getting the place open. Samba is in what used to be an old japanese place, I think it was called Satchi. In any case, wow....I have not met a nicer guy in a long, long time. I let him know how thrilled I was to be meeting him and was ecstatic that he was getting his new place in shape. I asked him if it was ok for me to post about our conversation and he had no problem with that. (Can I say again what a nice, gracious guy Sam is?) So. Family style Brazilian food. Interior will be bright, blues and oranges. It will not, repeat NOT be a churrasceria. The menu will be relatively simple to start with. The beef will be Australian Free Range, and the coffee will be Organic, Shade Grown Free Trade. He'll have some Brazilian beers, and the wine list will draw mainly from Spain and Argentina. There will be about 20 wines, and Sam wanted to stress that he will strive to keep the markup down, because it is his opinion that wine should be approachable and that it adds to the enjoyment of the meal. (Amen, brother, Amen.) Also, he is making it a point to match the wines to the food that he will be serving. I'm glad to hear that personally, 'cause I am an idiot when it comes to wine. He's shooting for an early August Opening. Also, The Lite Gourmet opened in the U-District just right down the place from my favorite pizza place lol Nothing over $10, and they will try to get the food out fast for you if you are in a hurry. Open until 9ish every day. Starters --- Bouillabaise, Mussels (YUM) and Baked Oysters. Soups --- Shrimp Bisque, Clam Chowder, Veg/Cheddar and Veg/Beef Mains --- Only 2, but hopefully good --- 1/4 Roast Chicken w/ Tarragon and Paprika, and Prime Rib. (Hello, Beautiful!) Sandwiches --- Roast Beef, Turkey, Seafood Salad and 'The Light Gourmet" Sandwich...Sorry, was in a hurry and didn't get the description on that. Because I am an idiot, the owners name escapes me right now, but he's a real nice guy and I hope he does well. See ya! Jason

Amen, brother. Shiner Rocks.

sign is up on the old King's Chinese Space that "Sakura" japanese bistro will be opening soon..15th and Lake City Way...

Here's why... http://forums.egullet.org/index.php?showtopic=57184 Have a nice Day!

Andy's Diner still intrigues me. --braincell ←

Ixnay on Marjorie during the week...I called tonight and the kitchen closed at 11pm. Looks like maybe Yamashiro up on Aurora...Hell, closer anyway...AND Non Smoking!

The Met! Chaco Canyon in the U-Dist is a raw food place I think.

Can't for the life of me think of one!

There's smoked Yukon at Madison Market right now.. mmm... fatty and smoked salmon :) ← I bow to you, Laurel!!!! Mmmmm....Smoked Fat....

I talked to one of the guys at Inversity Fish and poultry, they said that the copper will be in soon. I asked about the Yukon, ('cause I agree with you, Bastila Shan...iz Yummy! Mmmmm.....Fatty Salmon....) he said that it would be in after the copper river and would be pricier....but hell, its worth it to me. (Everybody now....Mmmmmm....Fatty Salmon.... ) Jason