Fay Jai

Was torn on where to put this and decided that this thread was the best...Barring any major problems, the new Paglaicci in Kenmore will open for biz tomorrow, Thursday...Just in time to deliver the Salumi Primo! Jason

Don't get me wrong, I LOVE the show, but are its ratings as high as your post seems to suggest? ← 5 seasons ain't chopped liver. ← Gotcha.

zilla369 and chefzadi --- Please don't get me wrong. I'm with you! IF that had ever happened at any of the restaurants I have been at, the result would have been the same, they would have been canned. That being said --- I stand firmly by my assertion that it happens...probably more then we would like to think...

Don't get me wrong, I LOVE the show, but are its ratings as high as your post seems to suggest?

I'll keep a watch for ya!

Article in the NYT: http://www.nytimes.com/2005/02/02/dining/0...html?oref=login When I was working my first job as a manager in HK, the staff often talked about how funny it would be to have a TV show about the various insults that had been thrown their way by the customers that they had ("Especially the Americans..." they would sniff, and then look my way...They were all Brits). Everything that I read in that article I first heard there and have heard often since. I can completely agree w/ Mr. Elizondo in the article. Servers talk, they remember, and they can "arrange" for things to happen to people's food. I always keep in mind that I don't generally see my food until it has been set in front of me. I've heard too much about what has been done to food then to even want to try to take the chance. Is it right? No. But does it happen? Yup.

All Right, Folx.... Fennel and Finnocchiona is in, will prep tomorrow and it will be ready to go on an order pie basis the second we open on Thursday! Whoo Hoo!!! Jason

Crap...Now another place I'll need to go... ... So this is on Robson, you say? Close to the city center, perhaps? Thanks! (I think... ) Jason

MMmmmm....Rabbit...Probably the only thing that might get me out of my duck rut...

DUDE! Above and Beyond the Call! What, are ya' trying to brownnose me to come in? It's starting to work!

"(And just so no one thinks I'm completely insane, Fay Jai asked about Lumiere on *another* board.)" Guilty as charged! As usual, egullet has more (and funnier) responses... AND...nwyles, if we have time, you'll definetly be seeing us, I've been positively salivating over reading about your steak and pudding...Yum. Hopefully I'll be able to say hi.

Bev/Tip and Tax....$120 would be great if we could get away with it. We are not huge drinkers, we like to spend our cash on the food .

My Wife and I are heading up for my B-day in February. I LOVE French food, and would like suggestions on restos near Robson that would be good. (I plan on a sugar coma at Notte's Bon Tonne.) I'm looking to spend about $120 or so for thew both of us. I keep hearing about this Hamilton Street Grill...worthy of a detour off of the French path? I guess the Chef posts here? AND would like to know the best place where I could get an absinthe as I've never had one. Thanks!

Just a reminder tho...We won't be running it until Wed the 8th, as we will not be recieving the product until Thursday the 3rd. edited to correct fat finger spelling errors

We'll have it on the Slice Bar Wed and Saturday. It will be available to order at all other times, tho!

Should we come up to your store in the U District, or would the one in Montlake or Captial Hill be just as good? Jane ←

HA!

Um....Armandino v. Iron Chef....Batali? Seriously....Mr. Douglas comes to mind. Not neccessarily even for his food, (don't get me wrong, I think it is great,) but the rep that he has as well.... Anyone else?

Thursday, Feb 3rd. 726-1717 in Seattle and 425-453-1717 on the Eastside for delivery. I'll be running it on the slice bar that Saturday here at the University Pizzeria.

Ok... here goes... Here for pix... http://forums.egullet.org/index.php?act=mo...album&album=664 Hope that it takes you where I think it will. Looks like I was an idiot and posted the pix in reverse order...Sorry, (It's my first time! ) So, Matt, Jeff and I went down to Salumi and arrived about 9 am. Armandino, Marilyn, Brian, Gina and Dewey and Jose were all at work already. Brian had us suit up and showed us around. BRRR....cold back there! Brian explained that it needed to be to keep the bacteria count down. It was very, um, white, too. Looked like a stripped down hospital. First thing that you see to your right is the curing room. My God. Seattle's very own Cathedral of Meat. High, high ceilings, and all manner of proscittos, salamis, sausages...Man, what a sight. We went into the spice mixing room first, where they made the different spice mixtures for the meats. Then, into the cold room, where we met Dewey and Jose and watched as Jose mixed up the sausage in the horizontal mixer while Dewey washed the casings. After mixing the Pig and the spices, into the extruder it went. This is where the fun started. Over the course of the next 2 and a half hours or so, we helped stuff and tie the Finocchiona, which we will be using on the Salumi Primo. I'll say this, for Dewey and Jose's sake I was glad that we were only there for a little while, as we were slowing them down . It was a lot of fun. Brian answered any of the questions that we had, and really had a good chuckle when I asked if it was ok if I posted on egullet about the visit. After that, he showed off the curing room and gave me some time to snap some pix. After that, LUNCH! . Plate of Salumi, Spaghetti with meat balls, Gorgonzola, Provolone, and cream of tomato with macaroni. Man, it was good! Too Good, the food coma that resuled was what has delayed this post so long! Hope that you are able to view the pictures! Jason

Both. I am going to be telling the other pizzerias to try to sell the hell out of it. We here at the University store generally try to run the seasonal once a week, however, I will be running this one twice a week, a weekday, (most likely Monday or Wednesday,) and on Saturday. Hope to see some of you! Jason

Our Salumi Primo starts on Thursday, Feb 3. Olive Oil Base, Mozzarella and Fontina,Mama Lil's Mild Peppers, Roasted Fennel, and Finocchiona from Salumi. Can't wait... As always, 726-1717in Seattle and 425-453-1717 on the Eastside for Delivery. I REALLY hope ya'll like it! Jason

It gets talked about enough here, it may as well have its own. For real and I promise and if I don't do it I'll...I don't know, I'll think of something, FULL report (and hopefully pix) of my visit to Salumi on Monday the 17th. I'll post it to this thread. OH! And after next Thursday, I'll post what lunch was. The owners of Pagliacci are taking us there so that we can "get to know" the product. Yeah, I'll get to know a lot of "the product". The Fast starts now....

OK... The report on the Salami making at Salumi yesterday is coming...but I'm at work so I am going to report this fisrt, and the Salumi post will be later on 2night after I've gone home. FYI...Paglaicci will be donating all of Thursday, Jan 20th's profite to tsunami releif. (Mercy Corps, I beleive) If you were going to order a pizza this week, could I suggest that you do it Thursday? More later....

"Mr. Bayless" indeed. Just when I thought I couln't dislike Flay more, he uncorks this one. Jesus Key-rist, what an unprofessional asshole. HEY FLAY! THATS CHEF BAYLESS TO YOU!!! Idiot.