Rebcameron

Wow...thanks for all the great ideas! I'm going to have some fun today trying out all these fabulous tips. I'll let ya'll know what I decide...

I have a large catering event next week focusing on a Pacific Northwest cuisine. In this last minute, I am still searching for a great Smoked Salmon Pasta Salad recipe. One that will show off our the fabulous smoked salmon that Seattle has to offer. I'm thinking something with a creamy base dressing would be good...any ideas? Thanks!

Thanks Chiantiglace! I graduated from the CIA last June...your pics bring back a lot of memories! As far as the other question regarding older students. There are certain times throughout the year where enrollment has a higher percentage of older students. I was 28 when I started at the CIA in 2003...this was my second time at college! The first time a majored in nutrition and became a dietitian. I began my courses in June at the CIA and most of my classmates were people who were changing careers or had years of industry experience. After externship, I came back to school with a new group and I was the oldest student. At first it was a little strange...we're talking a lot of 18-20 year olds...but I have to say I definitely enjoyed my group. I think there was more excitement and interest in the younger group than the former.

I always find that www.opentable.com is good for searching for tables on a holiday. I've used this site to make reservations for Thanksgiving. Unfortunately, there are only two Christmas Day listings for Seattle.

Hi Chef Achatz, I really enjoy reading the Alinea Food Lab posts. I think it is very interesting that you seem to be blending both culinary and food science knowledge. After reading about the Caramel Bubble and the PB&J, where do you draw the line in your menu development? Are there any ideas that are too absurd? I'm also wondering what it is you are striving for with the Alinea menu...what standards must these new items meet? What is it that makes you say "okay" to one menu item and "no" to another? Thank you for your time, Rebcameron