chefturnedbum

at chef revival.com they have a service to send in knives to be sharpened plus a slew of fun toys for sale.

One of my favorite reviews of all time for Oliver. http://www.flatearth.co.uk/annescafe/food_jamie.htm

In the chef world it is rumored Galusha will have a hella kitchen.

Veil will just fall in line with the plethora of great young chefs coming to the forefront and there are a few more to come. Seattle is quitely turning into a food town. The pretenders keep falling and are replaced with professional chef owners. Think of a swatch of the newer place over the last 2-5 years. Crush,Crow,Lark.Mistral etc. Now Galusha will take his French Laundry background and drive another nail in the reformation. Good to be a Seattle foodie indeed.

Cap Hill is picking up in the eatery dept . That is the off broadway eateries I mean. That makes me VERY pleased to hear. Very pleased indeed. Maybe we will see some awesome foodie place move in soon. Does Dinette have a website?

Frat Boys do not hang at Big Time!

That was a good article. 50 bonus points for the Ted Leo reference. I am trying to place the continental store. Of course I mired on that street forever. Is Lucky Dog still open. They did a neat job and had good stuff in the beginning.

Jeez ling I wish I could be your midday treat but if you insist on a bakery then I second the moyion for Dahlia. Coconut cream pie. Must have been a fluke at Palace. Turbonado sugar ice cream at Frans and if you want to try the bet pastry chef in town then head over to earth and ocean and sample Sue MCowns whimsical delectables. Best pastry chef in the city.

The Bourbon & Barbecue Grill will be opening soon across from Hales. Talked with the owner David. Very good chap. Here is a quote from him and a link to his temporary website: We're going to have Southern flair cookin' with 13hr slow-cooked pulled pork, sausage "imported" from Alabama, gumbo, ribs, etc The location is in Fremont, almost Ballard actually. Right across from Hale's Ale and between The Dish and Ballard Bar & Grill on Leary Way. My Webpage sorry it says my webpage. I actually have no stake in the place (lol)

OK guys I just saw my knives made by Elliot Wakefield in between Skykomish and Leavenworth at rockway. They are quite awesome. I had pearl handles put on but you can have anything from micarta to giraffe bone. He also sharpens and has classes. Worth the trip if you need new knives or want to make your own. You would be surprised how little and cheap the euipment it takes to make them. Some of these guys are charging like $500 bucks per. Damn I loves cool knives.

Sid is being reopened as something new. I talked with the owner and they were going to send me some info but they are pretty busy so I am not holding my breath. They have cleared out all of the deli crap and such so I am thinking full blown eatery. Also they are giving away the sign for free. Anybody want their own sids in the backyard?

Call ahead for Bis. It is a really good place. Owner does not love kids so be aware. Very interesting guy indeed. If I could twist your arm in making the short jaunt to Duvall Cafe that would be OK. I am not sure if a lot of the foodies know about that place for dinner. They have a young NY chef who should be downtown. Very cool, casual place with good wine. A real needle in the haystack find.

Man Laurie is good. Sje is also Seattles' most beautiful chef. She is a looker indeed. Well if anybody can pull it off there she can. Man is that gonna be a big money project. For me I always have to do the poor mans route. New place will be in the first hill/cap hill area. The food will be absolutely different from BOB. More experimental and more upscale. I already got my cardboard signs ready if I fail (lol). Will work for foie gras!

By dimpled cook are you talking Laurie Allen. I looked at Nona Maria before I bought the new place I will be opening in December. The kitchen a gymnasium and the rent is so high that it better do great or it will sink like a lead boat.

When I was a young stupid, arrogant man I was offered a job as Michel richards personal assistant. I had to call that day or I lost the opportunity. Wisely I went tubing down the Salt River instead and called the next day. What a dose of reality as I was punished by the man and lost out. One of the great failures in my career. Guy is such an amazing chef and I agree that it is an amazing venue. ]

I was talking witha European pastry man and he mentioned there was a knockoff. I really hope that is true. The more pacojets the better (lol).

Thanks guys and keep em coming. If anyone knows that knockoff definitely print it here. I know it is Japanese or Chinese.

So true. They better have a superior product or they will be gone within a year unless of course they are working on a rich grandmothers trust fund. Am I correct in saying that one just went out over there?

Ahhh yes. Crispy onions. Thanks Dandelion. Now I can use crispy beets for my new place (lol).

I am going to get a Pacojet fr my place. Can anyone share and stories about their own pacojet. Also I know there is a knockoff version somewhere. Does anyone have any info on the name or where to get it or any horror stories or success with that version. I would like to get two but maybe cannot afford a pair of real ones (lol). I may have to sell my relatives. CTB in Seattle WA.

Question: What is the garnish on that bistro salad. They almost look like fried beets from the picture.

Local guy was trying to sell that place forever. Tough location to make money.

I had to chime in on judge Ricciardi. I am a food professional and if she walked in my place I would be tempted to throw her on her a$$ out in the street. She combines a lack of food knowledge combined with an arrogance that drives me nuts. Are there no better judges they could find. She is a lady who THINKS she knows food because she wrote a book. God would I hate to be married to that woman.

I never see a name on the place. What is the true name beyond BBQ place?

Maybe the guy I saw was the chef or construction engineer with keys. To hear that it is related to Willies (which is one of my faves) make it that more appealing.