[TheForge] ABANA meeting

[Saint Phlip]

On 6/22/06, Ries Niemi <rniemi at fidalgo.net> wrote:
> This is the northwest- home of the greatest food materials in the
> world, in my not so humble opinion.
> Salmon is the fish to eat around here- its copper river time right now,
> but that will end soon, but there are still good Alaskan Kings
> available- not cheap, no, but ambrosia nonetheless.
> I will see if I cant nuudge my friend the fisherman, but if not, a
> salmon is still well worth buying, down at the public market.
>
> The other thing that is pretty darn good and local is the sausages-
> Mario Batali, the big deal New York chef with all the TV shows- well,
> his dad has a little place in downtown Seattle called Salumi- and he
> makes the best sausages this side of Italy.
>
> Both the salmon and the sausages are easy and quick to cook, and will
> beat hands down any supermarket meat department type stuff you can
> find.

OK, ran it past Paul. He HATES salmon, so he was reluctant until I
mentioned having both the sausage and the salmon, so, unless I hear
other objections, looks like we have a basic menu ;-) When it gets a
bit closer, I'm going to need a head count, but I want to wait on that
until I'm actually in Seattle, so I can write it down on a piece of
paper that I won't accidently leave in CT ;-0

As it stands-

Whole salmon, grilled
Sausages, grilled
Hot bacon spinach salad- spinach for greens, grated carrots,
mushrooms, radishes, celery, anything else that looks good and salady,
w/balsamic vinager.
Rice? for the carb junkies
Cheesecake?
Chocolatl chip cookies (NOT a mispelling)

If anyone is semi-observant Jewish, or vegetarian, or has allergies,
or whatever, let me know privately and I can make sure there's an
alternative available that you can eat, or set some aside without an
offending ingredient. Keep in mind, I'm used to accomodating dietary
needs for cooking for 100 at a time, and I don't think we'll have more
than 20, so this will be easy ;-)


> I will be giving my talk on Friday, at 11 Am, and I want to hang around
> for Phillip Baldwins talk at 2pm, but after that, maybe I could take
> Phlip down to "The Market", as I will have a car and know the town. We
> could hit it at 4 or so in the afternoon, and still have time to cook.
> In Seattle, "The Market" means the Pike Place market, and it is
> amazing. Every food you can imagine, fresh and good.
> Including the very first Starbucks store, no good any more, of course,
> since they went corporate in 82 or so, but there nonetheless.
>
> ries

You're on ;-) As if I need an excuse to investigate any interesting
food market ;-) Anyway, Ries, considering the quality of your work,
you're one of the people I wanted to spend some time with, picking
your brains, never mind you've struck me as a damned nice guy ;-)

Any other menu suggestions? And, btw, I think we should have this open
to members of TheForge who live in Seattle, but for whatever reason,
aren't going to the Conference.

How shall I get instructions to everyone? I don't necessarily want to
publish Paul's particulars to an open List, in part because he's very
well known in his field of endeavor. You guys I trust, but not
necessarily Joe Random Net Surfer.

-- 
Saint Phlip

Don't like getting old? Beats the Hel out of the alternative.

The purpose of life is not to arrive at the grave, a beautiful corpse,
pretty and well-preserved, but to slide in sideways, thoroughly used
up, totally worn out, proclaiming, "Wow! What a ride!"