Blair P. Houghton wrote:

> Phred > wrote:
>
>>On Tue, 30 Sep 2003 19:21:33 -0400, Bob Pastorio >
>>scribed:
>>
>>Pastorio!
>>
>>Where the hell is your restaurant? After hearing these descriptions I
>>have got to try it! Good God, those dishes sound fantastic!
>
> I would guess Aspen. I think he's told us before, and I
> don't think it was Aspen, but that's what I'm guessing.
> He probably tells it in the reply pending your question,
> but I'm getting my wager in before reading it.
>
> --Blair
> "Note: sending yourself stuff by
> registered mail doesn't make it legal."

Not Aspen. Actually in small towns in the Shenandoah Valley of
Virginia. Staunton and Harrisonburg area. Ran Massanutten Resort
foodservice operations for a while. I got out of restaurant operations
completely in 2001. Nowadays, I write, consult, do radio and TV, make
and sell my products locally.

My biggest cooking challenges these days are for Carla's sleepovers
when she has a dozen middle-school kids of extremely varying tastes
and receptivities crowded around the dining table. Watching them
attack cheese, beef, seafood and a couple dessert fondues was
terrific. Helping them make pizzas with all sorts of exotic (for them)
ingredients was a trip. Artichoke hearts, brussels sprouts, anchovies,
stinky cheeses, fish and other things that they wouldn't normally eat
at gunpoint. Round ones, square ones, triangular ones. One even made
with frozen French fries! gently smooshed together as a crust.

I do miss the dynamism of a busy restaurant now and again. I don't
miss the long days and physically-demanding life it is. My last
operation was open from 6 am to 2 am, 365. Four hours closed to clean
and restock and back at it. Bar, restaurant, banquet spaces and
off-premises catering. Staff of 70 at its height. A new soap opera
every day.

Aspen, you say. Hmmm...

Pastorio