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Q). Dear John,
Last week while having dinner at Blue Moon, we saw you and a group of
very big men come in and sit down, eat a few dishes and leave. What was
that all about?
Mario R.
Via e-mail
A). It all started when Al, a reporter from the Sacramento Bee,
was down here doing a big spread on whale watching and kayaking. I
hooked him up with Chris Arcoleo, owner of Chris' Fishing Trips and
Whale Watching. As we were talking, Al asked me about what was going on
in the Monterey restaurant scene. Well, I suggested a five-restaurant
dine-around with three dishes at each place. Included were my four
joints and my nephew's place, Café Fina. The stage was set when Dom (my
nephew) called and asked if his friend, the great John Madden, could
join us. Now, it is rumored |
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that John
Madden knows how to hold a fork. I figured three dishes each
restaurant and thirty minutes in each place. That's fifteen different
dishes plus desserts in two-and-a-half hours (hopefully). So off we
went. First stop Domenico's for abalone, Pasta Capri, Oysters
Rockefeller and a couple glasses of sauvignon blanc from Scheid
Vineyards. Next stop was Abalonetti for a celebration of calamari. We
had everything served family style this time. Marty's Special, squid
cutlets and some famous fried calamari pared up with a chardonnay from
Trinchero Family Vineyards. Fortunately, our third stop was within a few
steps of the first two, Café Fina. Dom served up Monterey prawns, lamb
stew and some pasta with cauliflower. Keeping more or less on schedule,
our drivers took us to Blue Moon for seared-rare Ahi tuna, Dungeness
crab risotto and some oxygen (just kidding). Keep in mind, we were just
trying to have two forkfuls of |
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each
dish. We rested a bit and refreshed with my
new favorite "intermezzo": a secret drink with a drop of this and a drop
of that, guaranteed to make them all hungry again. Now for the home
stretch, a short walk up the street to The Whaling Station. I'm talking
steaks! Double porterhouse, a couple of filet mignons, one Kobe New
York, the one-pound chicken fried steak and a two pound slab of prime
rib - not bad. Not only did we polish off all of the meat, along with
the amazing Hahn Estates Meritage, but the boys wanted dessert. So, here
comes the chocolate lava cake, three kinds of
Italian fruit sorbets and some pineapple carpaccio with coconut ice
cream. Dom brought along some delicious éclairs. We started at 6:30 and
finished up at 11:00. What a blast! We can't wait to do it again. Now
it's your chance. Call me at my office and I'll supply the details. |
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Q). Dear John,
As you know I've emailed you before (Mike Mucci of Cleveland, Ohio), and
I really enjoy your television show. My question is, my cousin Al and I
are planning to open an Italian market here in a Cleveland suburb and
would like to feature the Mugnaini oven as our unique selling
proposition, it could be the one thing that would differentiate our
business from all others in the area. Could you lend any other ideas or
comments? Also, we want to build our brand around one supplier for our
pasta products to take advantage of their name and established products
here in the Cleveland / Detroit area
www.mamamuccispasta.com. Would it be advantageous to
feature just one line of pasta products, or do
you think it might be too structured? Thank you in advance. PS Can't
tell you enough how personable you come across on television...keep up
the great work.
Mike Mucci, Via e-mail |
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A). Mikey, you'll have to get in line
behind everyone else trying to use me as a free consultant. My advice is
to find yourself a deli restaurant specialist, particularly
knowledgeable as to what will sell in your area. Good luck.
Dear Chef Pisto,
We have been dismayed by the responses you have received regarding your
articles in support of farmed salmon. Your views have not been pulled
out of thin air, but are based upon facts that are logically presented
from many hours of diligent research, backed up by scientific articles.
In short, you have done your homework. There is no question that you put
your reputation on the line every time that you give an honest answer to
every question that is submitted to you. Not everyone may agree with
you, but in fairness, they should at least provide reasons based on
facts and similar research rather than on emotion. Through discourse,
knowledge is obtained. |
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Everyone benefits because individuals can
weigh the evidence provided and come down on the side which has
convinced them. However, no one benefits from "ad hominem" attacks and
baseless, senseless accusations. Those of us who know you appreciate the
"bulldog" approach you take on any subject that may be of interest to
you. We know that you spend countless hours on the phone talking to
experts and reading every article or book that you can in order to
arrive at the truth. If I am not mistaken, that is what scientists,
journalists, engineers, etc. in academic and professional circles do -
pursue truth through knowledge. Keep up the good work, John, and keep
the articles coming. You have a lot of support out here among
open-minded readers.
Best regards,
Lorraine & Matt Pasztalaniec
Via e-mail |
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Thanks guys! Well
folks, I'm going to British Columbia very soon to film and meet with the
Native Nation, the farmers and the anti-farmers. It
should make for some very interesting TV. Let's get to the bottom of all
this once and for all.
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By the way, how many of you know that there
is also salmon "ranching" besides salmon farming? What is it? They raise
the fish from eggs in a hatchery and then release them into the ocean.
Being that salmon always return to their place of |
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birth, fishermen simply wait and catch them.
These are sold as wild salmon. Maybe they should be called semi-wild,
half-wild or almost wild - but that's another story.
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