Oh blimey, where to begin.
I have wanted to do a post about this for a while now, but was waiting for that perfect day. The idea of a restaurant had been playing in my mind for a long time, and then one day it all just clicked.
I have kept this quiet, really quiet. In fact, I think only Danika and I really know about it, until now.
So many things to say, I am not quite sure what to start with. Oh, wait, lets start with the food – since this is a food blog.
Well, any reader of this blog knows I am very much a local, organic, properly raised food kinda person. Well, times are tough, and the restaurant business is even tougher. Things have to change. Lets look at the client base too. What do people want to eat?
My main focus is on seafood. But heck, anyone can cookup some halibut and salmon. Lets do something different. Sure, there is the MSC endangered fish list – but heck some of those are really tasty. We all like monkfish right? “The poor mans lobster” as it was once called! (and times are now poor..).. Oh, and lets not forget the favorite Sturgeon too – gimmie some of that slow growing, almost defunct fish too. Whilst we are at it, lets support the illegal fishing of Chillian Sea Bass! ohhh..Course, last but not least – farmed salmon. What? how dare you.. its sustainable!! that wild Alaskan stuff is expensive too…
I always like to serve fish with something, and what better to serve it with than fruits, vegetables, and whole grains? With over 80% of this nations corn now genetically modified, I reckon that corn should be a pretty cheap and plentiful – just perfect for a new restaurant. Same goes with soy.
Of course I want to source ingredients from all over the globe. But thankfully some great ones are available much closer to home. Now, I am the first to say that I love tomatoes, and the season here in Seattle is just too short for my liking. Thankfully those lovely tomato growing folks out in Florida seem to have the problem sorted – what is even better is that they treat their employees like crap, so they should be inexpensive too. Chile and Mexico seem to be able to grow stuff almost all year round – and well that is only a few thousand food miles, it could be worse… lets not worry about them gassing the produce to make it ripen on its vacation to the US.
I have to be realistic though. Not everyone likes seafood. There is a ton of big meat eaters here in the USofA, lets cater to them too. Local, properly raised animals is so last year. Lets go big. Big farms. Big CO2 problems. Big animal welfare problems. We also shouldn’t forget the big issue of drugs in our animals and meat. Everyone likes chicken too yeah? We all know chicken farms get a bad rap, is it really deserved? But I really want the stuff that has been bleached to remove any harmful pestisides. Talk about added flavor!
So there we have it. Wrightood the bistro. Thoughts?