It's no wonder that banquet chefs at successful restaurants are easy-going types. They're rarely the owners, they've got a dedicated sales force, and their customers are getting a free meal: pressure's off! Still, banquet chefs don't get nearly enough respect. Who else is going to plate up 200 salmon fillets for your cousin's wedding or stand guard behind the baron of beef at the corporate reception?
Noah Maikisch has been at Salty's on Alki for 7 of his 33 years, running the kitchen for one of the Seattle's busiest banquets-and-catering operations. (The others: the Space Needle, Ray's Boathouse, and the major hotels.)
Sure, it's a great view, but it's the combination of skyline, food and welcome that make Salty's reputation. Get it right, keep it on track (800 brunches on weekends, respectable wine list, a string of "favorite" and "best of" awards from the media) and the wedding planners and corporate event mavens will follow.
French Chef Sally is my friend Sally McArthur, who hosts luxurious,
week-long cooking classes at the Chateau du Riveau in the Loire Valley.
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VinoLover, Seattle wine promoter David LeClaire's bulletin board of tastings,
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Nat Decants, a free wine e-newsletter from Natalie MacLean, recently named the World's Best Drink Writer at the World Food Media Awards in Australia. Wine picks, articles and humor; no ads.
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