About

Thanks for reading, fellow pirates.

This place is for you. I want to see your pics of treasure and hear your tales of scurvy and harpies. I know you're busy battling kracken of all kind, from crooked owners to butterfaces with crooked teeth. Lets hear about it then!
 
A little about me:
I am a swashbuckler of nary less than ten years, having scrubbed the scum from many pots I've come.
From Thai to Japanese to Italian, French and beyond I've swayed steadily in galleys all around the fine state of Oregon. From the lair of a dirty hippy slopping together vegan pasta from scratch to five star service for the French Consolate, slicing slabs of Foie Gras per order, dunking them in sea foam and bitches brew (foamed cream and a savory port-demi to make a sort of 'foie gras cappucino'), I prefer my grub high and tight in a simple pasta bowl, all the better to sop up the sauce.


A short list of planks I've walked:
*Thai Pepper - Lead Line (there's no Sous)
*Kobe Modern Japanese - Sous (I helped open her galley doors here)
*Cucina Biazzi - Sous
*The Peerless Restaurant and Hotel - Garde Manger (I slopped together a new 12 item antipasto plate everday. Quite fun.)
*The Heathman Restaurant and Bar - Banquet Cook (truffled elbow noodles, chantrelles, bechamel with camembert and gruyere = fancy mac and cheese)
*Frau Kemmling - Sous (Chef=Great, Owners = angry pirate face, aaarrrrrrrr!)
*Wiley's World Pasteria - Dinner Lead (its a two man line. The previous owner kept a bong up next to the hood)
*The now defunct Lithia Fountain - Line Cook (we used to make Guinness Floats. Delicious)
*The Creek - Line Cook
*Sharis - Line Cook (its not food, but I learned how to move real fast. And eggs, I learned how to cook eggs and omelets)