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Old 09-29-2006, 08:42 PM   #1
boosted84wagonmonster
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Default BOOYAH! We made the newspaper again, this time the front page...

The Oregonian, September 29th, 2006 front page of the "Best Bites" special edition section featuring the "Top 19 dishes you can't live without".

Here's a crappy cell phone picture:

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Last edited by boosted84wagonmonster; 09-29-2006 at 09:36 PM.
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Old 09-29-2006, 08:43 PM   #2
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Yes, that is a very crappy pic - but congrats.
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Old 09-29-2006, 08:44 PM   #3
boosted84wagonmonster
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yeah, night mode ftl.


btw: i got word I'm getting my CEC (Certified Executive Chef) certification the weekend of November 4th. A 25 y/o CEC, who wants to effing touch me?!
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Old 09-29-2006, 08:45 PM   #4
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Not it - but you could make me dinner, bish.
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Old 09-29-2006, 08:46 PM   #5
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you do bite...

the big one, you loser

FTW
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Old 09-29-2006, 08:47 PM   #6
rice h8r
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you are so cool!!!
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Old 09-29-2006, 08:49 PM   #7
boosted84wagonmonster
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*sigh* thank god for going to college young.
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Old 09-29-2006, 08:51 PM   #8
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make me a humdinger bish!
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Old 09-29-2006, 08:54 PM   #9
boosted84wagonmonster
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make me a humdinger bish!
i think we are the only 2 that know what that really is.
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Old 09-29-2006, 09:02 PM   #10
incorporeal
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why cheif buffalowildwing no on AIM no more?

FTW
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Old 09-29-2006, 09:07 PM   #11
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Since it is such a crappy picture, what is the dish?
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Old 09-29-2006, 09:21 PM   #12
boosted84wagonmonster
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Since it is such a crappy picture, what is the dish?
parma ham wrapped maine diver scallops with grilled polenta and a chanterais melon salsa
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Old 09-29-2006, 09:24 PM   #13
westphalia
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Quote:
Originally Posted by boosted84wagonmonster View Post
parma ham wrapped maine diver scallops with grilled polenta and a chanterais melon salsa
Sounds good except I'm not sure about the salsa. What is that bringing to it?
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Old 09-29-2006, 09:24 PM   #14
Protege Menace
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Old 09-29-2006, 09:28 PM   #15
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Quote:
Originally Posted by westphalia View Post
Sounds good except I'm not sure about the salsa. What is that bringing to it?
acid, moisture, sweetness. it's something that doubles as a sauce and an accompaniment. it's a hot appetizer from our summer menu that was just phased out.
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Old 09-29-2006, 09:33 PM   #16
westphalia
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Quote:
Originally Posted by boosted84wagonmonster View Post
acid, moisture, sweetness. it's something that doubles as a sauce and an accompaniment. it's a hot appetizer from our summer menu that was just phased out.
Ahh, so it's leftovers..
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Old 09-29-2006, 09:34 PM   #17
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Quote:
Originally Posted by westphalia View Post
Ahh, so it's leftovers..
my food cost loved this dish.


Here's the article online:

http://www.oregonlive.com/search/ind...n?aldbb&coll=7

btw: that dude is the WORST writer EVER!

Last edited by boosted84wagonmonster; 09-29-2006 at 09:39 PM.
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Old 09-29-2006, 09:39 PM   #18
westphalia
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Quote:
Originally Posted by boosted84wagonmonster View Post
my food cost loved this dish.


Here's the article online:

http://www.oregonlive.com/search/ind...n?aldbb&coll=7

btw: that dude is the WORST writer EVER!
Yeah, he does suck. He doesn't seem like a real food critic.. usually, they are more about the details and the uniqueness of the dish. Oh well, at least it was a good review.
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Old 09-29-2006, 09:40 PM   #19
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Quote:
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Yeah, he does suck. He doesn't seem like a real food critic.. usually, they are more about the details and the uniqueness of the dish. Oh well, at least it was a good review.
yeah, plus the oregonian is like THEE only paper in all of the state, which has WAY more readers than SW WA's paper.
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Old 09-29-2006, 10:19 PM   #20
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Quote:
Originally Posted by boosted84wagonmonster View Post

btw: i got word I'm getting my CEC (Certified Executive Chef) certification the weekend of November 4th.
Congrats. Now why should we care that you are a CEC? Do you get a secretary to help you out in the kitchen? Reserved parking for your tasty sourdough bread and dinner dishes? A key to a private washroom to clean your hands before you start slinging hash?

Oh, and... < leans forward, touches, giggles like a schoolgirl >.
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Old 09-29-2006, 10:25 PM   #21
boosted84wagonmonster
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Quote:
Originally Posted by CRZ_MSL View Post
Congrats. Now why should we care that you are a CEC? Do you get a secretary to help you out in the kitchen? Reserved parking for your tasty sourdough bread and dinner dishes? A key to a private washroom to clean your hands before you start slinging hash?

Oh, and... < leans forward, touches, giggles like a schoolgirl >.
Getting certified as a CEC is tough, expensive and time consuming but totally worth it. It's what seperates a cook from a chef, an "executive chef" from a real accredited executive chef. The testing/criteria/coursework is done by the ACF which is the uber 1337 culinary federation of the world, if you are in the states and want to make something of yourself you are part of the ACF. It's amazing for networking, the perks are crazy too...It's like being part of the stonecutters, secret handshakes, the bro hookup at different places, etc. etc. etc...
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Old 09-29-2006, 10:43 PM   #22
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Quote:
Originally Posted by boosted84wagonmonster View Post
Getting certified as a CEC is tough, expensive and time consuming but totally worth it. It's what seperates a cook from a chef, an "executive chef" from a real accredited executive chef. The testing/criteria/coursework is done by the ACF which is the uber 1337 culinary federation of the world, if you are in the states and want to make something of yourself you are part of the ACF. It's amazing for networking, the perks are crazy too...It's like being part of the stonecutters, secret handshakes, the bro hookup at different places, etc. etc. etc...
Oh my. Sounds... tasty!
Congrats man. Did this by 25? That's sweet indeed. Now give me advice on what to make for dinner dammit! -->http://forums.nasioc.com/forums/show...8#post15438728
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Old 09-29-2006, 11:13 PM   #23
MkIII
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The "Historic Reserve" is that the golf course by any chance? I'm not much for the sport myself, but it would be cool going out some place fancy once in a while.

Newberg isn't exactly at gastronomic hot spot.
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Old 09-29-2006, 11:20 PM   #24
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Neat, buddy. The catering service I worked for last constantly won best of the best awards in the paper. It's fun working for the good one.
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Old 09-29-2006, 11:21 PM   #25
boosted84wagonmonster
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Quote:
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The "Historic Reserve" is that the golf course by any chance? I'm not much for the sport myself, but it would be cool going out some place fancy once in a while.

Newberg isn't exactly at gastronomic hot spot.
no, the Historic Reserve is the Fort Vancouver National Historic Reserve, where the HUGE fireworks display is every year on the 4th of July.
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