Salmon-Chanted Evenings talk at Tom’s New Restaurant/ by Robyn Wolfe, director of Marketing, and Gretchen Geisness, GM of the New Joint!
Robyn says: Last Thursday night, Tom invited some local park lovers into his soon to opened (yet to be named) new restaurant space next to Etta’s to talk about another project of his: his brainstorm for “Salmon-Chanted Evenings.” His vision would involve a hot off the grill piece of salmon, a food truck serving up side dishes and beverages, all to create an affordable (12 bucks) salmon dinner for locals and tourists in the Victor Steinbrueck Park (right across from Etta’s.) Eat delicious salmon while gazing over gorgeous Puget Sound and the Olympic mountains. Sound like a dream? Jump on the bandwagon and help us make it a reality!
Gretchen says: Imagine walking over to the waterside edge of the park with your plate of salmon to enjoy the view. It truly is a breathtaking view over and past the park. Standing in the doorway of our newest restaurant space and looking west is a treat. I love the urban element mixed with mountains, blue sky, and water! Think how fun it will be to dig into a plate of fresh off the grill salmon with a couple of tasty sides, talk with neighbors, and look out at that VIEW? It makes you feel alive in your own city! Then it is all enhanced with the goal of creating a cohesive sense of community for those who live, work, or visit downtown Seattle and doing something fun and beneficial.
(Note: Salmon-Chanted Evenings is a project still under development and may come to involve the participation of one or several partners. Profits from the salmon dinners could be designated into extra security for the park or for other beneficial uses in and around the Pike Place Market.)
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June 5th, 2010 at 7:24 pm
We know the place and the space and have often thought how it would be ideal to bring the
inside out to the park, sea air and folks like us who sustain it. Most visitors to the
area and locals alike have probably never experienced having a fresh piece of wild salmon
(wild being the word), hot off the grill and at an affordable price. I can only think
of two dozen or more seasonal foods that could be on a menu that also described the
significance of sustainable fishing and agriculture and eating local. I suggest the
fine local Washington state wines found around the corner at The Tasting Room (Post Alley
across from the Pink Door) be served. I suggest you have a “pass it on” theme as well.
I’m sure your focus on the right issues. My son is on a plane at this moment, headed
to Seattle much like you did a few decades ago to pursue a dream and live the passion
that he has for people and cooking. He’ll probably stop by and fill out an application
for a job. Good luck with the new project.