Bonus: Talking Restaurants with Paul Price

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0:29fashion and food and retail i mean do you did you ever at all think about restaurant being in a restaurant i always i did i was sort of did you ever work in a restaurant i never did i always have a fantasy about like always wanted to open up a restaurant did you yeah that makes sense it makes sense because it's mine my concept was well it was going to be um like a like a puppy kind of a thing and it was about comfort food it would be here and or anywhere anywhere but it was going to be comfort food and you're going to say oh paul is the worst idea anyway it was going to be you know pot pie meatloaf yeah and then a lot of things served at the table yeah i would do caesar salad at the table i do a caviar service at the table i do a bloody mary card at the table i do an ice cream cart at the table anyway so we kind of mix that with lots of carts going around lots of food which i know is probably not you couldn't get the staff to do it to make money to do it but my whole idea about it was is that i'd want it to be so popular that i'd start a frozen food business on my pot pies and my meatloaf and my cherry pies and my whatever, that I would start a frozen food business from my pub.

1:47Right. Good idea. Well, I think I'm past my age. No, you can still do it. It's a lot of work. It's a lot of work. It is. You had parents who took care of you and exposed you. Did they take you to restaurants in Spokane? I did. There weren't a lot of great ones, but there was something called the Spokane Club, which was like a little, you know, and they had great Caesar salad at the table, which I love the theatrical. I love a good Caesar salad, do you? Yeah, I love it. Do you make it? I make a good one. Do you have a secret ingredient? I put it in the blender, which is sort of unheard of. The sauce.

2:20And I put a lot of Worcestershire in mine. Yeah, and anchovies? And of course. Yeah. And mustard, of course. Yeah, I know. And a lot of garlic. I mean, that one I don't. It's probably a good idea to put in the blender. It's easy. Really? Because it's quite easy. I put eggs in, of course. Yeah, yeah. And lots of Parmesan. on yeah so this is a very foodie house so then we would go there would be another there'd be a japanese restaurant there in this town that wasn't that diverse yeah there was a couple that came over from somewhere in japan i don't know where and they opened up a japanese restaurant there was only one it was called the sukiyaki inn yeah and their specialty was sukiyaki which isn't that yeah so and that you go into this little cute little place in the bad part of town and then it was you know the table was on the ground and you go with your feet underneath and my brother and i thought that was just so exciting because we'd have sukiyaki and they bring the pots of sukiyaki yeah the pot yeah to this day i love sukiyaki i was just in tokyo about two weeks ago and we went to a restaurant and i go i must have some sukiyaki it was so delicious describe it because people listening might not it's like a broth and there's like some noodles and mushrooms and tofu and it kind of has a sweet flavor to it.

3:35I don't really know what all the ingredients are in it but it's quite sweet. Do you cook Japanese sukiyaki? I've never made sukiyaki. But do you cook other foods other than... I do. One of my favorite things is in Singapore I had that Singapore chili crab. Have you ever had that? Well I'll make it for you. I'd love to. You crack crab and it's rarely chilies and spicy and it takes about you kind of get everything ready it's like a paste of of of chili paste and then you and then you flash pan it and you put it in the paste and it takes about a minute once you do it all take the crab out of the shell uh no you crack it and i were once in um hong kong and they had like the crab in the shell with the chili it's one of the best things i've ever eaten and you crack it so that it gets in a lot and then there's coriander yeah yeah yeah delicious so I do that I do a Thai soup I do I do I like to try lots of things you know um so and then my parents used to also take us to Seattle and there was a Trader Vic's which was it was so exotic at the time and I'd always order the free salad that came in a pineapple which I thought was so amazing my brother would always over to the Bistroganoff and how far was Seattle from your house it was a five-hour drive or it was a 45-minute flight yeah yeah Yeah, you go through the mountains.

4:57Beautiful. My daughter-in-law comes from Seattle. Really? Yeah, so my grandchildren go all the time. I have. I loved it. It's gorgeous. We almost did a building there. It's a beautiful, beautiful city. It's gorgeous. An interesting city, yeah. But that was exotic. The Trader Vic's, the Japanese food. And then there's another. My parents, I think my dad was truly trying to woo my mother, and he took her in the 1950s. There was a restaurant called Canalys. In Seattle. In Seattle. and it was this like mid-century sort of cantilevered home and his name was I think is now he still has it Brian canless I think is his name anyway and they had a countless out I just had Easter dinner at my house yeah and I made the canless salad and it's made with romaine and it's a coddled egg in the dressing with olive oil and lemon juice and Parmesan cheese and then fresh oregano fresh mint lots of fresh mint half tomatoes lots of green onions and and parmesan and you can imagine how delicious it's quite fresh and bright it sounds like you had a life of good food good effort travel did they take you to Europe at all did you yep they sent me to Europe when I was at university on my own with a friend yeah I never but when I my dad passed away and my mother I decided I would take her to Italy and France as a gift to her so we spent two weeks traveling which is great went to Paris and she was it your first trip to Italy no it wasn't my first I was living here yeah so I took her and she and my father used to go down yeah but I took her to Capri and yeah and that was quite fun but she um she we got to capri i was staying at a hotel at the very end have you been to capri that print of tragara the hotel the very end i said oh mom this is a great hotel we're gonna say so we get there she's like i can't walk this far yeah and there are no cars yeah she goes i can't walk she goes you're gonna have to change the hotel i go mom like they're sold out this is summer there's no hotel she's like we're gonna have to leave i i can't get there every day so I said hold on wait here yeah so I ran down to the butcher truck I said guys I said my mom can't I go they well we don't have any transportation I go what about the luggage cart how do you get the luggage yeah they go well we use these little carts I go well what if I run out and get luggage cart and we'll put a bistro chair in the back of it and we'll strap it in and then whenever she just whenever it's time for her to go the ideal son you can you can I'm not to be in capri yeah and they were like they they called me on my cell phone and they they were singing the kiki sana and like did we just see your mother whiz falling in the back of the luggage part sitting in a b-stroke chair i go yeah that's how she gets around the island that's cool i think it's a really good i'm surprised i didn't have that for more people because i maybe it started going up you think it would i went sailing and then you have to walk all the way up the thing up and up and up you go to hill fontalino you can take the little boat there yeah but that walk up to Fontelina.

8:06Yeah. But it's a beautiful lunch spot ever.

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