How to Build, Then Lose, a Restaurant Empire
Josh Henderson was once on track to become Seattle's next celebrity chef.
Providence Cicero, former food critic at the Seattle Times, recalls a memorable salad at Vestal, eight years later.
It was a “huge stack” of greens — “there was kale involved,”she says, with a pool of tangy cultured ricotta and pickled sunflower stems. Cicero raved about Vestal in 2016, praising the salad, a cacio e pepe riff, and cedar plank salmon cooked above the wood-fired stove.
“They torch the wood just before serving to boost the cedar scent and melt the blanket of butter and soy sauce that adds an extra layer of lushness,”she wrote, with
“a bearded, bespectacled wizard,”Josh Henderson, in front of the stove.
Author's summary: Josh Henderson's rise and fall as a celebrity chef.
More News
- US Weekly Headlines: Policy change for Pentagon officials, government shutdown continues
- It's all about business at the Point/Arc's ZEC Market - but not business as usual - NKyTribune
- Benz Hui Dies At 76 from Cancer-Related Organ Failure
- Major Candy Company Files Chapter 11 Bankruptcy Amid Halloween Week Shock - CCE l ONLINE NEWS
- The Coming Dementia Crisis—and the Cost of Doing Nothing
- ASEAN not sending monitors to Myanmar polls: sources
- As top LDS Church leaders age, they move closer to ‘the zone of dementia’
- Antifa Terrorism Charges: A Victory for Law Enforcement