- September 30th, 2009
Mark Fuller of West Seattle’s newish and dramatically acclaimed Spring Hill Restaurant is going to cost me close to $200, never mind the bill from dinner the other night. In fact it’s a damn good thing this place is not around the corner from me, because if I were eating there weekly, my kitchen could not handle the amount of sheer gadgetry this hot new chef would unwittingly inspire me to go out and buy. I have been just fine for the last 30something years without a pasta sheet maker or ravioli former. I’m a bit of a purist when it comes to my pasta; I prefer hand-rolled, stretched and cut, and until now saw no reason to change that. I’ve never been a big fan of buying extraneous kitchen junk because all the “things” in the world do not a chef make.
In college, when I had left behind my father’s Henckels and before I could afford decent knives of my own, I took my cue from Uncle Pauly of GoodFellas and sliced my garlic with plain old razor blades. Fast, effective and no-frills has always served me well in the kitchen, but after one night at Spring Hill, that’s all gone out the window. You see, I’ve acquired a new obsession with making the perfect raviolo, and I don’t think any amount of hand-rolling and finger-crimping is going to cut it this time. Read more