however we do have a location in SLU on pontius...
and we are thinking friday afternoons till evening, saturday, sundays..
we are going to focus on artisan style food...and a level of skill will need to be demonstrated.
we are shooting for aug/sept this year....and if you are interested in being a part of this..
shoot a note to
eat@seattlestreetfood.org
more later
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The eat@seattlestreetfood.org isn't running. Is that the right sight?
ReplyDeleteI must first say bravo to the people putting this together!!
ReplyDeleteHowever, I must also state my concern. I have traveled around the world and know the concept of the street food well--and I am worried that the one key ingredient to success is missing-- and that is cheap, cheap food!! What I see here is just another example of a place to get small portions of expensive food. I realize where we live is expensive, but in order to really adapt a culture around the food--it must be cheap and abundant.
2 comments. First, I agree with Timothy: Your statement of "we are going to focus on artisan style food...and a level of skill will need to be demonstrated" seems to go against your statement of "excitement and passion for authentic, unpretentious food". And I, for one, LIKE the bratwurst on a bun, the taco wagons, the New York Kosher Hotdogs yearning to be eaten! Personally, if it were me, I'd say "you got a permit, come on down!" Quality will out.
ReplyDelete2nd, I do improv street poetry (was Sam I Am at the Fremont Solstice Parade), and I'm wondering if I can show up and do my thing?
cyrano@cyranowriter.com