All You Can Eat
Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.
July 17, 2008 12:28 PM
Posted by Nancy Leson
Wondering what's up with chef Kelly Gaddis now that he's closed Porcella? He's preparing for a night -- OK, a lot of nights -- at the opera. In his new starring role as McCaw Hall's executive chef, Gaddis is looking forward to running the show, catering to patrons of Seattle Opera, PNB and special-event goers at the Seattle Center performance venue. And, as a former restaurant owner, he says he's especially excited to have "an opportunity to do some great stuff that the budget at Porcella never afforded me." Meantime, though, he's in the market for rousing chorus of qualified sous-chefs, cooks and stewards to help get his show on the road. "The food and beverage contract was awarded to a new vendor," Gaddis explained in an e-mail after his first day on the job early this week. He says he's pretty much "starting from scratch" with his opening act: staffing. Anybody up for an audition? You can contact him here.
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