I do have too clearify afew things from last time. When I mentioned Barry Quiaoit, last time, I said.."as he kept a keen Eve on what I was doing" It was more like ...keeping an eye on the woman that came in there...& you know who I mean ,right ladies?
I'm not gonna mention names , or at least, not alot of them. But while we're on the subject,another thing about the 'Bough', & then I'll , ...well no it's gonna come back now & then...so let's just say , Moveing right along....Bessamer, as in Dick ,then approched 2 other 'locals', who also happen to live right in Town.
Walter Raynor lived only a 'block' away just up to the light, in the center of Town, then just to the right, a half block. Walter started in the kitchen , on the 'cold side', after that we made a journey togeather thru those many establishments;He came to join the ranks of becomeing another 'Dinasour' bartender.Which alot of us still look uppond as a really good thing , even to this very day.
Marty Carlson was hired as the Head Chef. Later finding out we were cousins, go figure? I also have to mention , for Loris' sake, that Marty was the one to give me the nick name big, 'Tate', like in Potatos, baked, whipped, fried,you name it , when they were out I was in.
Marty then brought on board, David, Chris, & Karl. Other close associates soon joined, like Barry & Scott Plumb.
I don't know if I mentioned it , but the last 2 Resturants that I worked, the Bough, & the Birches, before I worked at the Casino, weren't like the Casino. Well there really isn't any thing like the Casino, now is there?
hey Nate, thanks for the stories from Warren Woods and Golden Bough. Also remember that at Warren Woods '76 there was Ralph's Ribs and Chalk and White Lightnin and Marcy's band. Speaking of selling cigarettes, I bought several cartons of Marboro's and Kools and sold packs at the concert that day. They went like hotcakes.
ReplyDeleteI played piano at Golden Bough for a while. Used to get free dinner when I played. Always enjoyed Marty's cooking including 7th Heaven. One night the appetizer was vichyssoise, which you know is a potato leek soup served cold. I had never heard of that so I sent it back to the kitchen to be heated. They refused to heat it and sent it back out cold! You gotta respect that.
Joe D.