Martin B. wrote: > > > Greetings and salutations! Let's be brief. I'm a chef's apprentice in >Ottawa, Ontario, Canada, and I'm desperate for new ideas!!( By the way, my >name's not Martin Baier, I'm Steve Wilson and I'm just using my buddy's >address while I wait for mine to be processed.) > > Since this newsgroup is called restaurants, I assumed I would find >something on the subject here. I guess I was wrong. > > ANYONE OUT THERE WHO IS INTERESTED IN SHARING IDEAS, FINDING NEW >RECIPIES/CONCEPTS OR JUST WANTS TO TALK TO ANOTHER COOK, GET IN TOUCH!!! >-- >|MARTIN BAIER "The author of an atrocious undertaking ought to | >|am638@freenet. imagine that he has already accomplished it, ought | >|carleton.ca to impose upon himself a future as irrevocable as | >| the past." ---Jorge Luis Borges | hEY sTEVE iAM FROM MARYLAND HOME OF SEAFOOD AND ITALIAN FOOD. i HAD THE SAME IDEA ABOUT WHAT SHOULD BE IN THIS ENVELOPE AS I CALL THEM AND I WAS SURPRISED. NO RESTAURANTS TO SPEAK ABOUT SO IF YOU EVER COME TO BALTIMORE MD TRY A PLACE CALLED LUIGE PETTIE IN LITTLE ITALY HOT ANTIPASTA OUT OF THIS WORLD WITH FRIED RAVIOLI CALAMARI HOT PEPERS AND SAUSAGE DELICIOUS SHRIMP AMD CLAMS OUT OF THIS WORLD BEST HOME COOK IN BALTIMORE JOE
Baltimore, MD