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Hebberoy Factor SEA

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I'm wondering what you all think about Michael's new startup empire in Seattle.

http://www.nytimes.com/2007/11/07/din...

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  1. Interesting....but can he cook? Has anyone been to one of these dinners?

    12 Replies
    1. re: Pollo

      We in Portland are very happy to be rid of him. He messed up a lot of people and shows no remorse for his actions. He's nothing more than a con artist.
      And it is absolutely untrue his claim that The Oregonian named clarklewis "restaurant of the year" before it even opened. It had been open three months, not that that excuses the O's ill-advised premature praises. He's living proof that the good-looking can get away with anything, that normally sensible people will trust him with their money and reputations.

      1. re: Leonardo

        Can he cook...or is it all "show" and hype?

        1. re: Pollo

          I've been to one of the dinners. I don't think he's known for his cooking abilities. I think he thinks of himself as more of a visionary and leaves the cooking to others.

          1. re: Lauren

            So.....what's the reason to attend one of these dinners? (I'm not trying to be funny)....

            1. re: Pollo

              I totally understand your question. I went to the dinner for two reasons. One, was curiousity and the other, was because at the begining his One Pot dinners were co-mingled with the Vagabond dinners. Michael spoke at the dinner and I decided his concept was not for me (basically I got the impression he wanted to create a sort of avant garde dining club with the focus more on quirkiness than on the food).

              1. re: Lauren

                "Quirkiness" in terms of what?...presentation? How was the food anyway?

                1. re: Pollo

                  Quirkiness as in there was going to be some sort of "theme" to the meals (as noted in the NYT article linked above). The food was perfectly fine - it was not cooked by Hebberoy. The One Pot dinners are not expensive so give one a try and let us know what you think.

            2. re: Lauren

              If you look at the list of others who have cooked for him, it's pretty impressive, though. For all the bad feeling about the ripe empire imploding, look at the chefs that came through their kitchens: Tommy Habetz (Meriwether's--learn to spell, NYT!), Gabriel Rucker (Le Pigeon), Jason Barwickowski (Clyde Commons), and Troy MacClarty (Lovely Hula Hands). While some of them were already cooking here, several of them were brought to Portland for ripe restaurants. I'm just sad that we've apparently lost Morgan Brownlow to Seattle.

        2. re: Pollo

          I like Michael, and have been to a number of the One Pot dinners and enjoyed them. They're worth checking out. He explains the concepts at the One Pot website: www.onepot.org.

          1. re: ssusu

            OK....thank you for the info....will try it...

            1. re: ssusu

              The ideas on that site are interesting but marred with outrageously pretentious, gratuitously difficult-to-read presentation. It takes a lot of hard work to make a site that user-hateful.

              I hope Michael's a better chef than a web designer. I'll probably never find out because that site's so annoying, I'd rather eat ground glass than try to read it to divine the time and location of the next event.

              1. re: terrier

                Lol, it didn't piss me off as much as it did you but I grew bored reading it/trying to make sense of it, and gave up.

          2. I went to a One Pot early on and thought it was fun. I haven't had any interest in them lately since they seem less about good eating and more about art discussions. Morgan Brownlow is the real genius. He was the chef at clark lewis and I'm under the impression he lives here now. Anyone know if he is cooking at a restaurant in Seattle?