LATEST NEWS:

2008 marks the fifth anniversary of the collins pub! This milestone surely would have never been reached without the support and patronage of -- YOU! So first and foremost, a heartfelt thank you from myself and my family. I hope you have enjoyed the first five years at collins as much as I have. Here's to many more pints at the pub.

As for the place: we're doing pretty good. My philosophy of the business - your only as good as the people that you work with - has held the place in pretty good form. Long term co-workers Jessica Towne, Pindaro Garcia, Ociel Barrera, Jamie Sutherland (who just had a beautiful baby boy!), and other kick butt, hard working pub colleagues that share the love of good beer and good food - and manage to cook it right and get it to the table in good time - are real assets. I'm lucky to have the friends/coworkers I do at collins.

The year 2007 brought a few changes at the collins pub. Opening chef (and dear friend) Addam Buzzalini could not stand to flip another burger, and, as we expected would happen eventually, moved on to an excellent French bistro on Capitol Hill called Cafe Presse, where his euro-uber detail and true French calling found a sense of place. With aspirations of someday opening his own place, he continues to hone and refine his already loaded culinary skill set. I hope anybody whoever enjoyed a brewers dinner or other good meal at collins join me in line when that place opens someday. Interim chef Daniel Glaser brought a new perspective, some solid management systems from his hotel and catering experience in San Antonio. But another corporate calling came, and Daniel moved on to Portland, where developing menus for upscale chain restaurants provided an irresistible challenge.

I'm most excited to be working with new chef Erik Wood. Originally from upstate New York, Erik has been in Seattle since 2005, most of that time at Ray's Boathouse. Combining the preparation skills and understanding of seafood cuisine, upscale northwest comfort food and his intriguing focus on exotic spices and global flavors, Chef Erik is a great fit for the new culinary era of collins pub. A recent brewers dinner at the pub for the Hair of the Dog Brewery was six courses of brilliance (if i don't say so myself), and the sold out crowd, literally, ate it up.

Me? Two beautiful girls, lovely wife, free beer, new friends, successful pub... I'm living the dream!