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I cannot stop laughing at this video. Mario Elie jaws at Danny Ainge, and Ainge (a major-league infielder) pegs Elie with an out-of-bounds pass.
Don: You have referenced the Capital Classic several times. I never attended one of those games. I have a Reference to those players, though. (Had to research this to get the year). In 1990 I was at a Bullets game that must have been played the day before or after The Capital Classic. At halftime I was on the concourse level when approaching me was a “gaggle” of incredibly tall, remarkably skinny young men. They were the players from the Capital Classic that year. As tall as they were there was one guy who was an astonishing head and shoulders taller than the next tallest players. A “freaky” tall giant among giants. It was Shawn Bradley, at 7’6”, one of the tallest people in the world and one of the 5 or 6 tallest players in NBA history. Freaky tall; stunning. I’ve spent a fair amount of time with a family friend who is 6’7” or 6-8. He is my brother’s life long friend and someone I’ve known since I was about 7 or 8. Shawn Bradley simply dwarfed the players who were 6-7, 6-8, 6-10 or so. Freaky giant in scope. Probably ordered twice the number of beers I’d normally purchase at the concession stand. 😏 Closest I ever got to the Capital Classic
...well, some things haven't changed Seriously, we finally turned up a couple of gems amongst the smattering of middling-to-bad food. The Red Iguana (736 West North Temple) is a local fave that serves Brobdingnabian portions of Mexican food. Gubeen enjoyed her chile rellenos, but the standout was the assortment of mole dishes. Most of them are over chicken or turkey, and the dishes are pretty simple overall, but the sauces themselves were surprisingly complex, far moreso than I've found elsewhere. Also surprisingly, there is now great pizza in Salt Lake City. Settebello (260 South 200 West, next to the Red Rock brewpub) is the younger brother of the Las Vegas pizzeria, and a VPN member. The dining room is small, much smaller than 2Amys, and there's a significant wait during peak hours although we noticed that tables were open as early as 8:15 pm midweek. When we arrived, the waiting area was near capacity, so we hovered near the pass to observe the baking. The owner inspects nearly every pie as soon as it's plated by the pizzaioli, and was happy to talk about his operation. His pizzaiolo is Italian, and was recruited by the pizzaiolo of the Vegas location. The wood oven, specially imported directly from Napoli, is run at 900F or so. Sacks of the specified Caputo flour were in evidence. His salumi selection is limited, but comes directly from Salumi in Seattle, which led to an amusing conversation about how his supply seems to have tightened since the opening of Mozza. The pies are fairly textbook - nice little spring in the cornicione, super-thin and translucent where it's not blistered. I watched the pizzaiolo and his assistants rotate the pies during the baking, lifting some of them toward the oven roof where additional browning was called-for. Mozzarella fior de latte only, no bufala as far as I could tell. Probably the main weakness is that people still tend to order too many toppings to augment the VPN-certified classic varieties, but he'll build them anyway if requested. Rocks will be happy to know that steak knives are provided at each placesetting. There isn't much else on the menu, nor will there be...he wants to keep the focus on pizza. A couple of salads and one rather simple antipasti misti plate. But it's great pie, and reminds me of what 2Amys used to be.