On Food: Wine society mixes business and pleasure

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Wednesday, May 24, 2006 | By: Hsiao-Ching Chou, Seattle P-I

I've always believed food and wine help grease the wheels of business. Regardless of the specifics, the conviviality opens the avenues of discussion. I try to do as many interviews as I can over a meal or at least coffee and pastries. If for no other reason, talking about how great the chef is at a particular restaurant helps break the ice.
Cathi Hatch, who is a former executive at Schwartz Brothers Restaurants and Restaurants Unlimited, understands this philosophy. She has long known the powers of good food and wine, and wanted to channel that energy into a lucrative business that also would serve as a social outlet.

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