Peter’s Plans?
An Intimate Conversation with Peter Roscoe
By Mary Nauha
Long-time resident, Peter Roscoe, is hanging up his apron at Fulio’s Pastaria, Tuscan Steakhouse & Delicatessen on Commercial Street in Astoria. In an interview with CCNews over dinner with his lovely wife, Pat, Peter says he can’t remember enjoying regular leisurely dinners together in many, many years. “My wife and I are having dinner together. This is new! I think we both aren’t quite sure just how we will adjust to this, but so far I’m liking it,” says Peter.
In his 17 years as a restaurateur and with the recent sale of his establishment to long time friend and associate, Allan Laplante, Roscoe has found the Astoria community and his diverse and impassioned work at Fulio’s to be enormously rewarding. “Laplante has worked for me most his life,” says Peter. “He grew up in the business with me. Now with Chef Whitaker, it’s everything Allan can hope for and he’ll be taking Fulio’s to an even higher level than before.” Laplante has been his close friend and right hand man for fourteen years. You can read his interview with Jared Acuna, reporter for CCNews, in this week’s edition of Clatsop Current News (below).
Chef Roscoe is a seasoned veteran of the restaurant business, having logged over 30 years on the floors, behind the bars, and in the kitchens of dozens of taverns, restaurants, hotels, and resorts on the West Coast as well as working with acclaimed chefs like Bruce Marder, Jerry Comfort, David Machado and Thomas Keller. Since 1995, he has been the owner of three award-winning restaurants: Cozze in Portland, The Sandtrap Restaurant and Lounge in Gearhart, and now Fulio’s in Astoria.” [Source: Fulio’s Pastaria, Tuscan Steakhouse & Delicasessen Facebook Page: https://www.facebook.com/Fulios-Pastaria-Tuscan-Steakhouse-Delicatessen-108503294412/ ]
“The moment the reality of all this hit,” he shares, “ was during the office cleaning. I became so overwhelmed by all the thousands of notes and letters of correspondence expressing appreciation for my contribution to this community. As for the future? I don’t know. More of the same, I guess, just not a restaurant. I love these people, you know. After all these years of serving them, I can’t ‘not’ be around them. So yeah, more of the same. I love this place and everyone in it.”
