NATIVE Portlanders, we first met when I was 12 and Ali was 11. At the time, she was sure she would grow up to be a Pulitzer Prize winning author, and I was on my way to becoming the next Hunter S. Thompson. Flash forward many years and we've been struck by the gastronomical cupid. Green & Green Salad Co. was born last year under a 10X10 tent, at the Saturday Portland Farmers Market. Waking up at 3:30 am on a Saturday morning in order to bake sticky-sweet pumpkin french toast, and wild chanterlle mushroom and goat cheese bread pudding with roasted shallots affords one plenty of time to contemplate his future. Perhaps it was the morning when the whipped cream exploded all over the kitchen, and all we could do was laugh despite the thick coating on the ceiling, walls, cabinets, and even in- between the stacks of plates. Or maybe it was when the nice woman returned to our booth at the Farmers Market moments after eating a small pint of our creamy roasted red pepper and tomato soup with garlic cheese croutons, only to ask if she could buy it by the gallon (literally). Whatever it was, it wasn’t long before we realized that this could no longer be a part-time job for us, it was our future. Now we find ourselves "self employed," excited and anxious to build The Restaurant.