When You Use Tabasco In The Marinade,

Any Simple But Delicious Dish That Celebrates The Season And Locality Is What I Want To Be Known For.

I'm A Big Fan Of Featuring All Of The Local Shellfish And Seafood Provided.

Cookbooks Have All Become Baroque And Very Predictable. I'm Looking For Something Different. A Lot Of Chefs' Cookbooks Are Food As It's Done In The Restaurants, But They Are Dumbed Down, And I Hate It When They Dumb Them Down.

I Like Anchovies, And I Don't Tell Everybody About Them. Almost Every Time, They Don't Even Notice.

Although The Skills Aren't Hard To Learn, Finding The Happiness And Finding The Satisfaction And Finding Fulfillment In Continuously Serving Somebody Else Something Good To Eat, Is What Makes A Really Good Restaurant.