I Just Signed To Do

I Don't Think Fine Dining Is Dying, But I Think Those Rare Occasions When You Really Want The Fanciness Are Diminishing... I Think A Lot Of People Are Going To Find Simpler, More Casual Ways To Enjoy An Experience.

I Really Want To Be A Rock Star.

In Growing Up In Seattle, I Don't Know A Single Family That Didn't Barbecue Or Cook On The Weekends And Make Its Own Kind Of Simple, Pared-down, What I Call Pacific Northwest Cooking.

What I Like To Do When I Go Out Is Enjoy My Friends And The Food Around It. If We Have To Stop And Give Five Minutes To The Chef, Then I'm Down With That. But If The Chef Has To Interrupt Every Course To Tell Us How Important This New Revolution That's Happening Is, Then I'm Not So Much Interested In That.

The Difference Between 'molto Italiano' And 'the Babbo Cookbook' Is That The Ingredient Lists In 'molto' Are About Half Or Even A Third The Size. In 'babbo,' They Are Very Long, They Are Very Real. That's Exactly How We Make Them In The Restaurant.