I Love The Culture Of

Basically, There Are Two Things We Know: Everybody Has Less Time, And The General Public Is Demanding Better Food - Better In Terms Of Quality And Better In Terms Of Flavor.

I Can't Be On The Cheeseburger Diet All The Time.

I Love Working With Big Flavors Like Chiles And Smoke. Honey Is Perfect For Softening The Edges, Mellowing Them Out A Bit. I Put It In Everything - Vinaigrettes, Soups, Stocks, Salsas, So I'm Always On The Hunt For Great Honey.

Charcoal Or Gas. Both Give Excellent Results, So Choose The One That Best Suits Your Style Of Cooking.

'the Food Network' Was Just Starting In New York, And I Was Getting Lots Of Attention From Mesa Grill. They Had No Money, So If You Couldn't Get There By Subway, You Couldn't Be On. It Wasn't Like Tv Was Something I Really Wanted To Do - But I Knew It Would Be Great Publicity For My Restaurants.