My Wife Susi And My

My Favorite Thing Is Always A Nice, Inexpensive Draft Beer, But If Someone Wants Something A Little More Complicated Than That, Then I'd Like A Michelada, Which Is Where I Take Beer And A Little Bit Of Either A Spicy Or Not-so-spicy Bloody Mary, Mix It Like Six To One [ratio], So It's Kind Of A Red Beer.

I Would Challenge Any American Cook, Regardless Of What They've Learned From Their Mom, To Operate A Restaurant And Not Have Spent Any Real Time In Italy.

The Hardest Part Of Anything Is Making A Dish Consistently Great - You Order It Seven Years Later, If It's Still On The Menu, And It's Still As Good As What You Remember.

Food Is "everyday"-it Has To Be, Or We Would Not Survive For Long. But Food Is Never Just Something To Eat. It Is Something To Find Or Hunt Or Cultivate First Of All.

I Love Simple Food. I Like To Serve The Entire Animal, Not Only Because It Somehow Provokes A Customer To Think About It, But Also Because To Honor Of The Animal That Has Been Killed For Us To Eat, You Have To Eat The Whole Thing. It Would Be Silly To Just Eat The Chops And Throw Everything Else Away.