Spices Are Very Hot, Very

Brussels Sprouts Are Misunderstood - Probably Because Most People Don't Know How To Cook Them Properly.

I Enjoy The Creative Side Of The Business Side Of Being A Restaurateur. That's My Thing. The Thing I'm Constantly Thinking About Is, How Do You Create New, Interesting Situations That Keep People Coming Back?

Having Been To Europe And Working And Traveling There, The Restaurants My Wife And I Remember Were Always Off The Beaten Trail Restaurants. So I Tried To Seek A Little 'off The Beaten Trail,' But Cool Area.

I Played From The Time I Was Seven Years Old. My Father Was My First Baseman Coach. I Had Opportunities That I Never Really Pursued - With Some Miami Teams And A Few Larger Colleges, And Then I Ended Up Bailing And Began Cooking.

I Liked The Energy Of Cooking, The Action, The Camaraderie. I Often Compare The Kitchen To Sports And Compare The Chef To A Coach. There Are A Lot Of Similarities To It.