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.

Look at cookbooks with your kids and ask them what sounds good.

Find something you love, because if you love what you do, you'll never spend a day at work.

Indianapolis versus Denver would not be a great one gastronomically.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.