I'm pretty confident that the seafood from the Northeastern Atlantic is one of the most delicious and unique in the country, so that we can represent that in a way that the Italians like to represent things.

If you could learn how to make a perfect lemon tart then you got a story. If you don't feel like that, make a perfect chocolate chip cookie, but have five go-to dishes like that and you can move them around, change them up just a little bit, and always have something in the can.

Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.

My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

Food, like most things, is best when left to its own simple beauty.

If you go to Italy and you drive from the airport to the town, there isn't 30 square feet that isn't planted by someone. Even next to the train tracks, they see the joy of the interaction with the planet as integral to the experience. The idea that you can get free arugula just by planting seeds... because it will regrow itself the next year. We've come a long way from foraging to now planting. The next step of that will be continuing that expansion of planting and really owning the crops.