The Hamptons are usually filled with what I had hoped to leave behind in New York City.

My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.

You have to live life to its full chorizo.

I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's great. Some of the other guys go around and slag people as a profession. That's not so interesting to me, because it's easy to take down, it's harder to build.

Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.

Michigan is my antidote to Manhattan. This is where I come to relax.

When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.