Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.

Success is measured by the memories you create.

My favorite wines are Zinfandels.

The book is there for inspiration and as a foundation, the fundamentals on which to build.

I think if you can take one or two things from a cookbook, it's successful.