It's Wild How Chefs Have Become Like

Turkey, Unlike Chicken, Has Very Elegant Characteristics. It Has More Of A Cache Than Chicken. Turkey Is A Delicacy, So It Should Be Presented In Such A Way.

I Call It An Old-fashioned Seafood House For The New Millennium. We Are Trying To Update What We Know As Old Fish Houses And Places Like That, Which Are Great, But I Want To Give It A New, Fresh Look With Updated Versions Of The Classics We All Love.

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'm Definitely Nervous And Excited. I Feel Like I've Been Playing Off-broadway, Not To Say That Boston Doesn't Have A Great Theatre District Or Great Theatre, But It's Not Going To Broadway; It's Just A Different City.

Spices Are Very Hot, Very Hip. I Love Spices. I've Always Loved The Mediterranean Flavors.