Two Words To Improve Any Dish. Ba,

What I Bring To The Table Is A Huge Enthusiasm And Love For This Stuff.

Planning A Dinner Party In A Way That You're Actually Capable Of Getting It Done Without Panicking Is Important. It's Bad Hospitality For The Host To Be Freaked Out.

The Funny Thing About Thanksgiving ,or Any Big Meal, Is That You Spend 12 Hours Shopping For It Then Go Home And Cook,chop,braise And Blanch. Then It's Gone In 20 Minutes And Everybody Lies Around Sortof In A Sugar Coma And Then It Takes 4 Hours To Clean It Up.

I Think What I Do Differently From A Lot Of Tv Chefs Is That I Break Down Barriers And Make Fine Food More Accessible To The Regular Person, Who Might Be Intimidated. I Try Hard, Particularly With Wine, To Make It Not Intimidating. It's Sort Of A Teaching Job.

You Know The Great Irony Is That People Think You Have To Have Money To Enjoy Fine Food, Which Is A Shame.