I'm A Big Fan Of Featuring All

Look At Cookbooks With Your Kids And Ask Them What Sounds Good.

The Objective.. Is To Achieve A Comfort Level Between The Cook/artist/performer And The Customer/viewer/diner. And If We Can Achieve That, And The Customers Are Happy And The Cooks Are Happy, Then We Have A Great Experience.

In Growing Up In Seattle, I Don't Know A Single Family That Didn't Barbecue Or Cook On The Weekends And Make Its Own Kind Of Simple, Pared-down, What I Call Pacific Northwest Cooking.

I Would Challenge Any American Cook, Regardless Of What They've Learned From Their Mom, To Operate A Restaurant And Not Have Spent Any Real Time In Italy.

I Got Some Media Coverage For Using The Tail, The Ear, The Oink.