All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
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 use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food comes out that much better. And so I think Valentine's Day is a special day.
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.
It's wild how chefs have become like rock stars.
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?
I find more people want to eat a little less. My generation, we're all watching our figures. They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People don't sit down at the table and have a whole three or four courses.
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.
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