I think I’m going to put bread and butter on the spring menu. Of course, I’ll make the butter from great fresh local cream. Perhaps some ramp jelly too.
I spent a great deal of my time making chowder last week, not necessarily the best use of my time. Business is business and ya gotta do what ya gotta do.
We did not run out of chowder this year.
My next splurge is going to be Eleven Madison Park, Daniel Humm’s plates are flawless. So simply complex.
I believe that the best way to have a great kitchen is to be in your kitchen cooking great food every day. Everything else is a distraction.
Yes, we made actual chowder, so did 15 Church.
I would love to learn the banjo. I’d join a band and play Foggy Mountain Breakdown every day.
How do we get people to not need large plates of food? Small plates look so much better and a large portion of food is monotonous to eat. As a chef I would rather show you my talent across the board, not just one dish to fill you up.
I wanted to be a third baseman when I was a kid, too bad I’m left-handed.
If I had my own restaurant I don’t think I’d have full entreés. Not necessarily tasting menus, but I wouldn’t let you out without trying some stuff and being social.
Lefties are more creative, from what I hear.
I have very little musical talent.
My all-time favorite baseball player is Brooks Robinson.
There were a lot of intoxicated people at Chowderfest.
Olive Garden has 4 courses for $12.99. Can it possibly be food?
Some people will spend their time on the internet arguing with anonymous strangers about whether or not Velveeta sucks.
While I write these tidbits I’m watching a movie called August Rush.
I pitched 1 inning of organized baseball. It was during my last game in the Babe Ruth league. It was a 1-2-3 inning. Apparently 11,12, and 13 year-old’s can’t hit a 60 mph fastball mixed in with a 30 mph looping curveball.
I can remember the starting lineup for the 1966 Baltimore Orioles that swept the Dodgers in the World Series.
I often forget to take out the recycling bin.