When I was young, I would make my parents breakfast in bed on Saturday mornings.
When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.
The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it.
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
I was $4,000 short on my first payroll.
Farm to table is a personal choice.
One of my favorite ways to eat albacore is tuna poke.
Pork is my friend.
It's important that your shucked oyster is clean and pristine.
Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language.
Razor clams are large, oblong clams, although not as big as geoducks.
Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
Coho or silver salmon are very common and easy to get for a good price.
Spanish chorizo is a spicy cured sausage that's especially tasty with clams.
At the fishmonger, choose fish with bright scales and clear eyes.
When you watch 'Shark Tank,' everything is about off-shore this, off-shore that.
I crave my mom's Sloppy Joes.
