Entrepreneurial people are never satisfied.
— Tom Douglas
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.
Customers are more friendly when they've had a meal.
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.
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 want to do the basic things, like putting my daughter to bed. It's the sweetest thing.
I eat out at least once every day.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.
Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.
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.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
I was $4,000 short on my first payroll.
I'm much less shy in conversation than I am on my own.
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?
I love being able to help promote Seattle to travelers worldwide.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
I crave my mom's Sloppy Joes.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
I have a good flavor memory.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
When I was young, I would make my parents breakfast in bed on Saturday mornings.
