Michigan Is My Antidote To Manhattan. This

Although The Skills Aren't Hard To Learn, Finding The Happiness And Finding The Satisfaction And Finding Fulfillment In Continuously Serving Somebody Else Something Good To Eat, Is What Makes A Really Good Restaurant.

The Hardest Part Of Anything Is Making A Dish Consistently Great - You Order It Seven Years Later, If It's Still On The Menu, And It's Still As Good As What You Remember.

I Really Want To Be A Rock Star.

Any Simple But Delicious Dish That Celebrates The Season And Locality Is What I Want To Be Known For.

Everyone Makes Pesto In A Food Processor. But The Texture Is Better With A Mortar And Pestle, And It's Just As Fast.