What were your favorite foods growing up?
Braised Flanken short ribs, Grandma Esther's green bean and caramelized onion salad, apple strudel made from apples grown in her backyard, Kasha Varnishkas, and pizza.

When did you decide you wanted to be a chef?
When I was 25

Where and when did your career in food begin?
Boston 1972 at the Sanae Restaurant

If you didn't become a chef, what would you be?
A musician

Who/what has shaped your cooking the most over the years?
Both of my grandmothers, my mom, George Ohsawa, Richard Olney, Alice Waters, Nancy Silverton, Judy Rogers

How would you describe your cuisine?
Green market, seasonal, Jewish American

What are your favorite culinary weapons in the kitchen?
I do not have any weapons only tools: my 8 inch Japanese knife, cast iron Dutch Hearth Stone, Salter Electronic Scale, under the counter water filter

What is your favorite secret ingredient?
My wild yeast cultured rye and wheat starters.

What was the most challenging meal you had to make? Why?
Rack of wild Venison cooked by candlelight in a wood burning oven.

What was your worst restaurant disaster?
I slipped transferring 70 quart stockpot of scalding stock and suffered 3rd degree burns.

What is your least favorite food?
Salmon Roe

What is your beverage of choice?
German Riesling

What are some recent dining and culinary trends you have been observing?
Artisanal pizza

When you are not eating at your own restaurant, where are you eating?
Home

Which foreign country inspires your style most?
Italy

What is your best cooking tip for a home enthusiast?
Taste, taste, taste.

What do you eat when you are home?
All of my favorite foods: homemade bread, salted French butter, meadow raised chicken and freshly picked locally grown vegetables and herbs.