"There is a lot of good meat out there, and there are lot of neat, fun, and tasty ways to cook it. So, walking up to the meat counter should be an occasion for excitement. But even for an experienced cook, it can often be a prelude to bewilderment instead."
"Early Americans also seem to have enjoyed all kinds of greens. Thomas Jefferson mentions, for instance, that the common markets of his day could supply the cook not only with a variety of lettuce but also endive, sorrel, corn salad (mâche), and cress."
"So these are the three legs that support my grilling inspiration: the good-humored, casual approach taught to me by my dad; the serious technique based on classical French dogma; and the never-ending resources of hot weather cultures, where cooks have many more centuries of grilling experience than we do. These all came together in 1985 when I opened my first restaurant, the East Coast Grill, in Cambridge, Massachusetts. Since I was in charge, it fell to me to train, teach, and help other cooks understand live-fire cookery in the same way that I did."
"Whether you're a novice looking for your initial license to grill — permission to fool around with live fire, add a wonderful sear to your dinner, and generally turn what could be a chore into one of the most pleasurable parts of the day — or an accomplished griller looking to earn your Ph.G. (Doctor of Grilling) with some recipes that carry a high level of difficulty, I've got your mind in mind. I've even included a few recipes that will put you well on your way to the coveted Ph.B. (Doctor of Barbecue)."
"Subtlety in food does not impress me. I like big, loud flavors — sweet, sour, hot, salty, aromatic, pungent, tingling — preferably all in the same bite. I'm the guy who always asks for salt and pepper in the fancy restaurants and who thinks that most dishes could benefit from a squeeze of lime or a shot or two of Tabasco."
East Coast Grill & Raw Bar 