Tag: Cambridge restaurant

"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."