"'Barbecue Man may appear to be asleep,' Mr. Schlesinger roared, climbing off the couch. 'But Barbecue Man is always awake and in control!'"
THE CHEF: CHRIS SCHLESINGER; Barbecue? You Could Do It in Your Sleep, by Sam Sifton, July 2, 2003
Tag: NYT
THE CHEF: CHRIS SCHLESINGER; A Lesson Not Learned in School: Using What’s at Hand, by Sam Sifton, July 16, 2003
"Now the chef and an owner of the East Coast Grill in Cambridge, Mass., he related this anecdote while sitting on the deck of his airy beach house here on the shore of Buzzards Bay. 'My dad was just happy I found something,' he said, laughing."
CHOICE TABLES; In Massachusetts, Name Chefs Devote Themselves to Seafood, by Nina Simonds, Sept. 9, 2001
"NEW ENGLAND is famous for its seafood, but rather than dressing up and dining in formal, upscale fish restaurants, most New Englanders prefer to roll up their sleeves and dine 'in the rough.'"
NATIONAL ORIGINS: MASSACHUSETTS; Sweet Bounty Returns: Sea Scallops, By John Willoughby and Chris Schlesinger, June 21, 2000
"There are countless ways to cook scallops, although one of the most common is simply breaded and baked or broiled. There are countless ways to garnish them, with everything from bacon to cilantro. But every New Bedford scalloper we spoke with had the same idea: deep-fry them. The large scallops of summer 2000, plump and succulent, can be sliced in half to form medallions for quick frying, in the grand tradition of sailing ships and elegant dining rooms in New England since whaling days."
Jumping on the Pan-American Express; The Hidden Beauty of Latin Roots, by John Willoughby and Chris Schlesinger, Jan. 6, 1999
"So, as millions of Americans continue to develop an appreciation for the flavor dynamics of highly spiced food, why not do away with those outmoded notions of culinary superiority and just admit it: people eat spicy food because it tastes great. Then we can all enjoy a lot more wonderful dishes."
East Coast Grill & Raw Bar 