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" I'm just sick of food going in the garbage. "

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" My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce. "

" Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language. "

" I didn't go to university. I didn't go to culinary school, barely made it through high school. "

" Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche. "

" Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. "

" I was $4,000 short on my first payroll. "

" Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection? "

" Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig. "

" I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business. "

" Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. "

" I'll never understand those greasy little deep-fried wings most bars serve. "

" I crave my mom's Sloppy Joes. "

" Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested. "

" I particularly like to make crunchy slices of garlic bread to serve with steamed clams. "

" There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads. "

" When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. "

" I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice. "

" Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. "

" If you just feel lazy and don't want to cook, then don't cook. "

" The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling. "

" The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. "

" Coho or silver salmon are very common and easy to get for a good price. "

" It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake. "

" I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners. "

" I don't answer my phone in a restaurant. "

" My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. "

" Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats. "

" Entrepreneurial people are never satisfied. "

" If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. "

" It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better. "