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Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Drag
Main
Garden
Courses
Protein
Intensely
Plate
Represented
Plates

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If I hear something's not quite going right, then I'm there quicker than if I hear something's going wrong.
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I really want to be a rock star.
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There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
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The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
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Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
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In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
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Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.
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When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
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Michigan is my antidote to Manhattan. This is where I come to relax.
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The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
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Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
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Indianapolis versus Denver would not be a great one gastronomically.
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Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
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The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
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When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
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Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.
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