Quote

My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

Mario Batali

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TAGS & TOPICS

Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Christmas
Peaches
Family
Cherries
Process
Grapes
Makes
Presents
Give
Label
Everything
Giant
Whole
Giants
Vat
Giving
Labels
Vinegar

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My kids and I make pasta three days a week now. It's not even so much about the eating of it they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
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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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The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.
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What will always remain is love, passion and family time.
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I'm a big fan of featuring all of the local shellfish and seafood provided.
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Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.
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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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Look at cookbooks with your kids and ask them what sounds good.
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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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I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.
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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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Michigan is my antidote to Manhattan. This is where I come to relax.
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One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.
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You have to live life to its full chorizo.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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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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Indianapolis versus Denver would not be a great one gastronomically.
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I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's great. Some of the other guys go around and slag people as a profession. That's not so interesting to me, because it's easy to take down, it's harder to build.
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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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