Quote

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

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
Would
Season
Onion
Seasons
Wagons
Pick
Onions
Picks
Station
Supreme
Load
Spring
Fabric
Blackberry
Food
Stations
Blackberries
Part
Yellow
Wagon

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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.
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The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.
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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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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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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
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The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
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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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What will always remain is love, passion and family time.
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Look at cookbooks with your kids and ask them what sounds good.
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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 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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Michigan is my antidote to Manhattan. This is where I come to relax.
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I got some media coverage for using the tail, the ear, the oink.
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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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Indianapolis versus Denver would not be a great one gastronomically.
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Food is everyday-it has to be, or we would not survive for long. But food is never just something to eat. It is something to find or hunt or cultivate first of all.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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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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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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