How would you sum up your style or cooking philosophy?
I'm classically trained in French cooking. The person who trained me for years was the Executive Sous Chef from Cafe Boulud. He was a Southern boy at heart, so he wanted to do barbecue, but with French technique. I kinda do the same thing. I do all-American food - pickles, barbecue sauces, simple ingredients - but with French and Spanish techniques. I make what's basically a bologna sandwich, but using mortadella, lardo from red wattle pigs, aged cheddar and tarragon mustard. You could eat that sandwich and not know that it's classic, Spanish charcuterie, that it takes three months to make the lardo, or four years to make the cheese. You just know that it tastes really good, and I'm happy with that.