Patrick

I admit to suffering from grill-worship. Anything--and I mean anything--grilled is fantastic. Pork, salmon, beef, chicken--even turkeys! And though Vermont winter temperatures drop well below 10 degrees at night, my grill continues to crank all winter.

That said, I am a marinade fanatic, mainly because Stacy and I don't have time to concoct our own. But if we did, it would be with simple ingredients—garlic, olive oil and fresh herbs. Which is why I love our selection of "simple" marinades versus the ones that get too complex with their flavors. I love Nancy's Vinaigrette and Vermont Hills Teryaki. These are the epitome of simple and versatile; they make your meal 100% better by using them in as many different ways as possible.

I also think in my previous life I must have been born in the Islands, though with my lilly white Irish white skin, you'd never know it. But I love all food from the Carribbean or from Mexico—even the real traditional foods from these regions don't scare me. It's the earthy spiciness, the simple ingredients, the bright flavors that attract me to these foods. It's ginger, tumeric, cardamum, cinnamon, coriander that I love. Fresh sautéed greens like collards, chards or callaloo. One of my favorite things to do in the summer time is braise locally grown organic greens with fresh garlic, ginger, salt and olive oil. Oh man!

And finally what I think I am passionate about most is the firm belief that anyone can make great food. We all just need a little coaching, access to great ingredients and a recipe or two...(and maybe a glass or two of great wine!) Good luck and good eating.