Brian McReynolds, on creating new menu items:
"It gets vetted three times. When somebody comes up with something, we make it. All three of us have to agree on what's in it or what to add to it. We play with it. Sometimes we come up with some deuces, and we're like, "Here, taste this!" and the other two people are like, "What were YOU thinking?".
Since Francisco is technically part of our interview, it was only fitting to showcase some of the collaborations our trio has agreed on. We hope you enjoy today's excessive food porn.
Read our interview with Brian, Amy and Francisco, Part One.
And now, on to Part Two. . . .
When you're not in the kitchen cooking, what are you doing?
Brian McReynolds: Surfing.
Last song playing on your radio/smart phone/iPod:
McReynolds: John Coltrane's Spiritual.
Park City, Utah.
Scottsdale, Arizona. It's totally different from what it was when I was growing up. It's absolutely beautiful. Tons of bars and restaurants.
Would you like to discuss the impact Eric Doran's passing had on Eat Chow?
McReynolds: Immense. Losing part of the family was devastating.
Hardest lesson you've learned:
McReynolds: Everything is a pain in the ass. Everything (LOL). And you get what you pay for, every time.
What's your favorite childhood memory?
McReynolds: My grandmother cooking in St. Louis.
Are you superstitious; if so, about what?
McReynolds: Very, baseball especially.
What were you up to five years ago?
McReynolds: Building out Eat Chow 1.
McReynolds: Thanksgiving. Love spending time with family and eating.
Last book your read or movie watched; how was it?
McReynolds: Stephen King's Town Knockers. Great book. Totally weird and trippy.
Curran: I just watched The Artist. Loved it. It was a brilliant movie.
When you use the internet, what's on your homepage?
McReynolds: Major league baseball.
Last thing you looked up/searched online:
McReynolds: I was looking up a chef.
Do you have any skills that are non-food related?
McReynolds: All outdoor-related activities. I was a studio potter for two years. I always wanted to make our own plates, but who has time for that? I wanted to have a restaurant where I would have specific plates for a dish, like a groove to put sauce. And customers could buy the dish at the end of their meal. Is that cheesy?
Curran: We don't have time, do we?
What would you be doing if you weren't in this business?
McReynolds: Professional gambler.
Curran: I would want Anthony Bourdain's gig. Wouldn't that be awesome?!
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