Brunch at Masa 14
“Culinary school is great for a piece of paper, but you have to work for top chefs.” Brian Murphy – Executive Chef – Policy
“Always trying something new keeps me in the kitchen.” – Padua Player, The SugaChef
“This is where I find myself.” Alex Reyes, Harry’s Tap Room
Food is about “pleasure, joy, flavor, the experience of texture and taste.” – Bryan Moscatello – Potenza
AGAINN: Gaelic, meaning “The gastropub equivalent of Disney World.”
“Let the natural flavor be the hero on the plate.” – Andrew Swallow, Mixt Greens
“The sum is greater than its parts.” – Bryan Moscatello – Zola Wine & Kitchen
“Patience. It’s a virtue.” – Wes Morton, Executive Chef, AGAINN – Part II
