My newest expression, food.

For years my daily food intake might be limited to powdered doughnuts, poptarts, hot pockets, cherry cola, and little debbies. Several years ago I came to the realisation that New York truly has some of the best food in the world - and I wanted to know what made it great. Soon I found myself loving the same things in food that make me love music - a tradition, a technique, an oral history, all of which are studied in order to allow the chef to create something spectacular.

In 2008 I co-founded The Rabbit's Foot - a supper club. The goal of The Rabbit's Foot was to present good and thoughtful food in a creative way to our friends and friends of friends.

In 2009 I founded The Blue Apron - a new supper club. The Blue Apron is a monthly event that aims to bring the fine dining experience to everyone - in the non-stuffy atmosphere of Brooklyn.

Through these meals, I have been able to explore some amazing ingredients and techniques, and have met some incredible producers, chefs, specialists, and new friends.

The cuisine I love is american - seasonal, honest, respectful, and flavorful. I cherish traditional french technique - and the newer techniques it has inspired - and try whenever possible to connect with those who are actually producing the ingredients.