together. They also happen to be one of my son Ernie’s favorites. He eats them for breakfast whenever he comes to Little Goat Diner in the morning!
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DC: I’ve eaten at your restaurants and have tasted many of your dishes, explain your approach when it comes to creating consistently delicious food.
SI: I like to think I make people’s whole mouth happy – finding the right balance of savory, sweet, salty and even a little spice (although I am a bit of a spice wuss!). When all of your taste buds are utilized, the experience is heightened, and makes your meal or the dish you are eating more memorable.
DC: How many months did you spend preparing to write Gather & Graze and what unexpected challenges did you encounter along the way?
SI: We spent two years between deciding upon recipes, taking photos and printing the book. When we started shooting the images for each chapter, we would host all of these parties making our food and inviting friends over to be photographed. It ended up looking very staged – even after we told them to act normal! – so we had to reshoot a few of the chapters before going to print.