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One thing you don't know about me is that I was a singer in the Cleveland Orchestra Children's Chorus.
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If I could trade places with one chef it would be Darina Allen of Ballymaloe Cookery School in County Cork, Ireland. Her restaurant and cooking school are located on a 400-acre estate with a 100-acre organic farm.
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One of my most memorable meals was my last one. I try not to waste time having a meal that isn't memorable. I say “live to eat, not eat to live.”
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If there were no local food, farmers' markets or Lucky Penny Farm (Ohio) goat cheese, I'd have no reason to live.
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My go-to drink is a one-quart Ball jar filled with ice and tap water.
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If I were on death row my last meal would be my Grandma Florence's mushroom sandwiches, prime rib with mushroom sauce, twice-baked potatoes, sautéed spinach, lemon chiffon pie and chocolate cake with the fork pattern, of course.
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My worst culinary creation was a sugar and banana omelet that I prepared when I was 7 years old.
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If I could change one thing about me it would be my OCD.
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My favorite junk food is pie.
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If I wasn't a restaurant operator, I'd love to be a restaurant critic so I could get paid for every meal I ate. If I had my way, however, I'd only eat at the best restaurants.
Douglas Katz is the chef/owner of Fire Food & Drink in Cleveland's historic Shaker Square. Also, beginning in the fall of 2012, he will be a chef/partner in charge of a new restaurant, café and catering operation for the Cleveland Museum of Art.
