May 1, 2011
One thing you don't know about me is that I'm a sucker for hot dogs.
If I could trade places with one chef it would be Victor Arguinz from Asador Etxebarri in Spain. Having dinner there was one of the few meals where I almost fell out of my chair it was so good. Everything was made on the grill, even the ice cream! And it was all freakin' delicious.
One of my most memorable meals was either of the two times I've dined at Michel Bras in Aubrac, France. The first was so inspiring and insanely good that it redefined my view of food. The second meal there was memorable because that's where my wife and I got engaged.
If there were no eggs, I'd have no reason to live.
My go-to drink is a really cold Pacifico beer after a hot night on the line.
If I were on death row my last meal would be … see # 1 or # 3.
My worst culinary creation was tofu. I can't make great tofu, but I keep trying.
If I could change one thing about me it would be to make more time for skiing.
My favorite junk food is a tie between Fritos, hot dogs and Buffalo wings.
If I wasn't a restaurant operator, I'd love to be a either a commentator for the Red Sox or a drum tech for Wilco.
Tony Maws is the chef/owner of Craigie on Main in Cambridge, MA. He was a James Beard nominee for Best Chef Northeast in both 2009 and 2010, and was named a Food & Wine Best New Chef in 2005. A career highlight, he says, was cooking for his favorite band, Wilco, at his restaurant in 2009.
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