Top 10 Sherry Yard Quotes

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While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.

I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.

I see City Perch as a destination restaurant.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

Brush your teeth often.

At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.

Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.

I can't sit still.

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