What is Ford Fry’s favorite cuisine?
I respect more of the Southeast Asian stuff. Everyone loves that. It’s very mysterious for Americans and American chefs on how to really get these flavors. I’m obviously intrigued by it; I like big flavors like that. When it comes to American, I lean toward more classic, but classic by way of using wood, cooking off wood and using whatever is local and fresh. It’s not that it’s cool to be local; it tastes better if it’s local. If it just came out of the ground, it’s super fresh. It’s not altered. I typically lean toward something that is cooked over burning wood in some fashion or another. Barbecue makes me excited every day.