I don't try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past.

As it has been told to me, my Dad had some kind of deal with Dick Clark. But when we got here, that fell through. So we were out here with no job, no furniture, no food.

Maybe we've been brainwashed by 130 years of Yankee history, but Southern identity now has more to do with food, accents, manners, music than the Confederate past. It's something that's open to both races, a variety of ethnic groups and people who move here.

My very first job was a cashier at Burger King in Tucson, Arizona. And I occasionally worked the drive-thru. I'd go wherever I was needed! My second job was at Dairy Queen. I stayed in the fast food royalty.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.