An interview with Chef de Cuisine Brian Congdon and Sous Chef Peter Wood:

Who or what inspired you to start cooking?
BC: My mom. At a young age I was really picky and she'd get tired of making changes so she had me cook for myself. PW: A career change. I loved growing up around the barbecue and to make the shift out of doing art for a living, I realized I could incorporate my art background with food.

What is your signature dish?
BC: Chile roasted sea bass. PW: The braised short rib.

What is your favorite seasoning?
BC: A combination of Chile flake, cumin and oregano, because my favorite food is Mexican. PW: Juniper berry, because it is a great game spice for braising.

What three ingredients do you always have on hand to cook with?
BC: Ginger, cilantro and chilies. PW: Garlic, onions and rosemary.

What is your most versatile cooking utensil or gadget?
BC & PW: The 8-inch chef's knife

Who does the cooking at home?
BC: I do. PW: I do.

What drink would you recommend to accompany your recipe?
BC: Laurent Perrier champagne. PW: Stella Artois Belgium beer.

What is your cooking motto?
"Have fun or beat it."

What is the greatest compliment you've received for your cooking?
BC: The biggest compliment is people coming back for our food and the support of our regular customers. PW: One of our regulars recently said we have the "best short ribs in California."