I admire Mr. Bayless. He approaches ingredients and cooking with so much joy. In this interview, he says that 90% of the ingredients he uses in his restaurants are locally-sourced. I assume that means he buys chilies and tomatoes from greenhouses? I wonder if he finds a difference in taste from out-of-season, greenhouse-grown produce? Or I wonder what he is doing to ensure peak flavor?

I agree... loved the perspective here, and I’m an omnivorous potato-lover so I see the beauty in all sorts of potato salads. Love Davies’ subversion, though...