Mark Miller: uncertainty

Transcript context

…So explain this. Well, it’s a phenomenon: first of all, they get it free. Second of all, chips are usually done poorly, and then the salsa is usually done poorly. It’s a good excuse to sit there and drink beers and margaritas. I don’t need that excuse. But what you’re looking for is something that comes into — let’s say buffalo. We eat more buffalo. I was cooking buffalo; it was difficult to sell back in the ’70s and ’80s. We know it’s healthier, we know it has less cholesterol. The other thing is, you want intense, small portions of food. When you’re looking at a southwest menu, you want to look for the sauces, the complexity. You want to look for things that would probably take you — some things have been cured. Even Red Sage, what was the first thing that we that we did? We actually did a carpaccio of venison. We had a tartare mix of venison and buffalo with sage; that was on the first menu at Red Sage in 1990. Now, if you go around the United States 25 years later, you don’t find that anymore. I don’t know if I answered the question. That’s all right. If someone came to you — this is a game my family used to play in the car — someone comes to you and says, “I’m a fairy: you are only going to be allowed to eat three foods for the rest of your life, three specific dishes.” So not like tacos, but a kind of taco. You don’t have to worry about nutrition, you don’t have to worry about calories, but you have to pick three foods, and those are the only three foods you can ever have again. Which three foods?…

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