Everybody has their secret blends. For a while there was one called I-Hop because of the syrup and sugar that went into it. Making blends becomes a scientific thing, kind of like hi-tech fishing.

Like they say, you can learn more from a guide in one day than you can in three months fishing alone.

By His Command, one intuitively merges and blends with Him.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

That's what 90 percent of the people talk about when they're first exposed to the fish.

I like to consider myself an actor who just happens to be Hispanic.