"I believe in buying the best ingredients possible, and that means having my seafood delivered daily by Federal Express from New York, or wherever. It's more expensive, but it's all about quality."

Our first column on the subject of restaurant relationships took us to Tulsa, Oklahoma and the husband and wife proprietor chefs of the popular, and very successful Polo Grill.

Celebrated Seattle chef/owner Thierry Rautureau keeps the tables turning at Rover’s.

Chef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.