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 | Chef Ferguson? Hi, I'm Maria Crandall from the Times. I'd like to talk about your restaurant... | |
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| Oh, hello! I just finished talking to Zagat's not more than fifteen minutes ago. What can I do for you? | |
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| You've experienced tremendous success with your restaurant, and it's fast becoming a landmark of the city. Why is that? | |
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| Well, I use the finest ingredients, along with the best herbs and spices for my favorite dishes. | |
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| ...that, and now that I can afford hookers, I don't have to pleasure the mashed potatoes. | |
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