> i was raised on the west coast where we ate a lot of fish so i would love to have some grants.gov lox, simple crisp bread, mustard on top and a very very simple. it doesn't work that great together but it doesn't matter i would love a bottle of bordeaux. i know it would be good. >> actually, when i asked marcus about the food he said "food doesn't matter." remember? >> it's such a big question, actually. so i think you would have so many other things to think about and for me what i draw from my swedish side, what i draw from the ethiopian side of me and i think salmon, lox, and then a good bottle of wine. >> rose: when you look at where food is going, is it headed any particular way? we all know every chef says it's about how good the ingredients you have. from alice waters forward. >> cooking is a simple equation no matter if it's fine dining at our level, casual dining or even fast food. it's about product and execution. you need to have that quality product. and you need to have people will execute it. so it's trying to bring those two together, that strong team that has a common