At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.

You need a little bit of tomato sauce, or a little bit of lemon juice, or both, to make it sour.

Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.

The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you're responsible for everything, including the maitre d's and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d' and have a lot more work and a lot more headaches.

I prioritize in life. I like to work, I do TV shows, I do a lot of Iron Man training. I enjoy kicking back on a good night and drinking wine until I go to bed, and having fun with my friends. You just have to make time for it and keep it balanced.

Tomato sauce works best with dried pasta, because the tomato sauces tend to be too heavy for the fresh pasta. Fresh pastas tend to absorb sauce right away. Fresh pastas always work better with broths or lighter sauces.