"All my life I've worked and I was so lucky to go from a radio station in Washington to the Dodgers and of course, it never stopped. For me to suddenly put the key in the ignition and turn the engine off, it's kind of a frightening thought. I put the key in and left it there, God willing, for another year."

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It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

— Andrew Zimmern