“I have spent most of my time in kitchens, managing or cooking, satisfying thousands of diners. But in all those years, nothing has satisfied my own appetite as much as cooking at The River. It fills my heart. What was missing in those high-pressure, long days of serving the public was the kindness and compassion served up at The River. I was also surprised by the freshness and quality of the food served, the choices of entrees and the kitchen’s attention to sanitation, qualities normally found in high-end commercial kitchens.”