Early on, I had a girlfriend come see me, and she was like, ‘Yeah, it was good, but you were funny at a dining hall at the University of Maryland.' That's when I realized I was contrived. I was reciting jokes. So I really worked on - no matter what - sounding like I was just talking to the people.
I used to eat under my grandmother's dining room table. I wouldn't eat at the table ever until I was about 10.
I actually built my own dining table back home in Australia. It's a secret hobby of mine that I weirdly find transfixing.
The first trip I remember taking was on the train from Virginia up to New York City, watching the summertime countryside rolling past the window. They used white linen tablecloths in the dining car in those days, and real silver. I love trains to this day. Maybe that was the beginning of my fixation with leisurely modes of travel.
On the morning of September 11, 2001, I rushed home before the kids left for school and gathered them around our dining room table and told them what had happened. Like everyone else, we struggled for words to describe to our kids why such a thing would occur.
Ping-pong was invented on the dining tables of England in the 19th century, and it was called Wiff-waff! And there, I think, you have the difference between us and the rest of the world. Other nations, the French, looked at a dining table and saw an opportunity to have dinner; we looked at it an saw an opportunity to play Wiff-waff.
In the dining room, next to my collection of colorful papier-mache Mardi Gras float art, hang draperies made of the New Orleans toile fabric that I designed pre-Katrina for Hazelnut.
I simply adore getting dressed up for a special occasion. I feel incredible stepping out in luxurious fabrics and a bit of bling. That's also how I feel about special-occasion dining rooms. Because these aren't everyday spaces, they contain all sorts of drama for that once-in-a-while 'wow' event.
Dining rooms are really all about the table and the chairs.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
