Patrick Ryan interview, Part 2: Loving hot sauce and banning floppy chef hats

Yesterday, chef Patrick Ryan talked about his start in the kitchen and the decision to launch Port Fonda (click here for the interview). Today, he answers a series of rapid-fire questions about what’s filling his pan, fridge and mind.

What are your culinary inspirations? For people, it’s Rick

Bayless and Paul Kahan. For places, it’s regional Mexican and the

Midwestern United States. As for others, it’s Eater and The New York Times food section.