Craig Connole of House Of Big Fish and Ice Cold Beer, Part Two

Today we conclude our Q&A with Chef Craig Connole. If you missed the first part, read it here.

Stay tuned tomorrow for our final installment: a recipe from the chef.

What would you'd like to see more of in Orange County from a culinary standpoint:

Street vendors.

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What would you'd like to see less of in Orange County from a culinary standpoint:

Uptight, opinionated, wanna-be foodies.

Favorite cookbook:

Larrousse Gastronomique, The Instant Cook by Donna Hay.

What show would you pitch to the Food Network?

It's a secret…I'm not quite there yet.

Weirdest thing you've ever eaten:

Lamb testicles.

You're making an omelet. What's in it?

Spinach, tomato, onion, sausage, cheese and Tabasco on top.

You're at the market. What do you buy two of?

Cans of Spam or artichokes if they're good ones.

Weirdest customer request:

“Will you cook at my house?”

Favorite OC restaurant(s) other than your own:

The Chicken Coop in Costa Mesa, The Crow Bar in Corona Del Mar, Turks in Dana Point Marina.

Hardest lesson you've learned:

Stay healthy.

Who's your hero? Culinary or otherwise?

My son.

What cuisine that you are unfamiliar with would you want to learn more about and why?

Vietnamese Cuisine because it seems healthy and flavorful and I don't know much about it.

What made you decide to do House of Big Fish in Laguna Beach?

There wasn't anyplace to get reasonably priced fish and there were no sports bars.

Why and how did you decide to name the restaurant House of Big Fish and Ice Cold Beer?

First it was just “Big Fish and Ice Cold Beer” and then we decided to add “House of” to make it completely different.

What's the reaction been to the restaurant and its name?

People love it!

What do you hope for your business in 5 years?

Steady, happy clientele

10?

Retirement.

House of Big Fish & Ice Cold Beer, 540 S. Coast Hwy., Ste. 200, Laguna Beach, (949) 715-4500; houseofbigfish.com. Open daily, 4:30-10:30 p.m. Entrées, $5-$24. Full bar.