American chef and restaurateur
- Like our sauce — we harvest a whole crop of organic tomatoes — 10 tons of tomatoes every year. Can them all, store them in the basement, have like a harvest party when it gets loaded in.
- Alefantis estimates, he bought 12 tons of Toigo tomatoes, which Stello turned into sauce and canned before trucking the jars to the basement at Buck’s Fishing & Camping, Alefantis’s other restaurant just a few steps down the block on Connecticut Avenue NW.*
- They ignore basic truths, we don't even have a basement."