John Stage

How did you get involved with City Harvest?
I started out participating in the Bid Against Hunger event.

Why is hunger an important issue for you?
Being in the restaurant biz there is always such an abundance of great food; I feel compelled to help with others' hunger.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
It's opened my eyes to statistics and the vast number of people that can and do go hungry.  It takes an organization like City Harvest to reach the shear number of people, and that's why I'm involved.

What inspired you to open a barbecue restaurant?
It was an evolution from my carney days back in the early 80's on the road.  As I started traveling past the Mason Dixon line, I knew BBQ was my calling, and I was sick of the traveling lifestyle and wanted to settle down.

What inspired you to bring Dinosaur Bar-B-Que to New York City?
I grew up in and around New York until I was 12, then moved away.  Once my son went to college (C.I.A.) I knew I wanted to move back.  That was 2002.  It's always stayed in my blood.

What is your favorite part of operating a restaurant in New York City?
The people are # 1.  I've got a great, diverse group of customers who are a lot of fun.  Plus, the action of the city - there's nothing like it.

What is your favorite hidden gem of a restaurant in New York City?
Favorite gem - there are so many it's hard to choose a favorite.  I do love me some Yakitori Totto on 55th!

What is your favorite type of food to eat?
I probably eat more Asian than anything lately.

What is your favorite type of food to make?
Definitely Italian.  I can have a beautiful pasta made in half an hour.

What can you not live without in your kitchen?
A sharp knife, Kosher salt, and pepper.

What is your favorite junk food?
Without a doubt the fresh popcorn from Fairway.

What is in your refrigerator?
Not much!  A 6 pack of beer, some leftover Thai food, V-8, some honey crisp apples.

What was the last best meal that you had?
My mother's spaghetti and meatballs.  Her red sauce is what I judge all sauces against.

Anything you're looking forward to in 2011?
To visit my son who is a chef in Helsinki, Finland.  Never been!

• At the Chef's Table
• The Food Council