TR: You've got several episodes of "Tyler's Ultimate" in the queue for coming seasons – what other projects are you newly involved in – or plan to launch in 2009?
 
TF: Yes, we just got done shooting 26 great new episodes that I'm really excited about. And 2009 is going to be even busier with a bunch of new, exciting projects. We've got a brand new kitchen store in my hometown of Mill Valley, Calif., just over the Golden Gate Bridge from San Francisco and we are about to open up my first signature restaurant in the brand new Hotel Vertigo in San Francisco as well. We are just getting into the wine business and have bottled our first two vintages, a Zinfandel from the Dry Creek Valley and a Pinot Noir from the Sonoma Coast. I'm also really excited about my new cookware line that will be launching on HSN in January. So, yes, we have a pretty busy year coming up!
 
TR: What are your favorite Lowcountry ingredients to work with – and how do you like to use those ingredients?
 
TF: I always say that Southern cuisine is one of the most overlooked genres in the modern culinary landscape. And in particular, Lowcountry cuisine to me is about fresh May River oysters, sweet shrimp and, of course, grits, among other things. Every year, we do a “Lowcountry Celebration” at Palmetto Bluff where we hold a big oyster roast. Fresh, steamed oysters right out of the river are as good as you'll find and really represent the flavors and culture of the Lowcountry.
 
TR: When you cook for yourself, what do you like to prepare?
 
TF: I love everything. From fried chicken to a melt-in-your-mouth slow-cooked pork shoulder, I try to stick to what's fresh and in season and, of course, I try to pick dishes that will satisfy my growing household with my wife and children – Miles, Hayden and Dorothy.
 
TR: Your television programs and recipes are incredibly accessible for home cooks – can you add any other words of advice to help make serious home cooks more comfortable in the kitchen?
 
TF: One of my two new books, “Stirring the Pot,” is a great resource when it comes to settling into your kitchen and finding your kitchen comfort zone. I've broken it up into two big chapters ... "kitchen” and “cooking.” The first chapter teaches you how to set yourself up for success by creating a clean and well-organized work space and the second chapter teaches you all about the basic techniques you need to know. Being organized and versed in a few basic techniques will take you a long way and relieve a lot of the stress that you feel when gearing up to cook at home.
 
TR: What's the one kitchen gadget you can't live without?
 
TF: My espresso maker.