*Keith also cooks.
Before Right Lane, there was a kitchen. Keith still takes on culinary work: menus and concepts, product development for the shelf, refrigerated and freezer case, private dinners, and time aboard a yacht, if and only if he gets the bottom bunk and has a helper.
“I cook what's in season, where I am, for whoever's at the table. Peaches in July on Long Island don't need much from me.”
