Too many to count, but a few of my favorites were: sushi at a little hole-in-the-wall place near the train station in Tokyo's Shinjuku neighborhood; pasta and camarones al pil pil at Fellini restaurant in Viña del Mar, Chile; paccheri alla pastora at the Il Fornaio in Seattle; and the Thanksgiving dinner of 2009, which will forever go down in history as the day my father made a 37lb. turkey taste like it was made by Gordon Ramsay.
My current drink of choice:
Bloody Marys; Margaritas on the rocks, salted rim, reposado or añejo; sake; and old-fashioned daiquiris
I really wish I could:
eat sushi every day, and cook like Marco Pierre-White