Best meal I ever ate:
Well hung pheasant w/ fois gras/green grapes/venison reduction, prepared for me by on-stage Threepenny Opera spouse.
My current drink of choice:
any good IPA
I really wish I could:
Make sand tarts like my grandmother
My "Go-to" dinner party dish:
Belgian endives wrapped in prosciutto, gruyere grated on top, white wine down the side, slow oven.
My favorite comfort food:
anything made predominently of cheddar
My most tattered cookbooks:
J. o C, 1940's, and my great aunt Bertha's own handwritten kitchen journal