White wine, thai chicpea and cream spinage soup spiced with cayenne pepper, served with mushroom stuffed escargo, followed with a 30 oz 1' thick new yorker flavor rubbed and cooked juicy medium over an open flame served with crab, clam, and oyster boiled in a spicy cioppino, served with vegtable kabobs flame cooked and brushed with a nice garlic sauce and fresh baked sourdough rolls.
My current drink of choice:
electrode made water
I really wish I could:
Get healthy enough to run my own kitchen featuring my recipes and style
My "Go-to" dinner party dish:
Home made nacho style corn chips from scratch and salsa fresca from scratch
My favorite comfort food:
Exotic soups and exotic finger foods.
My top 5 favorite restaurants:
Any authentic culture related restaurant that is NOT americanized or altered to suit a bland pallet. Give me flavor.
My most tattered cookbooks:
An early 1900's edition of the "Watkins Cook Book" And a journal composed and caltaloged with clippings and note cards from my great grand mother given to me by her when I was a child. She was my first teacher in the kitchen. Her book spans from the late 1800's to the early 1900's. She past away in 1993 at the age of 122.