steak au poivre with asparagus hollandaise and vol au vent ham and mushroom and a peach shaped cake donut with peach creme filling in Saint Pierre et Miquelon
My current drink of choice:
25 year old highland park/ 1999 Vega Sicilia unico/ or any Amarone. Dry Gin martini olives or Hoegaarden
I really wish I could:
find out what that peach thing above was
My "Go-to" dinner party dish:
broiled Prime NY strip with bacon and asparagus hollandaise
My favorite comfort food:
Buffalo wings at Anchor Bar in Buffalo, pizza with a dipping sauce of blue cheese dressing and Buffalo dipping sauce
My top 5 favorite restaurants:
French place in St Pierre name unknown I was only 16!, Splendido, Barbarian's steakhouse, Anchor Bar, California Sandwich, El Trompo, Mistura
My most tattered cookbooks:
Red Rose Flour cookbook circa 1975, Culinaria European Specialties 2009?