Ritz Carlton, San Francisco: sweetbread ravioli w/parsnips,cipollini onions, brussel sprout, tyme infused chicken jus and Japanese Sea bass w/ yellow squash risotto, celery root, grana padano, and lobster sauce. Regardless of the number of courses, these strike me as the best two courses I have ever had in one setting.
My current drink of choice:
Pinot Noir from Santa Rita Hills area of Santa Barbara
I really wish I could:
Become a winemaker.
My "Go-to" dinner party dish:
That depends on who what and where...
My favorite comfort food:
I would have to say most any pasta dish.
My top 5 favorite restaurants:
Boulavard, Spago BH, Charlie Trotters, Lucques, AOC, Campanile...but there are more and a choice of fve isnt enough...
My most tattered cookbooks:
Jamie Oliver's Kitchen, Michael Chiarellos Casual Cooking, Charlie Palmers Practical Guide To The New American Kitchen, Lucques Sunday Suppers, Alfred Portale Gotham, Babbo.