authentic soba in Kyoto; authentic Chinese hot pot wth amazing fish; Gong da Ling's vegetarian crab; my "go-to's" - and anything my friend Roderick or my boyfriend's mother cooks tends to be amazing.
My current drink of choice:
"My bartender" Fairness' Spa Water, Lavender Collins or Eureka!
I really wish I could:
My "Go-to" dinner party dish:
Fennel with honey & wine; Sherry bacon cream brussel sprouts; veal scallopini; turkey or veal burgers in duxelles reduction with shallot and morels; whitefish (usually sturgeon) & kale with lemongrass, garlic & ginger; crustless quiche
Right now: Ba Bar (Seattle); Iberica (London); Spiced (Overlake); Pronto/Burgers n. Brew (Sac); place where I got the Soba (Kyoto, Japan);
My most tattered cookbooks:
Bittman's How to Cook Everything (it is held together with a rubber band, but the notes made in it are priceless); French Feasts: 299 Traditional Recipes for Family Meals and Gatherings by Stéphane Reynaud; Pepperidge Farms (my mother's); Momofuku; Marcella Hazan's Essentials of Classic Italian Cooking; Chez Panisse's Vegetables; NOMA/Scandinavian cooking; Julia Child