B'Coz, Hawthorne, Australia. After doing a stage for two weeks the Chef gave me the Kitchen table on a friday night and had a sampler of the entire menu with wine pairing. I have never been more full and intoxicated in my life! Asian Pesto with rice noodle gnocchi, Lamb tenderloin with sqush and ginger puree, Australian brisket with sweet potato and beet cakes, Morton bay bugs in coconut cream curry, udon noodle pho, petits fors plate with coffee to finish, just some of the courses. Yum!
My current drink of choice:
TNT with Herradura, Patron Platinum Up, Scotch on the Rocks or Jameson on Ice for sipping, B-52 with Espresso after dinner, or a Nate Schomers Fall Classic (In a high ball, 3 parts Cranberry Juice, 1 Part Grey Goose La'Orange, 1 Part Grand Marnier, Garnished with an Orange), Mojito, or any Beer (Craft, Microbrew, Import, even a Miller Light is ok).
I really wish I could:
Afford to eat Foie Gras and Truffles everyday, and recall all the terms I learned in Culinary School.
My "Go-to" dinner party dish:
Some of my favorites: Roasted Sweet Potatos and Black Beans with Grilled Chorizo, Roasted Root Vegetable Pollenta, Roasted Sweet Potato Salad with Grilled Leeks, Chicken Enchiladas with Apricot Chipotle Sauce, Flatbread Pizza with Sundried Tomato Pesto, Garlic, Prucciutto and Parmasean, Bannanas Americanos (Bananas, Plantains, and Tamarind, Sauteed in butter, then add, salt, brown sugar, coco powder, cinnimon, Kaluah, Spiced Rum, and Flambe, served over ice cream this is a super tasty treat).
My favorite comfort food:
Turkey Salad (Leftover Thanksgiving Turkey, Hellmans Mayo, Salt, Pepper, and My Grandmothers Green Tomato Relish), Fried Chicken (Soak overnight in Buttermilk, blend flower and spices, toss chicken, let sit until flour is paste, dredge again, deep fry in peanut oil, thank me later), Hommeade Cream Corn (Cut Kernals off of sweet corn, boil in butter, heavy cream, and buttermilk, add Honey, Cayanne pepper and Salt), Lobster Maccaroni and Cheese (Pretty Straightforward, I add asiago and a sharp cheddar to a pepperjack bechamel, and use a sourdough breadcrumb mixed with fried shallots for the topping).
My top 5 favorite restaurants:
LA Juanitas Taqueria, Sioux City, Iowa, (Get the Carne Asada Taco and ask for extra carrots), AJ's Wood Grille Pizza, Kittery, Maine, (The Procuitto and Fig with Arugala and Caramelized onions will change your life!), Das Bierstube, Davenport, Iowa (Hundereds of Beers, Homemade Sausage, Breads, and Sourkraut, plus an accordian player and pretty beerfraus), Mission Oak Grill, Newburyport, Massachusetts,(Buffalo Calimari is the best thing I have eaten in a loooong time, Quohags are great too and half price happy hour apps is amazing, gotta shout out the smoked salmon platter at Port Tavern down the street too, one of the best combinations of flavors I've ever had), I haven't found my number 5 yet... there are so many great ones but nothing sticks out so it's out there.
My most tattered cookbooks:
Culinary Artistry, Joy of Cooking, The New Professional Chef, Food Lovers Companiaon (not a cookbook but it's about food so whatever), On Food and Cooking.