My current drink of choice:
Germain-Robin "Anno Domini" if I've got money to burn. If not, the GR Shareholder's Reserve is pretty sweet, too.
I really wish I could:
wrap a Chicken Kiev properly without the butter spilling out everywhere. Or make ravioli that don't come apart when I cook them. Things-inside-of-things elude me for some reason.
My "Go-to" dinner party dish:
Spice-crusted venison tenderloin. Duck breast with coffee-scented jus. Scallop ceviche. Jalapeno Margaritas.
My favorite comfort food:
My top 5 favorite restaurants:
Eleven Madison Park, Falai (RIP...), WD-50, Henry's End, Tehuitzingo.
My most tattered cookbooks:
"The Professional Chef" from the CIA. "Mastering The Art of French Cooking" by Julia Child