pan seared duck breast in black cherry & quatre epices - YUM!
My current drink of choice:
Columbia Crest Three-Vines Cabernet-Merlot blend served alongside Mast Brothers Smoked Chocolate - everyone, even hardcore wine snobs, that I've shared this with has drooled uncontrollably!
I really wish I could:
spend every summer working with a different chef in a different region of France (I'd do it for free)!
My favorite comfort food:
home made cracked black pepper pasta with a (hot) smoked salmon cream sauce
My most tattered cookbooks:
Mastering the Art of French Cooking, first editions volume I and II; Cuisine et Vins de France (Curnosky); The Provence Cookbook (Patricia Wells), The Joy of Cooking (I don't know how many editions I own, including my mother's first edition)