First realization that a restaurant *cared* about its food and guests- at Genoa in Portland, OR back in '97. No menus, 5-courses, your server described each course but without fussiness or expected response... my most comfortable, intimate, loving experience with ever as a restaurant diner.
My current drink of choice:
Homemade lemonade, easy on the sugar.
I really wish I could:
Make molecular gastronomy, or at least the phrase, go away. Dang, it's *really* not that interesting.
My "Go-to" dinner party dish:
Roasted fingerlings with a garlicy aioli to dip. Just have to dodge any "what's aioli?" questions.
My favorite comfort food:
Bigos (Polish hunter's stew), runny soft boiled eggs scooped into a glass with a few salt grains
My most tattered cookbooks:
3-ring binders of cut-outs from NY Times, Food & Wine, scribbled notes from phone calls to family and restaurant friends, an old Mario Batali book, random Polish/Georgian/Russian books, new favorite: Lebanese!