It was my first meal with my family after I returned from the 1st persian gulf war. My mother had prepared my favorite dish "FOUR CHEESE AND FOUR MEAT LASAGNIA WITH A HOME MADE FRESH TOMATO SAUCE" to this day I can still remember how increadibly good that first bite made me feel.I have since then been fortunate to have that dish again, made by my mom in the same fashion, but I lament to say nothing has ever tasted as good as that dish tasted that day.
My current drink of choice:
blue moon with a shot of grand manier instead of a slice of orange.
I really wish I could:
take a year vacation to travel the world and taste different food , learn new techniques and have fun making new friends!!!!!!
My "Go-to" dinner party dish:
for bbq's I love to bring a hollowed out watermelon filled with a mint and chocolate watermelon granitee. But have the shell of the watermelon frozen the day before. This makes for a great presentation!!!
My favorite comfort food:
" Creole Daube" stewed very slowlly finished with alot of carrots and potatos, served over mushroom risotto.
My top 5 favorite restaurants:
Irean's cuisine, new orleans; Jean-George, New York: Tre-vignia, napa valley: Laffiet's landing;Donaldson Ville , La.; Arnaud's Restaurant, New Orlaens
My most tattered cookbooks:
I lost all of my 600 + books in the flood after Katrina in 2005, but the book that I go to the most is John Folse's history of creole cuisine and a book that I recomend if you are serious about cooking professionally is Le repetoire de la cuisine.If big things come in small packages, then this is the whale on the hook.Check it out and if you agree give me a shout.