Tableside-made Steak Tartare served with toast points and fresh unsalted butter, and a bottle of red Dole, at a lakeside dining room in a hotel in Switzerland in 1973. Followed by a Camembert cheese course, a perfect luncheon.
My current drink of choice:
Piesporter-a Rhine wine
I really wish I could:
travel and eat all the time
My "Go-to" dinner party dish:
Roast Pork Loin with Bourbon Mustard Brown Sauce, a Gourmet magazine recipe from late 1980's.
My favorite comfort food:
Mashed potatoes with sour cream or pasta with garlic-butter-parm.Choc mousse ain't bad either!
My top 5 favorite restaurants:
My house, Steve and Liz' house (both GREAT cooks).
My most tattered cookbooks:
I tend to print out recipes from Food Network, Epicurious, or Chow Hound. Most used cookbook lately is Lidia Bastianich's "Lidia's Italian American Kitchen"