Alinea, in 2005. It changed me from a rustic regional Italian fetishist to someone who actively seeks out new and interesting techniques, ingredients, and flavor combinations when I go out to eat. (Still love me some rustic, regional Italian, though)
My current drink of choice:
gin cocktails with citrus and/or herbs
My "Go-to" dinner party dish:
Some form of braised pork shoulder. Hong shao, 10 hour roasted porchetta style, whatever.
Betty Crocker. Rosie's All-Butter Fresh Cream Sugar-Packed No-Holds Barred Baking Book. Huang Su-Huei's"Chinese Cuisine". Faith Willinger's "Red, White, and Greens". Ruth Van Warebeek "Everybody Eats Well in Belgium Cookbook". Julia Child "The Way to Cook".