Best meal I ever ate:
Beretta, SF
My current drink of choice:
champagne, chablis, everything Didier Dagueneau made, Burgundy
I really wish I could:
make a lot of money making art, and eat wherever sounds interesting
My "Go-to" dinner party dish:
a huge salad that has way too many ingredients, but people love to eat
My favorite comfort food:
refried beans, bread, any good cheese
My top 5 favorite restaurants:
this opinion is under construction
My most tattered cookbooks:
Gourmet, Dean and DeLuca, my mom's church lady cookbook, Charleston reciepts, epicurious.com
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