2 day mole Poblano, sopa de arroz and consomme served at a wedding in a tiny village in Mexico. Everything was sublime and presented beautifully and had been cooked with the hand of God.
My current drink of choice:
Perfect Manhattan
I really wish I could:
have the patience to make incredible bread
My "Go-to" dinner party dish:
Moroccan lamb tagine, dry rub chipotle ribs
My favorite comfort food:
Enchiladas de mole
My top 5 favorite restaurants:
Sushi Nishi-ya in Burbank/Glendale, Table 8 on Melrose, La Cabanita, Guelaguetza, Pastis
My most tattered cookbooks:
Joy of Cooking (1974 ed), Paul Prudhomme's Louisiana Kitchen, James Beard's American Cookery, Classic Indian Cooking by Julie Sahni, Chez Panisse Desserts, Rick Bayless' Mexican Kitchen