Wednesday, August 11, 2010
Another reader questionnaire...wanna send me one? Just shoot me an email at: firstname.lastname@example.org
Current City: Cleveland, Ohio
Do you cook? Yes
What is your favorite meal to cook? Manchego cheese plate (Riesling or Prosecco), Smoked Pork Shoulder (Hickory, Oak & Mesquite) (Malbec), Fresh corn & pepper salad, Chocolate brownie with a port/berry reduction (Port)
What food do you absolutely hate? Caviar - tried the best and still think it's disgusting, I'll try it again in a few years to see if my tastes change.
What is your favorite dessert? Bread Pudding
What food have you never eaten, but wish you could try? Poi
What is your favorite restaurant and what do you order? Very Difficult Question - so many experiences tied to wonderful memories, great company, amazing food.....Here are Three:
Sentimental reasons: Jekyll's Kitchen Chagrin Falls, Ohio. my wife and I were married there and this restaurant has a spectacular view of the falls, and good wood fired oven fare- I order whatever is on special and done in the wood fired oven.
Culinary experience: Osteria del Cuccu Urbania, Italy. Fantastic food, fun atmosphere and meals that will make lifetime memories. I order whatever Donatella is preparing, for the evening. Though usually try to get a pasta with Zucchine, or melanzane and a secondo of Coniglio or Pigione.
Great Memory: Rosebud Naperville, IL. This was probably the first meal in the states that rivaled a dinning experience in Europe, three hours (maybe four) family style dinning 6 courses, prosecco, bianco, rosso etc. with good friends Jon and Lisa to celebrate their recent marriage. All time best Risotto I've eaten.
You’re on death row, what’s your last meal? I fly in my friend Francesca from Urbania, Italy and we make a fabulous meal from the suitcase full of fresh ingredients she's brought woth her from Le Marche. Hopefully some black truffles have fallen into her suit case as well as some fiore zucchine, fresh olive oil, pecorino and whatever protein she judiciously decides to use. Her handmade Tagliatelle is of course a pre-requisite as she traces the history of the ingredients, the region, civilization and culture, and dinner lasts well into the night. Wines in this order: Prosecco, Verdicchio, Bianchello del Metauro, Colli Pesari, Rosso Piceno, Rosso Conero, Vin Santo. If She wanted to bring Donatella along from Osteria del Cuccu I would have no objections.