142 Fifth Ave, Pelham
Dish I Do Best My cooking is always evolving, as any art would. Therefore, what I think one day is my best work can get topped by something else later. I hope this continues.
Drink of Choice Ginger Ale—GuS Ginger Ale, because it isn’t too sweet.
Favorite Guilty Pleasure Food A good homemade lasagna Bolognese—lasagna made simply with ragu, béchamel, grated Parmigiano-Reggiano, and lots of love. Please don’t add ricotta and/or mozzarella.
Favorite Cuisine French, because it is mostly what I am involved with, almost like a relationship.
Culinary Hero Harold McGee [McGee writes about the science of food and cooking; his column, “The Curious Cook, runs in the New York Times].
Favorite Kitchen Culinary Utensil The spoon. For me, it is the most versatile. It allows me to taste, baste, and it often takes the place of a spatula. I check the viscosity of sauces by how the sauce coats the back of the spoon.
Last Book Read I am actually in and out of The Complete Robuchon these days. Wow!
I Never Eat… Avocado, because I get a bad reaction. Otherwise, I’d probably really like avocado. I guess I like everything.
Favorite Place to Dine Out The Blue Ribbon in Manhattan. For me, it’s accessible to people in the industry. The kitchen is open until four a.m. and my three favorites there are the beef marrow and oxtail marmalade, escargot, and foie gras terrine. Perfect every time. Did I mention that French food is my favorite?