Rashied Member of The Black New York Dinner Party
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Introduction
Listener; counselor; cigar aficionado (though indulging only occasionally); a great fan of Bustelo. Love Italian, love seafood. A workaholic, but not a lot of options at the moment. Whatever is happening, weekends work best for me.
What's more important, the food or the ambience?
Depends on two things: my mood and the company. Each enhances the other. A modest accommodation doesn't reflect poorly on a heart-felt and well-prepared meal, but poor cooking won't help the Taj Mahal.
Do you prefer lounges & bars, full-service restaurants, or tapas & small plates?
Lounges; fair. Bars; don't care for them, plus I don't drink. Full-service restaurants and tapas, again it depends on my mood and the purpose of the meal.
You've just invented a great new recipe .... what's in it and what is it called?
Not new, but a favorite: Salmon steak; marinate in razor-sliced garlic, onion, basil, sage, cracked pepper, dill seed, then George it for 6 minutes. Heaven!
Is there a food that just plain grosses you out?
Pork
What is the best meal you've ever had?
Barbara Smith's tarragon chicken; she cooked it on Regis, and he went on about it so much that I went the next day to see for myself. B's one of the most gracious women I know.
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