Fond memories of picking green beans in the garden and then cleaning them with my grandmother.
The comfort and aroma of homemade chicken noodle soup - no canned soup for us.
Clay Oven in Irvine, where you can eat your way around the different regions of India.
Braised, fresh local greens such as kale, collards and chard. They're delicious, healthy and quick to cook. Plus they complement the flavors of so many other ingredients.
I agree and must admit that I borrowed the idea from the guys at Lola Gaspar.
We usually have an idea before we go to the market, but we always wind up adding or subtracting something depending on what looks great and availability. And, we always go to the OC Great Park Farmers Market on Sunday mornings for any last minute items.
At Del Rae in Pico Rivera.
We have some fantastic spots for Vietnamese food, as well as a few great Thai restaurants.
In-N-Out Burger, because their food is good, consistent and I can get it until 1 a.m.
A great classic Gin & Tonic made by me.
Sriracha hot chili sauce because I like the taste and the distinctive way that it imparts zing and zest and heat to food.
Japanese food at Honda Ya in Tustin, and what didn't I have would be the better question!
Don't be afraid to use salt - it's a terrific flavor enhancer.
It doesn't really bother me.
British chef Marco Pierre White, also known as the godfather of modern cooking. He was and still is a kitchen renegade.
Balut, a Filipino delicacy that is basically a fermented dead baby chicken with bones.
Marche Moderne, The Crosby, Lola Gaspar, Honda Ya and a whole bunch more as well.
This is a tough question for me. I really like what I'm doing and am not that interested in other jobs, careers or pursuits at this point.
It was to go home with her and it didn't happen.