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my faves
Pat's cheesesteaks, rare filet mignon, most anything Italian, honey roasted Virginia ham, Chicago hot dogs smothered with chili, Moroccan lamb, true Southern barbeque, steamed shellfish (clams, oysters, lobsters, shrimp etc), New York cherry cheesecake or Jewish apple cake for dessert.
And a fine wine matched to the main course and cognac or brandy after the meal. Oh yes! Perhaps even a fine cigar (weather permitting).
Brian
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