As for favorite ingredients, I love pink peppercorn cracked over savory dishes or boiled into syrups for cocktails. I'm also obsessed with ghost pepper salt, we put it on everything—edamame, pasta, and it makes a fantastic rim to a Michelada. I love fresh fruit and vegetables, garlic, ginger, butter, dry aged steaks, and spices I sneak back from foreign countries (Persian saffron!). I have a special place in my heart for Concord grapes, and picking berries from the garden. I'm ashamed to admit that my favorite spice is spike--a critical ingredient in the first dish I learned to cook, Bridget's Chicken, which calls for soy sauce, spike, garlic salt, and fines herbs. It's very easy, and shockingly delicious.