A favorite? [He sits there quietly, thoughtfully, before smiling wryly.] I can't say I have one in particular. After awhile, you simply grow to miss having dishes prepared a certain way. Arlus quail braised with a good vintage wine from Obel with rice. Gouran trout or Sanadian crystal perch paired with Calerian or Kanakan wine. [Names he rarely ever utters -- of them, the only one that would be familiar would be the Kanakan wine.]