Yep. I am a foodie. I like to eat at great places. Sometimes these are expensive places; sometimes food carts. My job takes me to NYC often. It has given me a chance to try the bistro restaurants of two great chefs: Tom Colicchio (Craftbar) and Daniel Boulud (Bar Boulud).
Both were excellent experiences. However, my dinner at Craftbar inspired me to go home and try to create a variation of what I ate. It was a salad dressing whose fat was a duck egg and whose acid was champagne vinegar (not complicated, just a great combination).