Jamie making Gougères

Jamie and I received many great gifts for our wedding, but one of the most unusual was the gift of cooking instruction. Thoughtfully, (classically-trained chef & bass player in several of my bands) Tony Gregory and the lovely Melinda Zupaniotis generously gave us a gift certificate to classes at the renowned ICE Culinary Institute.
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Back when I was the Director of Tennis at the Tokyo Bay Hilton Hotel (the official hotel of Tokyo Disneyland, about 20 minutes from the center of Ginza), there were a number of great restaurants there. High-level Japanese, gourmet Chinese, Indian, Korean Barbecue, and Asian noodle bar all were part of the well-run food and beverage department of the hotel. However, one of the best dining experiences was the Italian food at Piazza Roma, under the care of my friend, chef Piero Zani.

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Probably one of the biggest changes in my cooking recently has been how I cook thicker steaks. As much a fan as I am of big red wines, they are often best paired with a perfectly-cooked filet. Seared on the outside, warm and rare on the inside, it’s an elusive ideal.
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