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I have come to deeply appreciate speck...tastes just exactly like bacon, fries like bacon (if you add a tsp of olive oil), albeit much more quickly, but without the high level of sat fat. I like to serve it as I had it recently at one of Lidia Bastianich's restaurants (lucky me)...soft polenta with a little Montasio or Parmesan cheese lightly sprinkled on then put briefly under the broiler, a couple of pieces of crispy fried speck (get it cut as thin as your deli's slicer can make it) and (my addition) a lovely poached egg on top. Mmmmm!

Cave Man Kitchen in Kent, Washington, near Seattle.

A ribeye, but then I've never popped for a porterhouse. It could be my new favorite!

As a Seattleite, nearly anything from the elder Mr. Batali's Salumi shop-- his mouthwatering mole sausage or his peerless pancetta to name just two of the delights that can be found there-- would qualify.

I have a recipe for an upside down carmelized pear tart that I got from Gourmet a few years ago that's so very easy, yet looks and tastes like it took hours when in fact it takes only about a half an hour. It never fails.

I know of two places: The Rail Stop restaurant in The Plains, GA, about a mile off Route 66 on the main drag of The Plains, which is in Fauquier County. It's right in the middle of the beautiful VA horse country, just south of Middleburg, surrounded by wineries and old Virginia estates. In fact, the 7 miles or so from The Plains to Middleburg is a really beautiful drive.

In Middleburg, which is on Route 50, there is a historic inn called the Red Fox Inn-- I believe the oldest or one of the oldest inns in VA.

I think both places, with enough notice, could give you a private or semi-private room. Both have good food, although the Rail Stop, I think, is the best.

Shropshire blue

Cave Man Kitchen in Kent, Washington