Arthur and I met when he was touting bottled water. (He still does, click here to check out his site.) We, in fact, were of the fortunate few who got to visit the Italian and French sources for Acqua Panna, San Pelligrino, Perrier and Vittel. That Great Springs Safari was in the days of the over-the-top amazing press trips.

Today, Arthur hosts the award-winning weekly television and radio program, Around the World, www.atw.tv, where I’m part of his team. He also hosts the weekly food program Nipper’s Table Talk on Cox Television and AM 1290 KZSB, Santa Barbara, www.nippers.com.

Which specific food product, ingredient or gadget would you never give up? Olive oil – I use it in so much of what I prepare. From salads to sauteing asparagus, to pumping up artichokes (see below) to grilling bread on the BBQ, olive oil is the nectar of my kitchen. Although I love butter I have found that olive oil does a great job as a healthy alternative. I’ll use really “green, spicy” olive oil such as Kirkland’s Tuscany brand for those salads that scream out for that olive oil taste. I also love Frantoia olive oil, which looks beautiful on the table and is ideal as a dipping oil for bread.

The Microwave. OK, I know I’m going to be sent to culinary hell by some who feel that the microwave is the bane of the kitchen, but I have found that they are getting better than ever and are indispensable for multi-functioning food prep. At the kitchen at my mountain house I have two microwaves side-by-side! For example, I love “zapping” artichokes in the microwave. My recipe is painlessly simple and fast: Slice two artichokes from head to toe and place on a microwaveable dish. Drizzle with olive oil and some water and place in microwave for five minutes. Then turn over the artichokes and cook for another five minutes. Serve with chipotle vegenaise.

What do you like to serve when you entertain?  For drinks, I serve a Nipperino (catchy name. eh?). It is: 2 parts Patron silver tequila, 1/2 part Grand Marnier, 1/2 part Apperol, 3 parts Cuervo Lime Margarita mix, a squeeze of fresh lime and lots of ice. Stir and savor the fresh taste and stunning color. Ole!

I really like the MorningStar Farms Chipolte black bean burger topped with some shredded Kirkland Mexican style cheese blend which I zap from frozen in the microwave (here we go again) for two minutes. Then I slice thin strips of the “burger” and cheese combination and place in iceberg lettuce wraps and serve as an appetizer or finger food.

Also I love to take fresh Anaheim, poblano and pasilla peppers and slice them lengthwise, remove the seeds and then place them on a grill with the inside facing the fire. Once they are slightly blackened I remove them from the grill and stuff them with a cheese blend (such as Kirkland above) and return them — filled-side up — and continue grilling until slightly blackened. This is like a chili relleno without batter or frying.

If you got to choose what you ate… describe your “last meal?”  My last meal would start with Champagne (Krug, Cristal or Dom Perignon Rose) and some fresh beluga caviar in a large 2.2 kilo tin and a big bone spoon (maybe a few blinis and crème fraîche just to balance out this indulgent starter). Then some sauteed fresh foie gras (sorry California) and a 1937 Chateau d’Yquem.

Next I’d have some fonduta with fresh shaved white Alba truffles on top along with a glass of the 2007 “Primitivo di Manduria” DOC from Puglia. I’d follow that with some more fresh white Alba truffles … this time simply quartered and served with some salt which one dips the truffle piece into and then eats. This was the way, I’m told, that Gianni Agnelli (of Fiat) would eat fresh truffles in Torino during the season.

Then I would take a brief walk around the block in order to make room for the next few dishes:

Grilled Dover sole with a lemon butter sauce served with English green peas and Joël Robuchon’s mashed potatoes. And to bring a little turf with the surf, a nice prime fliet mignon, cooked in the style of Ruth’s Chris steakhouse, delivered to the table with sizzle. With that I’d love a bottled of 1939 Chateau Palmer which I had once, years ago, bought at a Christie’s wine auction in London. But if all the ’39 Palmer has been consumed (or lost it’s glow) I’d be very happy with a 2004 Chateau Palmer.

I’d skip salad and cheese (since I get that in most of my other meals) and go straight to desert:

I’d love a big scoop, no let’s make that two big scoops, of Dave’s Chocolate ice cream from Honolulu, Hawaii. And a Nespresso Voltesso espresso to send me to heaven!

Who would you want at your last meal?   Albert Einstein, Benjamin Franklin, Sean Connery, Margaret Thatcher, Keith Richards, Peter Noone, Ringo, Robert Palmer, Jim Bulshi, Mel Brooks, Robin Williams, Tim Leary, Marilyn Monroe, Wolfgang Puck, Julia Child, Bonnie Tandy Leblang, Brigit Bardot, Billy Shakespeare, Ronald Reagan, Jesus Christ (just to make sure that the last supper isn’t really the last one!) my Mom and Dad, my kids, and on and on …..

What food is your secret guilty pleasure?  I don’t feel guilty about any food I eat. I love all the food I eat and it loves me!

What is your go-to, neighborhood restaurant, and why? I love sushi and search it out whenever possible. Here in Santa Barbara Arigato (1225 State St; 805-965-6074) does an amazing job of creating original sushi dishes. I especially love their uni shooters (fresh Santa Barbara sea urchin, ponzu sauce, red chili, sesame seeds and topped with a quail egg).

What is one food product most people don’t know about, but should…?  The shiso leaf which has a very difficult taste and fragrance to describe but I love wrapping a bit of sushi in it. A lot of times it turns up as a garnish but I think it could be utilized in a myriad of dishes.

Describe your worst kitchen disaster and how (if possible) you saved it.  I was best friends with Scott Holden, son of the actor William Holden. Scott invited me to his Dad’s ultra-modern house at Southridge above Palm Springs in the mid 1970s. He told his Dad that I made a great cheese souffle so I went to Jurgensen’s and picked up the ingredients and then settled into Bill’s high-tech kitchen. It looked like something from the Jetsons. I made the mixture for the souffle and then put it into the Star Trek oven, pushed some buttons and hoped for the best. Thirty-five minutes later after a 350 degrees bake (or so I thought) I opened the oven to a solid frittata looking egg dish, which was best saved by serving with some Pace Picante salsa. Bill Holden said it was a tasty but unusual souffle!

Who was your most influential mentor?  Julia Child. I miss her. She was so kind, generous with her knowledge and lots of fun. She taught me how to open a bottle of Champagne with a kitchen knife!

– bonnie

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