Primarily because it was on this set where I met my dearest friend. We spent the heinously long hours bantering back and forth on walkie-talkies and bonded over our mutual love for really dumb movies, of which we both knew every line. Reciting those lines to each other in terrible accents is a ritual that now annoys our husbands to no end.
I also cherish this job for the many stellar recipes I picked up while working there. One of my absolute favorites is Michael’s take on red wine pasta. I love the bitterness of the broccoli with the sweet, heady nature of the wine. Apparently it is one of his favorites too—it appears on the menu at his Napa Valley restaurant, Bottega, as well as in his newest cookbook, Michael Chiarello’s Bottega.