This is Amused Bouche, SAVEUR’s food questionnaire that explores the culinary curiosities of some of our favorite people. I am vegetarian now, but a banh mi that has really good bread—crunchy-soft but not so crumbly that it gets everywhere—and a big schmear of pâté. My husband makes a banh mi with pea protein inspired by one at Zabar’s that’s really good, but this sandwich would be the real pork version. Making French toast now makes me think of her since she passed away, and my husband really loves it, too. I’m really good at putting the right people together and keeping the conversation flowing all night.