Long an empty-nester, cooking for two (and the dog...). We entertain alot - we like it impromptu and casual, but do have formal dinner parties when the occasion arises. Definitely fish and shellfish. Particularly love Roy Yamaguchi's fusion treatments...Chicken with interesting sauces, earthy dishes that incorporate wild mushrooms, truffle oil, artisan cheeses. Also, unfortunately, love desserts. I suppose it's a fish feast on Christmas Eve. Also enjoy preparing the Easter brunch following an egg hunt for grandchildren. We gave up red meat over twenty years ago (because of moral issues regarding factory farming techniques - not health related). While I felt it was a challenge initially to develop enough of a repertoire to stay interesting...it really wasn't hard at all. I look back at eating animals who were so mistreated in order to land on my dinner table and feel that my first 35 years of eating/cooking could go into this category.