Canadian Ben Heppner is recognized internationally as one of the world's finest dramatic tenors. A native of British Columbia, he began his musical studies at the University of British Columbia School of Music. He first came to prominence as a 1988 Metropolitan Opera Auditions finalist. He swept top honors at the competition and received the Birgit Nilsson Prize, awarded by New Sweden '88. Heppner has been a member of the Order of Canada since 1999 and has received numerous awards and distinctions, including a Grammy Award in 1998 for Best Opera Recording for Die Meistersinger. He was also the recipient of a Juno Award in 1996 for Best Classical Album, Vocal or Choral Performance for Ben Heppner Sings Richard Strauss. This experience was a scene right out of a Marx Brothers movie!!! It was all happening at once. Ben was bursting into a full-throated aria as he dangerously chopped the herbs. I was laughing and trying to keep all the elements together: the taping of the show, our cooking, the great exuberance of Ben and myself and the skill of the remarkable and cheerful chef Antonio. We had to work around the schedule of the restaurant so we had to move fast to capture what we could with maximum efficiency. It was hilariousÉ. Ben and I being instructed in Italian by Antonio, me translating for the camera, and Ben and I both speaking a combination of German, English, and Italian all at once. A vast amount of fun and amusement was had by all. In the end, we produced a great dish that was declared delicious by the maestro of the voice, the wonderful Ben Heppner himself. Viva Vienna!!! Ingredients  8oz fresh ricotta cheese  1 bunch of arugula (rocket) leaves  1 punnet of small cherry tomatoes (about 3oz) (make sure they are very fresh, shiny and firm) 1 Spanish red onion chopped fine  2 tablespoons of extra virgin olive oil Heat oil in saute pan. Add onion and cook until transparent but not brown. Chop cherry tomatoes in half and saute with the onions. Add the roughly chopped arugula (rocket) leaves (preferably chopping "ala Ben" or you singing your favorite aria!). Add the fresh ricotta to form a smooth sauce. (don't squish the cheese until it is mush-it should still have some firmness) Cook penne pasta in a large pot of boiling water until Ôal dente' or still firm to the taste. Follow the instructions on the pasta packet. Any other firm short pasta like rigatoni can be substituted. Serve with a few added chopped extra arugula (rocket) leaves (more singing!) around the plate. Serve with parmesan cheese if desired.