Acclaimed bass-baritone, Bryn Terfel was born November 9, 1965 in Pantglas, Wales and studied at the Guildhall School of Music and Drama. In 1988 he won BritainÕs most prestigious singing competition and was awarded the Kathleen Ferrier Scholarship. In 1989, he won Gold Medal Award at Guildhall and the Leider Prize at the Cardiff Singer of the World Competition. His professional debut came in 1990 as Gulielmo in Cosi fan tute with the Welsh National Opera in Cardiff. He has also performed in the roles of Figaro in Le Nozzo do Figaro, Leporello in Don Giovanni, Jokanaan in Salome, Dr Miracle in Les Contes dÕHoffmann and Balstrode in Peter Grimes. BrynÕs Opera Arias was nominated for two Grammy Awards, and has recently released a recording of material from the Rodgers and Hammerstein songbook called Something Wonderful. This was a superb day spent with acclaimed bass-baritone Bryn Terfel and the wonderful chef Craig Strattman at Chalkhill Winery in Napa Valley, California. Craig is a devoted chef who cultivates his own vegetables and herbs on the estate. He even makes salamis from the produce grown on every corner of ChalkhillÕs beautiful grounds. As Craig began to prepare a sumptuous sauce from his home grown ingredients, he confessed he always wanted to be a singer. Bryn decided to give him a singing lesson as he cooked but it soon became obvious to all that Craig should keep to his cooking skills!!! As we took turns putting the fresh dough through the pasta machine, each of us took advantage of the "cooks privilege" of tasting the superb wines produced by the winery. Bryn was growing hungrier by the minute and when the meal was ready, we did full justice to the giant platter of pasta and sauce that was surrounded by home-made salami and topped with cheese. The weather was hot and the glories of the estate were very much in evidence. As the sun went down over the vineyard, we enjoyed BrynÕs glorious voice as he performed during a fundraising function for the San Francisco Opera. How magnificent it was to be in the presence of one of the great singers of our time. It was hard to leave the peace and splendor of this beautiful part of the world. Ingredients  4 roasted red peppers cut into 1 inch cubes (free of skin, seeds & stem)  6 tomatoes cut into 1 inch cubes  2 large onions cut into 1 inch cubes  2 tablespoons olive oil  6 garlic cloves sliced thin  Salt & pepper to taste  1 pound pasta (penne or fusilli) Slowly cook the onions in the oil until tender. Add the garlic, peppers, tomatoes, salt and pepper. Cook until the oil is reduced and the sauce has a shiny, velvet-like texture. (About 15 minutes) Cook pasta in well-salted water. Drain pasta but leave a little pasta water for seasoning. Add the sauce and toss. Top with parmesan cheese.