Chef’s for centuries have been playing a game called “The Death Row Meal.”
“If you were to die tomorrow,” they ask, “what would your last meal be?”
The book “My Last Supper,” written by Melanie Dunea with an introduction by Anthony Bourdain, takes this game mainstream by asking 50 of the worlds greatest chef what their last meal would. The book offers a beautiful insight into the cravings and true food lust of chef’s such as Thomas Keller of the French Laundry, Fergus Henderson of St. John, and Ferran Adria of El Bulli.
So in Episode 3 of the Free Culinary School Podcast, I put the question to you, the listener and readers of the podcast and blog, to find out what your death row meal would be.
If I only had one more meal left on earth, it would have to be braised chicken thighs, (Bourdain already took roasted bone marrow). Braised chicken thighs is a simple dish, but something that’s comforting to me. After cooking in a professional kitchen all week long, this is the dish that I like to make for myself and my wife on my days off.
But enough about me, what is YOUR death row meal? Click on the comment button below and let me know!
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12 users responded in this post
I guess there is something to be said about fried chicken (who cares about the cholesterol when we’re about to bite the big one)…but in my case: Gumbo. Growing up in New Orleans among hurricanes, bugs the size of baseballs and shady politicians only make the dish feel more “home” when I make it.
Italian food is my passion. My last meal would be a feast of all the Italian dishes I love to prepare as much as I love to eat. I’d begin with my famous 3 Meat/3 Cheese Lasagna, followed by a Classic Veal Parmesan, Steamed Broccoli with a Light Garlic Butter Sauce (that’s not necessarily Italian, but you need a veggie in there somewhere) and a classic Tiramisu. I’d also have a glass (or two) of Martin & Weyrich Moscato Allegro 2006. After a meal like that, I’d be more than ready to meet the end head on.
Mine would have to be a 14 oz. ribeye, mid-rare and perfectly seasoned with salt and cracked black pepper, topped with fresh pico de galo and fried tortilla strips, served with sauteed brocolini and mashed potatoes with garlic and jalapenos - forget “death row”, my mouth is watering, gotta go make it now!
My Moms’ sauce….aka: Gravy. Aka: Rigatoni with a tomato sauce cooked with pork necks and tails, meatballs and sausage—left on all day. Served with crushed red pepper, parm AND romano cheese, some italian bread from the corner and a little salad. Cutaia’s italian sausage in Rochester, NY is the best.
Baked ziti with a beef and pork sauce made from my own canned tomato sauce, the ricotta(actually small curd cattage cheese) and mozorella from the local underground Mennonite unpasturized milk mafia.
hot fresh bread ( basic water flour salt yeast type) with a basil vinegar-extra virgin olive oil dip.
Dim Sum in Hong Kong or San Fran. I’d also like to recommend Culinary Artistry by Andrew Dornenburg and Karen Page. It’s a great guide for what goes with what, when it is in season and even a bit on culinary style.
Gord,
I use to live in the sunset district of San Francisco and there was this awesome little hole in the wall dim sum place called the white horse on 19th and taraval. There were only a couple of tables, and one was usually occupied by the Chinese grandmother who would sit there and lovingly fold up dim sums. It’s one of the things that I miss the most about the city.
Also, great book recommendation. Culinary Artistry is a great read, and an even better reference book. For me it’s a must have.
Jacob, your reply to Gord reminded me of a great hole-in-the-wall up by Golden Gate Park, forgotten the name but will never forget a Chinese joint with Mexican food on the menu. Course this was when you could see Van Morrison at the Filmore West for a coupla bucks.
Coming from an Italian/English household…and not a proffessional cook. My last supper might seem a little boring?
My Italian side woould love veal scallopini sautéed w/ mushrooms and sweet Marsala sauce….perfect mushroom rissoto…mmm.
The English side of me?
Medium rare roast beef, perfect FLUFFY yorkshire, proper mash …and gravy.
pho. a perfect bowl of vietnamese pho (pho bo to be exact) is the most comforting, exciting, tasty and noble final meal i could have.
i’ve had it in many different places, including hanoi, but melbourne australia was most definitely the best.
My death row Meal would be “Lobster Fra Diavolo” with shrimp. sea scallops,little necks, and New Zealand green shell mussels, served on a bed of homemade linguine. I would want hard crust Italian bread to mop up sauce, and follow with a caesar salad. Now I’m ready to see the Big Guy in the sky’
@Mason,
Pho, damn, that’s a great choice! By far one of my favorite things to eat. I was surprised to hear that the best pho you had was in Melbourne. I mean, I know they have a great food scene, but one would think Hanoi would give it a run for its money.
@Nick
Wow, you had me at “Diavolo,” but then you add in shrimp, scallops, mussels and homemade linguine. Of course you’d need bread to mop up the sauce. I’m licking my lips as we speak.
P.S. For anyone whose curious on how to make Lobster Fra Diavolo, check out this recipe here.
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