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!
{ 32 comments… read them below or add one }
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.
Mac and Cheese. Something about that just make me smile.
Mmmm,
I love me some good Mac and Cheese. Great pick!
Everything else aside, if I knew I was going to die tomorrow, I may be a little depressed, so my appetite might not be all that formidable.
That said, even though all your choices are tempting, I would have to stick with comfort choices of my days gone by. Schnitzel, Bratwurst, a good old fashioned burger, an egg sandwich, mozzarella sticks, onion rings, german beer and a diet pepsi.
One other thing… I have to be allowed to do the cooking. If it is my last meal, I want to make sure my food is cooked the way I like it.
Ribeye, bone-in heavily salt and peppered and cooked med-rare on the grill. When I take it off and let it rest, it lays on two scoops of steamed, Japanese white rice. One huge Alaskan King Crab leg (also heated on the grill) sided with a small ramekin of melted, unsalted butter. When the steak has released it’s juices and are sucked up by the rice, remove the steak, add Shoyu (Aloha Brand) to the rice and integrate. As you’re eating the crab leg, you sop the extra butter on the rice before putting in your mouth and the flavor combination of the meat juices, salt, and butter on the rice are out of this world. In fact, I think I’ll head to death row this weekend.
A bowl of pho bo with a baguette and my home brewed Saison.
@Keith,
It’s funny how when you know you have to choose your last meal, you go for the simple food that reminds you of days gone by. And it’s really hard to beat a good, traditional bratwurst.
@ Dwight,
I like a man who appreciates some good rice with their meat. When I worked over at the Big Water we got in an A10 Kobe Ribeye; after eating that you could definitely die a happy man.
@ Bill
Pho Bo with baguette huh? I guess you’ll need something to sop up that broth with. I bet the Saison would play really nice with the spice too.
You know, I think if we did a running count, a bowl of pho would be up there as the most mentioned death row meal.
When I was in Hawaii on my honeymoon, it seemed like every place I went to served some sort of ramen bowl. As long as the noodles are decent and the broth is good, you can count me in.
Hmm…pho and dim sum were already mentioned but if I had to pick just ONE meal it might be the also-mentioned simple old lasagna, with yummy layers of fresh spinach, ricotta, and meat. I always have lasagna for my birthday even though it’s in the middle of summer. Nice red wine, more spinach in a spinach salad (love spinach!) and maybe a little tiramisu for dessert. Umm.
Being form the south – buttermilk biscuits and sausage gravy…
For me, a last meal would have to be reminders of home and family. A good summer barbeque would be perfect. Grilled chicken, corn on the cob, and a fresh tomato and feta salad with a glass of (I know it’s cliche’d but oh well) lemonade. This is one of those meals that I used to have with my family, parents, grandparents, aunts, uncles, etc. and it still brings back good memories.
Jacob, thanks for doing this post, it really made me smile. My grandmother passed away a few years ago from terminal cancer and we were able to do something very similar to this. It wasn’t exactly her last meal, but it was the last before she went into the final stages and went into the hospital, so every time I think of a last meal, it makes me think of her. Sorry guys for getting off topic.
Edrspkr,
Thanks for sharing, and don’t ever worry about getting off topic. This is a community set up for people to share any ideas, thoughts and feeling regarding food. Some of the happiest memories I have from my childhood are those late evening summer barbecues; simple food, good company, and yes, lemonade.
@ Steve,
Buttermilk biscuits and gravy; one of my favorite breakfasts if made properly.
Non-alcohol tiramisu for dessert (or use Kahlua well reduced). If in the mood for dessert, I’ll always START the meal with it. I never like dessert on a full stomach.
Then, bruschetta with fresh basil, fresh mozzarella and tomato, drizzled with a great balsamic reduction.
Three grilled brussell sprouts, with a mustard-based sauce and some more of that balsamic redux.
Hot spinach salad with bacon. Slow roasted whole garlic cloves on top. Small shirazi style salad of tomatoes, cucumbers, red onions, fresh mint, and kalamata olives.
Drink: Handmade Vanilla Coke (not a wine guy).
I rarely eat meat by preference. Allergic to chicken, turkey, and shellfish and I hate the thought of beef or pork most of the time. Statistically, I’d likely be on a no meat day. However, my meat day meal would simply be beef chelo barg, beef Koobideh, over saffron basmati rice. Garlic naan. Vanilla Coke! (funny part is I love Coke so much I gave it up 3 years ago except about 5 or 6 a year. If I am dying tomorrow, I want it!
My last meal would absolutely be my mom’s sukiyaki. People make it differently, but she would partially freeze beef, cut it paper thin and then marinate it in teriyaki. Then simmer the salty sweet broth in a giant wok with the meat, carrots, potatoes, onion, while it also poached the eggs. The eggs were always my favorite part because they absorb the broth flavor the most and she always poached them in perfect little balls even though it looked like she just cracked them right in. She would either serve it over sticky rice or what she calls “glass noodles”, which are clear rice noodles. She was born in Yokohama, which is where the first sukiyaki restaurant opened in the mid 1800s. It was never cooked directly at the table though, no food ever was in my family. She would make the food in the kitchen and bring it to the table and we were absolutely NOT allowed to change it in any way – no salt or pepper shakers allowed on the table! Just thinking about it makes my mouth water.
If i come to know that its my last meal then i would be more tensed about my death rather than being confused about what to eat. But given an option i think Coq Au Vin with a nice garlic and potato mash is whta i would look forward to eat…
my dear friends, with all due respect, the perfect last meal must be an all-you-can-eat buffet, consumed very, very slowly…heaven can wait.
of course, duck confit, potatoes parmentier, and blackberry sorbet must be considered.
@ Akshay,
I’m a huge fan of good Coq Au Vin. I run it at the restaurant every now and then as a special, usually with some homemade spatzel or hand rolled egg noodles. It one of my favorite things to make and eat, and actually is very close conceptually to my last meal of braised chicken thighs.
@ Daniel
Duck Confit…that’s a good one. I don’t think you’d be able to find any of that at your local buffet though
For me it would be a BLT on really good sour dough bread with a pefect
tomato still hot from the sun.
Everyone knows bacon makes everything better even the thought of a last meal.
I am considering corned beef and cabbage (beef cooked in the crock pot not boiled, cabbage braised in the juice) but i have only put abot 15 minutes of thought into this, so may have to get back to you!
I’d travel down the road of decadence…
To start, I’d have the salmon tartare cornets at the French Laundry followed by ‘oysters and pearls’. Then to Cafe Maddalena (Chef Brett LaMott) for perfectly sauteed foie gras – crispy on the outside and molten within. Next, linguine w/ black truffles, parmesan and cream. Finally, I’d have to actually go to heaven for my Mom’s veal parmesan. Pairing these dishes makes no sense, other than they are my all-time favorites. I can hear my arteries snapping shut right now…
A perfecteley marbeled Wagyu Ribeye cooked rare with the perfect mashed potato. For dessert an apple tart with vanilla ice cream.