My Death Row Meal
Mar. 5, 2010 4:59 pm
Updated: May 11, 2010 12:56 pm
Recently I've become well aquainted with the Travel Channel's Show "No Reservations." You know, the one where middle aged ex-chef Anthony Bordain travels the globe eating as many fuzzy little creatures- I mean meals- as possible. Not to say that his sarcastic sense of humor and unhealthy adoration of barbecue is unlike my own, but I would still concider the show something of an indulgence, like Legally Blonde or The Producers. Anyways, a frequently discussed topic on the show is one's death row meal; the last thing you would want to eat before being executed. At this point in the conversation, Tony's hands will tighten around their utensils ever so slightly as a maniacal smile drifts across his face. He'll mutter something to the extent of foie gras and bone marrow, down another cold one, and compliment the surrounding decor without paying much attention to his dinner partner's anxious looks.
The question itself intrigued me, and I decided to answer just for the heck of it. My first instinct was to go with all of my mom's original recipes, the kind of cholesterol-infused classics I will always associate with home. But then, I reminded myself, if I only had a few hours of life left in me, I wanted the biggest, most intense party my mouth had ever been invited to. I wanted my mouth to wake up the next morning in a hot tub of champagne, wondering "dude... where is my car?" It took quite a bit of consideration, but I've managed to assemble my dream menu below:
creamed chicken vol-au-vent
Tomato bisque with toasted pain de campagne for dipping
Sesame seaweed salad. I've only had it once in my life, prepared by the mother of a Korean friend living in hawaii. I'm actually afraid to try it at a restaurant because it might not be as incredibly delicious as my memory.
Beef Wellington (medium rare) with a side of roasted eggplant and sweet potato fries
Tiramisu ice cream cake