Your Last Meal...Ever | Food News | Seven Days | Vermont's Independent Voice

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Your Last Meal...Ever 

Did you know that Marilyn Monroe ate guacamole and meatballs at a Mexican buffet before she died, or that Julia Child headed to the great beyond with a bellyful of French onion soup? I learned these fun yet freaky details while researching my recent story, Last Bites, which I wrote for the Halloween edition of Seven Days. The coolest part of putting together the piece? Asking local celebs what they would want their last meals to be, given the choice.

Most of the high-profile folks I spoke to, including Weatherman Tom Messner and
Film Director John O'Brien, chuckled at the concept. Health Inspector Al Burns made sure to let me know that he doesn't plan to eat his last meal for a long, long time.

Now I want to know what YOUR last meal would be...would you select a voluptuous assortment of dainties or an all-you-can-eat buffet of comfort foods? Unlike inmates on death row in Florida, who have a $20 spending limit on their final feasts, you can spend as much virtual money as you wish.

To get you started, here's mine. I realize that this list will mean an eternity in the 3rd circle of hell, in which gluttons lie in the mud during a perpetual rain and hail storm. That's gonna suck.

I would share this meal with my husband, who is the best (dining) partner a girl could ask for.

 

Apps:
A selection of sashimi, mostly o-toro
12 West Coast oysters on the half-shell with just a drizzle of mignonette sauce
Kobe beef tartare. I've never tried Kobe beef, but it's now or never
A rather large slab of foie gras, prepared in some creative fashion by Thomas Keller (I know the hate mail will be forthcoming. Look, there's not a single factory farmed chicken on this menu, nor milk from any cow treated with Monsanto's rBST, etc.)

Salad:
Mesclun greens, roasted walnuts, cherries and slices of a bloomy-rind goat cheese, sprinkled with sea salt and dressed with olive oil and an older balsamic

Soup:
I'd want really small servings of five, super-creative soups. I don't know what they would be.

Meal:
Chestnut ravioli in a truffle cream
Roasted Duck with port and fig sauce
Brussels sprouts with shallots, bacon and blue cheese
Potato and celeriac gratin

Dessert:
An extra large cheese course, featuring at least 30 of the best artisan cheeses in the country plus accompaniments such as honey, nuts and fruit, along with appropriate beverages. I know I'd want Humboldt Fog, Beecher's Flagship Reserve, Cobb Hill Ascutney Mountain, alongside a variety of cheeses from Willow Hill, Lazy Lady and Jasper Hill. I'd let Jeff Roberts pick out the rest.

A dessert wine tasting, including ice wines, Tokays and Sauternes, which I'll sip as I wait for eternity.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a... more

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