Chefs’ Last Meals

Because my final Princeton Packet column of 2013 ran on December 21st, I decided to ask Princeton-area chefs and food pros what they would choose to eat and drink for their last meal, and who they would want to share it with.

English: Mayan calendar created by a modern cr...

English: Mayan calendar created by a modern craftsman (Photo credit: Wikipedia)

Their responses are as diverse and diverting as their culinary output. Here’s who participated: Chris Albrecht of Eno Terra, Scott Anderson and Mike Ryan of elements, Josh Thomsen of the highly anticipated Agricola, Beth Feehan of NJ Farm to School Network, master baker Jen Carson, Gab Carbone and Matt Errico of The Bent Spoon, and Mark Valenza of Za. (Valenza even managed to bring Rachael Ray and Anthony Bourdain to the table.)
Here’s what each had to say:

Chris Albrecht of Eno Terra, Kingston. My last meal of 2012 would be cheese fondue, one of my favorite winter dishes, especially in front of a fire with some good vodka and great company.  I mean classic traditional fondue, made with emmental and gruyere – although the Rosedale from Cherry Grove might make it in there, too. Plus good, crusty bread and vegetables like fried artichokes and broccoli rabe. Apples and Asian pears, mushrooms too. Riesling would have to be a part (in addition to the vodka). This meal may not seem too crazy, but after all the craziness leading up to New Year’s, I’d just as soon have my most comfortable meal. As for who would be there, it would definitely include my daughters and a few other good friends, but once the kids were in bed, the storytelling and reminiscing would be the life of the evening.

Mike Ryan of elements, Princeton. A good bottle of burgundy, sourdough bread, and epoisses. Great mustard and pickles. Scott Anderson of elements, Princeton. A great talk about metaphysics with Thich Nhat Hahn, while eating mushroom-laden macaroni and cheese. [Thich Nhat Hahn is a Vietnamese Buddhist monk, teacher, poet, peace activist, and author of more than 100 books.]

Beth Feehan of the NJ Farm to School Network. For my last meal, I’d wish for my mother’s osso bucco. Her version was to grind up onions, carrots, and celery in a food processor and slow-cook them with lots of garlic. She’d braise the veal shanks with a dusting of flour, salt, and pepper and when browned, add them to the vegetable mixture along with wine and canned tomatoes. Basil, bay leaves, and eventually lemon gremolata rounded it out for one of the most succulent dishes I ever loved, cooked in the oven for hours. It is my favorite meal of all time and if I have to go, this is what I’m asking for to ferry me out.

Josh Thomsen of Agricola Eatery, opening in Princeton in early 2013. My last meal on earth would have to be a family-style feast prepared by the people who created the favorite dishes of my life and have meant so much. Since this is the grand finale, I’d want to slow down and taste every morsel. I tend to get excited and eat too quickly, as chefs learn to do out of necessity. The toast before the meal given by Professor Jacques; Bitton Hog Island oysters opened by owner Terry Sawyer; tuna croquettes by Jessica (you know who you are); “steak & eggs” vegan style by Chef Sean Baker; grilled branzino by Chef Geno Bernardo; spaghetti carbonara cooked by my dad; potato latkes cooked by my mom; steak cooked by Italian butcher Dario Checcini; Tres Sabores wine poured by winemaker Julie Johnson; anything Chef Jeff Jake wants to bring (his presence would be enough for me); any dessert by Chef Ed Moro (but I would hope it would be something with chocolate).  Everyone would cook and then sit down to enjoy.

Jen Carson, Baker, Double Brook Farm & forthcoming Brick Farm Market, Hopewell. For my last meal I would have all of my family – I’m talking siblings, parents, in-laws, cousins, nieces, nephews, second cousins- EVERYONE – come over to cook together. We’d make homemade ravioli, which is one of the first dishes I remember preparing with my great-grandmother, grandmother, and mom as a little girl. It is the BEST meal to prepare with people you love because it is so tedious. Bear with me here. It is so tedious and repetitive that funny stories, memories, and laughter will ultimately ensue. Most of the family stories I remember hearing as a kid were told to me while making ravioli. So, ravioli-prep (and a nice glass of wine) with family… that would be perfect. Actually eating the ravioli together with everyone would be the “icing on the cake.”

Gab Carbone and Matt Errico of The Bent Spoon, Princeton. In thinking about what would be our last meal it’s easy to fall into a whirlwind of gluttony. Courses and courses of rare tastes, perhaps? Indulgent sauces, exotic ingredients? Things we haven’t yet tried? All the while chasing – no, hunting – for culinary perfection. While understandable that many might yearn for a bacchanal feast or think of a goose-bump inducing, seemingly never-ending tasting menu from the likes of Thomas Keller, we submit that for our last meal we’d take homemade comfort over goose livers. Nothing seems more satisfying, more fulfilling than the food of our families. The pure food itself, and in particular the food memories created by them is what sustains and nourishes us. It’s the stuff of life! So, we’ll pass on the uni, ortolan, and truffles for this final feast. At the end of it all we know nothing will make us happier than homemade pasta sauces from our Italian-American fathers and sharing with the people we love.

Mark Valenza of Za, Pennington. Last Meal Party Planner, since December 21, 2012 will be our last dinner together (according to the Mayans).  I’ve been busy getting a jump on the end-of-days meal planning for quite some time now. Just what is appropriate for a Once and Only Occasion? Since money and basic accommodations are no object – it being the end and all – I’ve planned to fly in everybody I’ve ever known and loved…so we will be a party of eight. As for the meal itself, I plan a 21-course tasting menu in honor of The Day. I’ll be serving a 1985 Bollinger Brut Champagne, Grand Cru Classe from the Loire Valley, Languedoc-Roussillon, and Burgundy, and a Pomerol Bordeaux. I’ll enlist my Za servers to serve my guests under the threat that there may be a tomorrow (but I doubt it).  I’ll start my dinner with a beautifully caramelized seared foie gras cut into the shape of California. As entertainment I will commission Anthony Bourdain to eat a brick and Rachael Ray to just sit quietly. My dinner will be a progression of culinary classics in miniature: an entire Thanksgiving dinner nestled into a Japanese soup spoon, a clay-oven pizza the size of a quarter served with a salt-rimmed test tube of  pepperoni essence, and, for end-of-days expedience, I’ll produce the Christmas Eve seven-course fish dinner layered into one thin slice of multi-colored pate. I’ll amuse my guests with witty restaurant antidotes. “Did I ever tell you about the time Queen Latifah had to have two orders of my goat cheese gnocchi?” Anyway, aside from my scintillating stories, as a parting gift my guest will each receive a leopard Snuggie and a long birch stick. We’ll end it all just as my culinary career began many, many years ago – by toasting marshmallows in the fire. If not, Rachael, Anthony…I love you guys.

2 responses to “Chefs’ Last Meals

  1. Customer Relations

    Pat,

    I just posted this on Griggstown Quail Farm Facebook page. https://www.facebook.com/pages/Griggstown-Farm-Market/123020157752317

    Chuck McEnroe

    On Sat, Dec 29, 2012 at 7:25 AM, Dine With P

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