The editorial team here at Recipe4Living.com and ChewOnThatBlog.com loves reading food blogs. We cannot get enough of the wondrous creativity in recipes and food photography. Fellow bloggers have introduced us to foods like red quinoa and the huaraches at Red Hook ball fields in Brooklyn, and helpful techniques as in homemade ice-cream preparation.

In a bit of a playful, albeit morbid mood, we decided to ask some of our favorite bloggers what their Last Supper would be. Here are the responses. Click on the blog to jump to his or her response, or simply scroll through this collection of foodie fun.

Thanks all for participating!

Adam Kuban from Slice NY and A Hamburger Today:

Barbara Fisher from Tigers and Strawberries:

Barbara was nice enough to write a post at her blog in response:

“I think I would want something amazingly scrummy, like Thai Chili Basil Squid–a dish which I have not made at home, since squid are thin on the ground here in Ohio, but when I am in an excellent Thai restaurant, I order it every time. It is filled with the scent of the ocean, the incendiary power of Thai bird chilies, the sweetness of shallots and garlic and the herbal song of basil leaves, all held together by the sour tears of lime.”

Derrick Schneider from Obsession with Food:

“That's a tough question. I know I'd want Thomas Keller to prepare it. Or maybe Wylie Dufresne. Let's see: I'd want an appetizer platter that featured Dario Cecchini charcuterie. I've never tasted it, but he's trained some of the best charcutiers I know. I'd want lots of oysters. I'd want lots of foie gras and truffles and bacon. Perhaps the truffled lentil soup I once had at Guy Savoy. The duck confit from Jojo. I'd want good grass-fed steak, cooked super rare. I'd want Vacherin Mont d'Or cheese, which is the cheese they served when I proposed to Melissa. And a fantastic fruit tart for dessert. For wine, I'd want an old German Riesling, an old Burgundy, old vintage Champagne, and an old Domaine de Beaucastel. With an old Chateau d'Yquem with dessert. Plus, I'd want a minimum of six amuse-bouches and intermezzo dishes, which I'd leave to the chef's discretion. :) And Melissa reminded me of one more dish I'd want, before the duck confit. From a visit to Lampreia I wrote about a couple years ago:’A raviolo filled with sheep's milk ricotta and a still-intact egg yolk. Around it, shaved ricotta salata, salted and aged for half a year. Truffles everywhere.’”

Robyn Lee from Girl Who Ate Everything:

“I have a feeling my answer to what I'd want for my last meal would change depending on my mood, but....ooh...[scratches head]. Okay, that really is impossible.  It's easier to think of what I'd want if I were restricted to a certain cuisine.  Italian, I'd want a really good margherita pizza with fresh mozzarella and fresh basil and all that good stuff, followed by a cup of equally good pistachio gelato.  If Japanese, I'd want pork katsu curry.  French, I'd want duck confit and macaroons and croissants and baguettes (yes, I realize it'd be impossible to eat all that.).  Chinese, I'd want pork-filled zongzi and fried pork dumplings with egg custard tarts for dessert...AHH THIS IS TOO HARD AND NOW I AM HUNGRY! .__.  God I love egg custard tarts. Sorry, that wasn't a very clear answer.  I'd be so indecisive that I'd probably end up with no last supper.  Wah!”

Lydia Walshin from The Perfect Pantry:

“I’m not sure I'd call this a "meal" as much as a collection of foods I love; in life I'd never eat them all together. For an appetizer, I'd probably want a real old-fashioned shrimp cocktail. No question that the main course would be jambalaya -- but I'd have to make it myself to make sure it was spicy enough! For dessert, seedless red grapes and a bowl of ice water to dunk them in.”

Lauren Ulm of Vegan Yum Yum:

“I’m often asked what my favorite meal is, and I always have the most difficult time answering the question! Though I love to cook, I think my last meal would my favorite take-out dish. There is a little restaurant I used to visit when I lived in Western Massachusetts called Fresh Side. It's in the lovely college town of Amherst, MA it has the most amazing vegan pad thai I have ever encountered. It isn't your usual sweet and tangy noodle dish--theirs is salty and spicy with extra firm bean curd and shredded carrots. I've never tasted another pad thai like it! It's so simple, yet I can't figure out for the life of me how to recreate it at home. When my husband and I moved to Boston, we made sure to schedule our last dinner in the Western part of Massachusetts at Fresh Side.”

Anne-Marie Nichols from This Mama Cooks!

“My last supper would be a Sunday lunch buffet with a Easter/Passover theme. I had something similar in Vegas once and was in heaven. It had all my favorite Jewish deli treats like blintzes, bagels and lox, pickle herring, chopped liver, etc. and all the good stuff I like at any breakfast buffet – pancakes, bacon, muffins, fresh fruit, mimosas, etc. I would add a little sushi, just for fun, and maybe some cold lobster and shrimp, too. For dessert, there would be Julia Child’s chocolate mousse and maybe some crème brule.”

Tina from The Wandering Eater

“Hmm...my last meal. I guess my last meal would be at French Laundry with my seven closest friends (foodie or not, as long as they can last the long marathon of eating there). It's extravagant enough that I could end my life with a superb meal created by Thomas Keller (really, who cares about money when one knowingly dies?), as well as being happy with being with great people during my final hours.”

Maki from Just Hungry

“I think my last meal would be sashimi and sushi, omakase with my favorite sushi chef in Japan, with the freshest and biggest variety of neta ever. Finishing up with a piece of piping hot tamago yaki with grated daikon. I won't have room for dessert.”

Joy from The Restaurant Whore

“How many courses:)? I'll stick with the standard 3 course format: I'd start with caviar, for sure, and as long as it's my last meal I'd go for some golden oscetra. I'd need the traditional accompaniments (creme fraiche, chives, egg yolk and a blini type thing to rest it all on). I'm thinking about 3 oz. will be good. Next, I'd definitely pick lobster, but not fancy lobster. A two pound Maine lobster steamed and served with butter and lemon. And really good french fries. I'll probably need a salad to balance out all the fat on my lips, so I think I'd do little gem lettuces with a green garlic dressing, some parmesan and maybe some radishes (this maybe cheating since salads can be a first course, but it's my last meal so I figure cheating is OK). For dessert, anything with coconut and passionfruit. I realize none of this fits together, but if I'm going to die, it doesn't really need to fit, right?”

Adam at Men in Aprons

Adam wrote a very interesting response to our question at this blog:

“As I said before, I’m from Texas. And in Texas we have Tex-Mex food. Some of the best stuff around. True Tex-Mex combines foods from Mexico and Native Americans and mashes it up with Texas cattle drive food and ranch fare. I’ve eaten Tex-Mex more times than I could count, and that’s what I’d want for my last supper.

Tacos al carbon. Spanish rice. Refried beans (made with lard). Chips & Salsa. Queso. Flan and Sopapillas.”

Read the full post here!

Cate from Sweetnicks

“Greek Salad ... love the stuff. Cool, refreshing and practically healthy, which will make up for the balance of my choices

Tortellini Alfredo ... love, love, love tortellini. My husband? Not so much. And he hates Alfredo sauce even more. Garlic Bread ... can't have pasta with garlic bread, right? And homemade trumps anything else every time. Escargot ... I first had escargot on a cruise about a year ago and fell in love with the buttery little suckers. I haven't made them or had them since, but they were oh so good. Creme Brulee ... love this dessert and make it semi-frequently at home. Can't go wrong with a Creme Brulee ending.”

Adam from Amateur Gourmet

“For my last supper I would start with Caesar salad from Pearl Oyster Bar, biscuits from The Silver Skillet in Atlanta with apple butter from the Flying Biscuit (also in Atlanta), ceviche from Loteria in L.A., a bowl of pasta that I made myself (cavatappi with sun-dried tomatoes and white beans), roast chicken that I also roast myself (from the Chez Panisse cookbook), a big glass of very expensive white wine, and then desserts desserts desserts galore including my favorite cookies (rainbow cookies) and something fruity (the Torta Mondella from Veniero's in the East Village?) and then a strong espresso.”

Carol Gillott from Paris Breakfasts

“At first I thought of an all-gelato dinner. Every single course, which would surely kill me sweetly with sugar. But on thinking a bit I decided the annual birthday dinner I had as a child will do nicely. Steamed Lobster and lemon meringue pie. You don't need teeth for this dinner either.”

Deb from Smitten Kitchen

Deb answered for her husband, Alex:

“Shrimp cocktail with his own very spicy cocktail sauce

Lobster tail with salty butter and lots of lemon

Filet mignon, nothing on it, but if there was some horseradish-y creamy sauce on the side, there would be no complaints

The chocolate caramel cheesecake I made him for his birthday last year

Several dirty martinis, extra olives, please, because my wife always steals them”

Jennifer Hess from Last Night's Dinner

“It was a little surprising how difficult it was for me to narrow it down! I have so many wonderful food memories that I can imagine wanting to evoke for my last meal, it was hard to choose just one. I think if I were feeling fancy, I'd go with oysters on the half-shell to start, followed by grass-fed lamb chops and roasted potatoes with crème fraiche. I'd definitely want champagne or a glass of Muscadet with the oysters, and a good red with the lamb. Realistically, though, I'd probably go the comfort food route, choosing a big bowl of my grandmother's chicken soup with warm tortillas – soul-satisfying and made with love, it would be a perfect note to end on. “

Barrett from Too Many Chefs

“Without question - my final meal would be very simple - the best heirloom tomatoes picked at the peak of ripeness, fresh buffalo milk mozzarella, home garden grown basil leaves, a drizzle of the finest olive oil, a sprinkle of kosher salt, and a grind of fresh black pepper. It's a bad idea to die while feeling bloated, so a nice, perfectly executed caprese salad would help me to remember how good simple food executed well (no pun intended) can be. The other possibility would be a great big sheet cake with a .45 and a working cell phone to call in the helicopter to bust me out.”

Danielle at Habeas Brulee

“I usually go for interesting, exciting tasting menus, but for a last meal I would want something that I am confident would be not only interesting, but good. Perhaps a tasting menu from a chef I truly trust to make it a wonderful experience. A long evening of small, fascinating dishes would be a wonderful way to have not just a meal, but an experience and an excuse for lingering with loved ones long into my last night.”

Jenni Oh from Milk and Cookies

“For my absolute last supper I would probably go for my dad's chicken curry with some rice and a nice sticky date pudding afterwards.”

Helen from Grab Your Fork

"Super-fresh sashimi. The satiny-soft texture of fresh-from-the-sea raw salmon, tuna, hiramasa kingfish, maybe some scallops, some super-sweet calamari, would give my nose, my tastebuds, my tongue, my belly, one final last hurrah of all that is pure and good in this world.”

 

Thank you everyone for your wonderful submissions! Add your own “Last Supper” in the comments below.