Suzanne is a chef and restaurateur from Los Angeles, California and runs A.O.C., Lucques, Tavern, and the Hungry Cat.
I think it would be something really simple, served family-style: slices of amazingly ripe tomatoes with basil, sea salt and olive oil; great bread; butter; prosciutto and coppa; some roasted suckling pig with super crispy skin; and farm broccoli or rapini with garlic, shallots, and chili.
It would be on the beach, maybe on a deck, or in some sort of field or garden overlooking the beach. The seats and tables would be very comfortable and stylish, something sort of French Provençal.
Billecart-Salmon vintage rosé champagne, probably followed by more rosé wine, and then maybe some Lang and Reed cabernet franc.
Radiohead can play for me!
If I can, I’d like to have brunch with my close friends and family, and dinner alone with my hubby.
I would have someone extremely talented, but he or she would never be seen throughout the day.
September 13th, 2011 12:00 pm
Tags: A.O.C., Alice Waters, basil, beach, bread, broccoli, brunch, cabernet franc, California, Food & Wine best new chef, James Beard Winner, LA, Last suppers, Lucques, meats, radiohead, rose, rose champagne, suckling pig, tomatoes, Woman Chef.