Note from the Chef: I would like Alain Ducasse to create the menu for my last supper, and to prepare it as well. Prior to this meal, one could only serve something simple and sublime, something requiring a minimum of preparation but made with the most exquisite ingredients. I could easily consume 200 grams of caviar on my own, but would happily share it with a willing partner prior to Alain’s dinner.
November 29th, 2011
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
The first batch I made seemed perfecto until my husband grabbed one and announced the potatoes were undercooked. Note to self, check potatoes are done before serving. This would make a perfect appetizer for the holidays.
July 3rd, 2014
Gail Simmons’ Banoffee Pie
July 1st, 2014
Eric Ripert’s Croque Monsieur with Caviar
May 7th, 2014
Anthony Bourdain’s Roast Bone Marrow and Parsley Salad
April 24th, 2014
Paul Bartolotta’s Spaghetti Alle Vongole (Spaghetti with Clams)
October 28th, 2013
Cubano Sandwich from Puerto Sagua
October 27th, 2013
Joey Campanero’s Italian Wedding Soup