Jonathan Waxman's Last Supper
Jonathan Waxman is the chef and owner of Barbuto in New York City.
What would be your last meal on earth?
For my last meal I would have handmade tortilla chips with guacamole made from organic tree-ripened avocados, Don Julio tequila margaritas with limone verde; fresh gnocchi with grated Rhône Valley truffles; Roero arneis from a good producer; grilled porcini salad with butter lettuce, good olive oil, and sea salt; and condrieu from André Perret. Then spit-roasted spring lamb from Sonoma Valley with new potatoes cooked in the ashes, followed by old, cave-aged gruyère. Dessert would be a milk chocolate and shortbread cookie ice-cream sandwich, served with wild strawberries.
What would be the setting for the meal?
Montmin, France, which is above Talliores, in the summer.
What would you drink with your meal?
I would pair a 1950 Château Margaux with the spring lamb; a great zinfandel with the gruyere; and a 1950 Château d’Yquem with dessert.
Would there be music?
I would like to listen to Miles Davis; Cream; Mozart; Bach cello; Ellington with Cat Williams solos; J.J. Johnson, the Hindemith Trombone Concerto; Beatles; and Airto.
Who would be your dining companions?
I would like to have the following people around me: my family; my brothers and their families; my wife’s family including kids, my friends, in no particular order, Craig Schiffer and family, Colman Andrews and family, Ralph Meyer and family, Mark Williamson and toutes families ensemble (he has two wives). That’s enough.
Who would prepare the meal?