>>Click here for The Last Suppers slideshow<<It’s one of the most common questions asked of chefs:
what would you choose to eat for your final meal? We wanted to know
too, so we took the idea a few steps further and rounded up seven of
Boston’s most acclaimed chefs to actually cook — and eat — their
hypothetical last meals.
The long wooden table is set with
simple white dishes and empty wine glasses. The ambience is warm,
inviting, almost regal, with wall shelves stocked with bottles of reds,
whites, and Champagne. The disciples have been replaced by a veritable
who’s who of Boston chefs: Todd English (Olives, Bonfire, Kingfish
Hall, and others); Jamie Bissonnette (Toro); Michael Schlow (Radius,
Via Matta, Great Bay); Jeremy Sewall (Lineage); Chris Douglass (Icarus,
Ashmont Grill, Tavolo); Tony Susi (Sage); and Andy Husbands (Tremont
647). The table is not at Mount Zion, but instead the private dining
room of Bonfire, where chef/owner English has opened up his kitchen to
let some of the city’s most creative epicures prepare and share what
they would create as their last meals on Earth. The food coming from
the kitchen is as eclectic as the men preparing it, ranging from
classic Italian (spaghetti, bruschetta, and arugula salad from Schlow;
potato gnocchi with rabbit and mushroom braise from Susi) to a
decadence-and-comfort combination (Southern-style fried chicken and
waffles, plus caviar on petite egg sandwiches with Dom Perignon to wash
it all down, courtesy of English).
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