First thing that comes to mind is mussels. Prince Edward Island mussels soaked in butter, Pernod, white wine, garlic, and saffron. Actually, the beginning of the meal would be a plethora of dishes to share with my loved ones. A ceviche, of Chilean Sea Bass (however politically incorrect) would be present, and no one would be allowed to use the term Patagonia Tooth Fish, its Chilean Sea Bass or nothing. A small dish of yuzu glazed-pork belly and soba noodles, with a dashi garlic broth, oh my god.
Next a frisee aux lardon using pancetta and and bacon fat vinagrette. I know my flavors are all over the place, but there is nothing I love more than breaking open that perfectly poached, creamy, warm egg, and watching it coat the greens and pork, genius…pork and a poached egg. Taking that first bite and having to lick the bright yellow yolk and salty pork flavor off my lips is impossible to do with my eyes open or without sighing, try it.
Pan roasted Black cod with soba noodles coated in garlic, yuzu, sesame oil and soy mirin, with pea shoots. Cheese at the end of the meal, humbolt fog, barely buzzed chedder, and a cashel bleu, with fresh local strawberries. Homemade strawberry rhubarb jam on the plate as well. And probably the cooks house espresso creme brulee, (just for good measure) I would want to die tasting somthing sweet.
What would be the setting for the meal?
Definitely north of Harbor Springs, a big table in the middle of the Tunnel of Trees, on this one piece of land that I love, where I fell in love with Northern Michigan. The waves crashing, a cool breeze, a mid-September evening. The sun drops gently into lake Michigan just centered perfectly on the horizon that time of year, pulling softly shaded pink and red cloulds into the water before the moon rises and creates a yellow-bellied lake.
What would you drink with your meal?
I would have to have a glass of bourbon, (makers rocks) and wine. A rich, smooth, and fruity zinfandel or meritage, probably the Prisoner, or Woodenhead, I would want my lips to be stained purple. My Makers I would want to sip out of an over-sized crystal rocks glass, the wine however, out of simple juice glasses. I would want a glass of Veuve Rose with my cheese and dessert….that I don’t care what its served in.
Would there be music?
Who would be your dining companions?
The man I love, my parents, my siblings and their families, and Peter Lucas, my only life long friend and someone who loves to eat and cook as much as I do. Also he makes me laugh harder than anyone in the world, my cheeks ache after our visits.
Who would prepare the meal?
Myself, J Kott, Tom Kaszubowski, and Jen Blakeslee. All people who I fell in love with immediately, and it was through their warmth as they expressed it through food. Not to mention I would be keeping the best of company in my final hours while enjoying my favorite thing in life….eating.