As Dublin Dr Pepper you know, the good stuff, made with pure cane sugar becomes a memory, all we can think about is how desperately wed like to sip one right this moment. And well be denied, thanks to corporate greed, but thats another rant altogether, as youve surely noticed in the past couple of days.
This devastating news came on the heels of another announcement that rattled the cages of some of my junk-food junkie-friends, and thats the eminent demise of Twinkies, now that Hostess seems on the verge of collapse. (Personally, I wouldnt touch one of those scary little yellow things, but I appear to be in the minority.)
But this got us to thinking about what food indulgences make us happiest? What would we never want to do without? While I know that a large number of my favorite chef friends succumb to the fast-food drive-in when the going gets tough, Ive learned that more than a few have lofty ideas when it comes to thinking about that possible final meal.
In asking a few food professionals for their absolute favorite edibles, the things theyd want in the last day before the Mayan calendar says were all done, we find they want their palates pampered until the end.
Molly McCook, chef and co-owner, Ellerbe Fine Foods, Fort Worth: Moms old-fashioned Thanksgiving dinner with all the sides and trimmings. Washed down with a big cab.
Sarah Hooton, Cooking School Manager, Central Market, Fort Worth: A Dublin DP, ice-cold with the chateaubriand from Emerils in New Orleans; a very simple salad of tomatoes and avocados, drizzled with just a really nice olive oil and good balsamic vinegar; a really good baguette and cheap brie; my dads pasta; and either a good tarte tatin, simple éclair or ice cream for dessert.
Fritz Rahr, founder and president, Rahr & Sons Brewing, Fort Worth: Ceasar salad (hold the anchovies) with a Rahr's Blonde Lager Beer; big New York strip steak, blackened, with a baked potato topped with the works, with Rahr's Ugly Pug Black Lager Beer; and hot fudge sundae topped with whipped cream, paired with Rahr's Barrel Aged Winter Warmer Old London Ale.
Paula Lambert, cookbook author and owner, Mozzarella Company, Dallas: mozzarella-tomato salad with very good extra-virgin olive oil and fresh basil; salmon, cooked rare on the grill with grilled corn on the cob, roasted tomatoes and arugula salad; gelato for dessert; and some delicious wines, probably a light white from the north of Italy and a very good pinot noir with from Oregon or California or France.
Jon Bonnell, cookbook author and owner-chef, Bonnells Fine Texas Cuisine, Fort Worth: a simple lobster salad to start, nothing too complex, just a little cucumber, celery mayo, lemon, lobster and chives; one big pile of stone crab claws with mustard sauce for dipping and a stack of napkins, with a bottle of Kongsgaard chardonnay; followed by a perfectly executed bacon cheeseburger or really good chili dog next, either one with jalapeños; a Kobe steak topped with seared foie gras and a dessert of Dublin Dr Pepper ice cold from the green bottle of course, just cold enough to get that slight slushy texture, like the soda machine used to have at the old Motts 5 & 10 store.
Gwin Grimes, cookbook author and owner-baker, Artisan Baking Company, Fort Worth: an amuse-bouche of eggrolls from Pho Little Saigon, Haltom City; an appetizer of crab cakes made by Kraig Thome at gogo gumbo in Boyd; an entrée or rib-eye steak, rare, made by Carlos Rodriguez at Salsa Fuego in Fort Worth; a plate of ribs from Sammies in Fort Worth and a side of macaroni and cheese made by Fort Worth chef Asdren Azemi; chocolate mint ice cream pie from The Tavern, Fort Worth; and instead of petit fours, I'd have glazed doughnuts from Vi's Best Maid Donuts on Belknap Street. And, while I do love Dublin Dr Pepper, if it were truly my last meal, I'd have unlimited Mexican Cokes over shaved ice. And no salad, no vegetables!