A big steak with some great mashed potatoes and just incredible fresh farmer vegetables: grilled onions, peppers and homegrown tomatoes. And probably a little peach cobbler to finish with some homemade ice cream and a nice, big bottle of red wine of some sort. That would be the beginning, at least.
Lou Rook, executive chef, Annie Gunn’s Now, it’s your turn. Find us on Facebook or Twitter and let us know what you would have for your last meal using the hashtag #MyLastMeal. At the end of the month, the reader with our favorite answer will win a brand new copy of Mealnie Dunea’s My Last Supper; The Next Coursae.
This article appears in May 2012.