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More 'last meals': Local vegetables, Barbados breezes

So many people offered excellent thoughts on "last meals," the subject of
today's Taste
cover story,
that we couldn't fit them all in the paper. I'll offer the best
of them here at Hungry For More.

These aren't leftovers - they're
delicious dishes I just couldn't fit on the table.

Joan Bukowski, board president, Buffalo and Erie County Historical Society

   My fantasy meal would start with seared foie gras with a nice port reduction. Then some raw oysters.

   Entree: butterfish or wild salmon, grilled or pan sauteed, with fresh local vegetables, quickly sauteed in olive oil and herbs, still crispy. Crusty french bread with unsalted butter.

   Dessert: meringue with fresh berries and whipped cream and a little chocolate sauce. A light, dry, crisp champagne throughout the meal.

   Venue: a place I've been in Barbados. I can't remember the name. A super elegant restaurant right on the beach, no walls, only a roof. Linen tablecloths and napkins. A breeze, and the sound the of the ocean. The kind of place that's the first hit in a hurricane, and the last to leave your memory.

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