Judgment Day? South Florida Chefs Share Their Last Meals

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It's 6 p.m. on May 21 in New Zealand and people at the far end of the planet are Tweeting that the Apocalypse hasn't arrived like crackpot radio evangelist Harold Camping (who, by the way is rumored to have raised $100 million during his end-of-days campaign) predicted.

Seems we dodged another doomsday bullet and the world, as imperfect as it is, will still be here tomorrow (whew!).

Just in case, we asked some of south Florida's best chefs what their last meal would be. Because you never know when some giant asteriod might hit us or a mutant strain of zombies might decide to rise up from the grave and eat our brains. Bon appetit!

Charles Coe (Executive Chef Russell's Blue Water Grill and host of television's Catch, Clean, Cook) -- I would have trouble deciding between one of the tasting Menu's at Per Se in NYC or the ultimate Honey Dipped Fried Chicken with Cayenne Crust, my Wild Rice Waffles. Of course all the fixins like the dirty mash braised greens with bacon and deep dish caramelized apple pie!!

Norman Van Aken (James Beard Award Winning Chef) -  I'd load up a Catamaran in Key West, fill it with coolers of Iced Champagne, Beers, Shrimp, Caviar, Fruits, Serrano and Ice Creams of various flavors and sail (w Family and Old Friends) around Christmas Tree Island until the final Sunset.

Linda Gassenheimer (Radio Host, Author of The Flavors of the Florida Keys) - My favorite is DESSERT -- lots of French pastries and Flavor-packed cookies.

Charlie Soo (Owner/Executive Chef, Talay Thai) - My mother's "green papaya salad with fried chicken."

Ted Inserra (Executive Chef, Suite 100) -  I could go a number of ways, but would for sure start with a combo platter of stone crabs and oysters on the 1/2 shell, followed by a tomato, from my cousin Chef Brad Inserra's garden, and mozzarella salad drizzled with Enzo's the Baker's extra virgin olive oil, and for the main course a beautifully grilled Porterhouse steak, with a N.Y. strip and filet all in one, with horseradish mash potatoes, and broccoli rapinni (with razor blade sliced garlic), and for dessert, Joe Allen's rice krispie treats with vanilla ice cream and caramel sauce!


Dean Max

​Dean Max (Executive Chef, 3030 Ocean) - Oysters with Mignonette, Palmetto Creek porkchop with grilled peaches, and rum toffee cake.

Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB





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