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What would you want for your last meal?

Food » We asked notable Utahns what they’d eat if the world were to end.



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Romina Rasmussen, chef/owner Les Madeleines bakery »"It would a collection of things I’ve eaten as I’ve traveled," Rasmussen said. First course would be the "pork stuffed peppers" cooked over a hearth fire in China, followed by cold vegetables from Berma — Rasmussen said she searched for nearly three hours for the vegetarian restaurant that served them. "When I finally found it, the owner had already closed, but I must have looked hungry."

The main course would be chuletta, "an amazing steak" from the Basque region of Spain. She’d finish the meal with two desserts: a coconut milk soup with mango tapica from Hong Kong and a Chilean alfajore, "a strange egg-yolk based cracker that’s dry and filled with dolce de leche." Rasmussen would wash it all down with the egg cream at 11 Madison Park restaurant in New York. "It’s made with yolks, syrup and seltzer water, so it foams up and is just delicious."

At a glance

Dreaming of your last meal

We asked Utah celebrities what they’d have for their last meal — now we want to hear from Tribune readers. Send an email to food@sltrib.com telling us what you’d want to eat on your last day on earth. Put “last meal” in the subject line. If we’re still here after Friday, we’ll publish them in The Mix on Dec. 26.

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Steven Rosenberg, owner of Liberty Heights Fresh market » "My last meal would begin with a wonderful Fina Sodea clementine from the Olsen organic farm in California. I would probably use it in a nice arugula salad with toasted Marcona almonds and a very simple vinaigrette with extra virgin olive oil and sherry vinegar.

My next course would be beautiful Iberico ham from Spain, with Manchego cheese and a nice glass of white wine and roasted root vegetables. For the main course, I’d have a really nice piece of wild fish from the Pacific or a rib eye steak from Utah’s Canyon Meadows Ranch.

Dessert would be some of the black sphinx dates with local apples and a glass of sherry. Then I might have some more cheese and a Utah cherry pie. If this is my last meal, I might as well go fat and happy."

kathys@sltrib.com




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