That last supper
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E-mail China Daily, December 16, 2012
Jaakko Sorsa
Executive chef
FINDS Hong Kong
As a good Nordic person, I love nature. I would love to be on our family island in the middle of Finland, located in the Lakeland area, which has 200,000 lakes.
Together with my entire family, we would hunt and gather dinner ingredients from nature, just like when I was young and spent all my summers on the island.
We'll feast on trout smoked with juniper tree branches, baked bread, venison roast and pies from a wood fire oven. We'll enjoy wild mushrooms and wild berry compotes preserved during autumn. To drink, we'll have local berry liqueurs, vodka and beer as well as glogg, or Nordic mulled wine.
At midnight, we will retreat into the comfort of our sauna to relax and wait for the world to end, naked as when we were born.
Gianluca Visani
Head chef, Barolo, Ritz-Carlton Beijing I want a taste of home for my final meal, meaning my mom's boiled meat at our home in the countryside.
Ariel Tudela
Mas Tapas Bar, Beijing
My choice is a Cuban sandwich and mariquitas (green plantains sliced length-wise, deep fried and eaten with olive oil and garlic) from a roadside restaurant in Miami. The who is, of course, the family and boyfriend.
CJ Henderson
Daughter of an amazing cook, sister of a chef
I pick homemade lasagna and pumpkin pie. Or would it be a roast chicken and apple crumble? In any case, the meal would have to be at home, in our big kitchen, bursting with people, kids stealing spoonfuls of this or that as it cooks, laughter, sounds, smells.
And since it's the end of the world, let's throw in a very large glass of wine - we won't be around for the hangover anyway.
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