Santa Barbara butterflies and the dirty South bring to a close our three-part series, The Last Supper, in which area chefs illustrate their ideal final feasts, course by course: Who will be there? Will there be music playing? Will it be solemn or celebratory (or both)? Table’s Jacob Sessoms and William Dissen of The Market Place may have differing ideas for atmosphere and mood, but their itineraries cross on a few points: bourbon, the company of their wives and, as readers of the previous parts might expect, oysters.
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