The last word

Several people I interviewed for this piece asked for my last meal. Here it is:

Course 1: Kumomoto oysters, glass of Veuve Clicquot la Grande Dame brut.
Course 2: Toro, crisp, extremely cold sake.
Course 3: Maryland crab soup — must be from Baltimore or Annapolis. Ice cold Pilsner (preferably French Broad Brewing could unearth their Goldenrod for the occasion).
Course 4: BLT with heirloom tomatoes, warm from the garden, thick Nueski's or Boar's Head bacon. Fresh, crisp butter lettuce, lots of Duke's mayonnaise, fresh-baked bread. A Coke because I don’t have to worry about my teeth or stomach lining.
Course 5: Fresh spaghetti I once had at Cucina 24 with just garlic, red pepper flake and sea urchin. More Veuve Clicquot.
Course 6: The iberico pork secreto "skirt" steak at Cúrate. A Willamette Valley pinot noir.
Course 7: Tiramisu.
Course 8: The French Broad Chocolate Lounge's sorghum caramels and a Basil Hayden bourbon, neat.

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