Doomsday delights! I asked a few chefs and food writers about their preferred final meal

Time for some gallows humor for the gourmand.

It goes without saying that reading the news these past few weeks has been less than appetizing. This article in particular, “Doomsday clock moves closer to midnight,” kept me awake as I wondered if I needed to stock my bomb shelter with 3 years’ worth of Kikkoman soy sauce.

So in honour of these uncertain times, I asked some chefs and Madrid food writers a simple question: If you could choose one last meal to enjoy before the zombie apocalypse, what would it be?

Daniel Welsch, The Chorizo Chronicles:

“About 400g of steak, some fried potatoes, a bottle of red wine (Ramón Bilbao, let’s say) and some kind of chocolate ice cream. The steak would be almost raw, ideally. Also, I’ll be able to burn off the calories sprinting away from the walking undead.”  

Gran exit.

Patsy Montiel, CEO and founder, Madrid Seduce:

Elegiría al menos 3 de mis platos favoritos de distintos países y elaborados en mis lugares/restaurantes favoritos: sushi (Japón), pizza (Italia), ceviche (Perú), hamburguesa (USA), un buen curry (Thailandia), paella (España), tacos (México). Y, por supuesto, el plato favorito hecho por mi madre: ASADO NEGRO (típico de la gastronomía venezolana).” (I would choose 3 of my favourite dishes from different countries together with my favourite places/restaurants: sushi (Japan), pizza (Italy), ceviche (Peru), hamburgers (USA), a good curry (Thailand), paella (Spain), tacos (Mexico). And of course, my favourite plate made by my mother, Asado negro, typical Venezuelan food!) 

Asado Negro (photo: De Gusta Venezuela)

Leah Man, Madrid No Frills:

“That’s easy! A South Indian vegetarian thali!” 

Thali_Leah Man.png
Incredible India! Photo: Leah Pattem

Victor Armero, sous-chef, Hotel Intercontinental, Boston USA (and my former English student!)
“Being out of Spain and away from family, a Pisto Manchego with a fresh baked bread made from my mom would be the best one for me . My mom makes the best Pisto ever.”

Pisto Manchego, typical Spanish comfort food from La Mancha and Murcia

Stephane Shoji, chef and owner, L’Artisan Furansu Kitchen

“Red wine, bread and olives.” 


And as for me…

I think I will go back to my roots and eat all the best Pinoy (Filipino) food I can sink my teeth into. I will invite all my friends and some members of my family for the grease feast that will include Sizzling Sisig (pork ear tips cooked on a hot plate), Taba ng talangka (river crab fat), Pancit Palabok (rice noodles with shrimp, scallions and garlic chips), Kare-Kare (oxtail stew in peanut sauce), Crispy Pata (deep fried pork knuckles),  Manggang hilaw at bagoong (green mango with shrimp paste), garlic fried rice and as strange as this will sound, I would  wash it all down with a really good Malbec. Sure, it’s the furthest thing from healthy food, but with the clock ticking seconds away til the Apocalypse, it won’t matter! I would happily pass out with a Pinoy food coma!

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