I’ve given this great thought and had to reconsider many choices. In fact, tomorrow this entire menu could be re-vamped. But for today it goes as follows:
I’d start of with a nice glass of traditional Absinthe, served in the traditional manner.
Then a plate of cured meats, artisinal cheeses, a variety of olives, and almonds, served with a glass of Riesling (the sweetness complementing the saltiness of the olive and meats, and the umami of the cheeses).
The main course gets a little tricky, but I settled on Filetto di Maiale Farcito – Roast pork loin stuffed with olives and dried tomatoes. For the side dishes I’d have some garlic orzo, and spinach & mushroom topped with a lighter sauce made from the fronds and fat of the pork loin. To drink, I’d go against the grain and have a nice Chianti, spicy, but not overly so.
For Dessert? That’s simple – The El Diablo – an extremely moist chocolate cake topped with cinnamon, a touch of cayenne pepper, and caramelized meringue with spiced almonds. For those of you here in Seattle, Tango on Pike St. has it on their menu.
Finish off with a Latte with a shot of Irish Mist,and I can die a happy person.
So, what’s your final meal?
UPDATE: Hillary over at Chew on That posted this question to other popular food bloggers. Check out their responses here.