My Turn: Itemize Your Last Supper

OK, Dishers. Here it is, my final meal request. You’ve got all weekend to digest it. Jump for my love.

My Last Supper [Note to self: update will on LegalZoom]

First course:

*A glass of Dom Perignon with a couple of Texas blueberries in the bottom

*Slices of Lemeley’s tomatoes, Paula’s mozzarella, and fresh basil topped with a tablespoon of Brianna’s Blush Wine Vinaigrette

*Pineapple sorbet palate cleanser

Second Course:

*A double, top shelf margarita from Fronterra Grill in Chicago

*Bean & Cheese Nachos from MiCocina

*Orange sherbet palate cleanser

Third Course:

*A glass of Bonny Doon Pacific Rim Riesling

*Fried rice from Shinsei, with a side of tempura avocado slices

*Another glass of Bonny Doon Pacific Rim Riesling

Fourth Course:

*A bottle of Sassicaia, Tenuta San Guido, 1968

*Pounded chicken with wild porcini mushroom sauce from the Ristorante Costanza in Rome.

*Guido

Fifth Course:

*A glass of Louis Roederer, 2000, Cristal Rosé

*A plate of cold Alaskan King Crab legs pulled fresh from Alaskan waters by Hans, the Norwegian fisherman

*Hans

Sixth Course:

*A bowl of freshly sliced Texas peaches

*The rest of the Louis Roederer, 2000, Cristal Rosé

Seventh Course:

*A mezza platter from the Farmer’s Daughter in Metulla, Israel

*world peace

Eighth Course:

*A Pilsner Urquell

*Chicken vindaloo from Rajdoot in Wimbledon, England

Ninth Course:

*A bottle of Chateau Lagrange Pomerol 1966

*RPW’s tenderloin cooked over Texas mesquite

*Another bottle of Chateau Lagrange Pomerol 1966

Dessert:

Mixed berry buckle by Sharon Hage, tiramisu made by Harvey Gough’s wife, Granny Nick’s chocolate cake, and a bottle of Ambien.