Re: Your Final Meal
Start with a Pappy van Winkle. Seafood Tower from Truluck's Stone Crab, with a nice Alsace white. Then there has to be a great dry aged bone in ribeye in a classic steakhouse. Something with a lot of wood and great steaks like Keen's or Bern's. For a side the dustiest Chateau Margaux available and a chacuterie and artisan cheese platter . And for dessert a great old Port. And if someone wants to fetch me some Italian Pastries from Boston's North End that would be nice as well, if not I'll have another Pappy.
I HATE ORANGE