Shoveling Caviar
Shoveling Caviar
Courtesy of Honjo

F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.

Chef Hugue Dufour of the just-opened M. Wells Steakhouse and M. Wells Dinette will be living it up when the apocalypse hits. In his emergency bag: a loaf of bread, a pound of butter and a “humongous” jar of caviar. “I’m sorry but my taste is expensive,” he says. “I prefer a shovelful of caviar, not a tiny spoon’s worth.”

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