Courtesy of Honjo

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

Preparing for the apocalypse won’t be cheap for chef Ken Oringer. “I’d grab black truffles, white truffles, caviar, sea urchin, some dried pasta and butter, maybe some jamón ibérico, and I’d be able to die happy,” he says. “I can eat jerky any day from the 7-Eleven, and I love it, but give me jamón ibérico and I’ll be a lot happier.”

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