Alon Shaya’s Big Green Nest Egg

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. Here, Alon Shaya of New Orleans’s Domenica manages to find a loophole in our challenge.

“I wouldn’t take a backpack, I would take my Big Green Egg barbecue. It’s on wheels so I would load it full of all my equipment and food,” Shaya says. He would also stash a bottle of Tabasco, his favorite spicy guacamole and three more very important items: “Some dog food because I would be bringing my two dogs with me and they would need to eat.”

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