- Fight Scurvy with Ceviche
- 5 Survival Soups
- Kevin Gillespie Really, Really Likes Beans
- James Winberg’s End of the World Plan
- Chris Pandel’s End-of-the-World Pigs
- Ryan Lowder’s Spicy Survival Snack
- Don’t Mess with Kyle Bailey’s Spoon
- Why You Should Camp with Canola
- Give This Chef Caviar or Give Him Death
- Dale Talde’s Retro Sugar Fix
Chef Jonathan Waxman knows exactly what to do in an emergency because, according to him, he’s done it before.
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 Jonathan Waxman knows exactly what to do in an emergency because, according to him, he’s done it before. He would bring a cut up organic chicken, charcoal, matches, four small potatoes, a head of frisée, bacon, butter, olive oil, garlic, a baguette a flask of Calvados, four apples, tin foil, sea salt and a tiny pepper mill. “With all of that, I’d make grilled chicken, potatoes roasted with garlic in tin foil, bacon and frisée salad with a grilled baguette, and baked apples with Calvados,” he says. While that sounds like a fantastic meal apocalypse or not, it would be incomplete without wine. Waxman has thought about that too. Before leaving the house or whatever liquor store he raided on his way to the wilderness, he would grab two bottles of Zinfandel and pop out the corks—so he wouldn’t have to ruin what would probably be his only pair of shoes by doing this.