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- Guy Savoy’s Luxe Last Meal
- Zak Pelaccio’s Giant End-of-the-World Backpack
- Mike Brown’s Emergency Tortilla Plan
- Chef Russell Moore’s Booze-pocalypse
- James Winberg’s End of the World Plan
When the apocalypse hits, go to Tyler Brown for biscuits and sausage gravy.
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 Tyler Brown of The Capital Grille in Nashville plans on preserving anything he comes across when the apocalypse hits. He would bring Maldon salt, kosher salt, black pepper, cider vinegar, yeast, a shovel and some fire-starting materials. “I’d be salting anything I could catch, foraging things and preserving them,” he says. “I’d make hunter’s loop sausages and beaten biscuits, which are unleavened bread that people can carry in their pockets. If I found a hog, I’d make country ham.”