I have thought of this question before, and prefer to change it a bit to, "If you were going on the first round trip to Mars, on which you would spend ten years eating freeze-dried and prepackaged foods, what would you like at dinner before you took off?"
First and foremost would be my dining companions: friends and family, and oh how I would love the company of my Mom who departed on an earlier flight. Then as to the food; everything need not be the meal I outline below. I love classic roadfood: Michigans from Jake's or The Cherry Knoll, a perfect cheeseburger and fries, great homemade pan fried chicken, or old fashioned spaghetti and meat balls from a checked tablecloth-candle in the Chianti bottle family-owned restaurant. And I do happen to make the world's best beef stew.
That said, let me tell you what is happening to me this week. I do some foodie TV shows and I had planned one that tapes next Wednesday to be shown around Christmas about the ideal New Year's Eve dinner. I kept adding more things that I thought should be included until it grew to become a monster.
Herein, my last or pre-flight meal (The perfect New Year's Eve Banquet?):
Sturgeon caviar and salmon caviar from Tsar Nicoulai.
Chesapeake, Blue-Point, and Apalachicola oysters, jumbo lump blue crab meat, cherrystone clams, and jumbo shrimp.
Venison pate, goose and port wine mousse, mousse royale, and smoked salmon terrain from Les Trois Petits Cochons.
Stone Crabs and mustard sauce from Joe's Stone Crab.
Six pound lobsters and lobster stew from Hancock Gourmet Lobster Company.
American prime: strip steaks, porterhouse, filet mignon, chateaubriand, and standing rib roast. Japanese Kobe strip steak all from Stock Yards, Inc.
Key lime pie from Joe's Stone Crab.
Bollinger Special Cuvee Champagne
Chateau Lafite Rothschild 2004, Chateau D'Aussieres 2005, Le Dix de los Vascos 2004, Caro 2005 all from Domaines Barons de Rothschild.
VSOP, XO, and Reserve Cognacs from Remy-Cointreau.
(Large Pepsi on ice for me during set-up.)
(On the menu but not the TV show: lettuce/tomato/onion salad with Roquefort dressing, potato latkes, scalloped potatoes, sauteed wild mushrooms, creamed spinach, and maple carrots.)
If you are in the Washington area and would like to be my guest at the tapings (where we will eat some food from a segment with an Italian restaurant's chef about an hour before mine, and then a few samples from this show after we tape, send me an e-mail with "roadfood" in the subject box saying why you want to come to firstname.lastname@example.org
and I will select one or two entries. We will be at the channel 10 studios in Fairfax (Merrifield) starting at noon on December 17.
Happy eating, Chef Marty