11 Top Brooklyn Chefs and Food-Lovers Pick What They’d Want for Their Last Meals
Erin Fairbanks: Executive Director of Heritage Radio
Last meal? I grew up in rural northern Michigan and when I think about last meals I am drawn to something that feels like home. For me, home is late October and a venison loin, from a deer shot by my dad or brothers pan-fried with mushrooms and onions, it’s boiled potatoes from the sack in the cellar, it’s coleslaw the way my grandma taught my mom to make it with equal parts Hellman’s and Miracle Whip.
Last meal in Brooklyn? If I’m in Brooklyn it’s pizza. It’s DiFara’s on a wet day, when the line isn’t too long, but I want there to be a line, it’s part of the process. It’s a square pie with green olives, shared with someone lovely. We’ll drink bad table wine from the grocery store across the street out of dixie cups made even waxier by our greasy hands–less last meal more heaven on earth.