Chef's choice 

Professionals pick one dish they'd eat before they die

Page 2 of 5

click to enlarge JAMES CAMP

Joe Truex, Watershed
"If I'm dying, that changes a lot of things. I want handmade pasta. I'll probably go to Sotto Sotto and get some of their pappardelle with braised meat sauce. I want it to take a long time. I'll probably go on a Saturday night and wait an hour and a half. The wine is also important. I'll want to get a Mascarello Bartolo. He was a purist who became an iconic figure, raging against the dying of the light in his wine-making philosophy, which is perfect if I'm raging against the dying of the light myself."



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