Top Chefs Discuss Last Meals in Doomsday story

By Ellen Killoran | May 20 2011 2:44 PM

Elizabeth Gunnison of Esquire magazine surveyed some of the United States' top chefs to find out which one of their culinary creations they would most like to be remembered for after the rapture. Here are some samples:

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Eric Ripert - Le Bernadin, New York City: Smoked salmon croque monsieur with caviar.

Michael Schwartz - Michael's Genuine Food & Drink, Miami: Whole roasted Poulet Rouge, simply prepared with salt and pepper and fresh thyme, then cooked with fire in a wood-burning oven.

Marco Canora - Hearth, New York City:Rabbit stew with olives and rosemary.

George Mendes - Aldea, New York City: Shrimp alhinho made with olive oil, garlic, coriander and pimenton - complete with the pressed jus from the shrimp heads.

Ravi Kapur - Prospect, San Francisco: Beef-tongue carpaccio with spiced fried oysters, horseradish, pumpernickel, and pickles.

Bruce and Eric Bromberg - Blue Ribbon, New York City: Bone marrow and oxtail marmalade.

Richard Garcia - 606 Congress, Boston: Grilled Mexican corn: grilled fresh corn over charcoal, rolled in mayonnaise and then cotija cheese, and served with a lime wedge.

Christopher Cipollone - Tenpenny, New York City: Porchetta ravioli with Salvatore smoked ricotta, broccoli rabe and poached egg.

Robert Aikens - The Dandelion, Philadelphia: Fish and chips.

Mitch Rosenthal - Town Hall, San Francisco: Barbecue shrimp with Worcestershire sauce and garlic herb toast.

Todd Stein - The Florentine, Chicago: Bucitini carbonara, served with house-cured pancetta, Pecorino, and a rich, yolky duck egg.

James Boyce - Cotton Row, Huntsville: Roasted sea scallops with black-eyed pea succotash, smoked country ham, and bourbon glaze.

Elizabeth Karmel - Hill Country Barbecue, New York City: PB&J cupcake.