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One Perfect Dinner

Our globetrotting gourmet begins his fantasy meal at Napa's French Laundry
John Mariani
Issue: December 31, 2006

I'm often astonished when I hear about the foods that death-row inmates choose for their last meal. Case in point: One recent unfortunate in Texas ordered up a dozen tamales; refried beans with chorizo; six hard-shell tacos with lettuce, ketchup, hot sauce, six jalapeños, tomatoes, cheese and extra ground beef; three Big Red sodas; six brownies; and two packages of Rolos.

For the full article, check out the new issue of Wine Spectator, on newsstands January 11, 2007.

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