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Sydney Mondry
Oct 22, 2015 @ 11:00 am

Cleveland native Michael Symon (the super chef credited with saving his hometown’s restaurant scene, establishing popular joints like Lola Bistro and B Spot Burgers) recently hosted New York City Wine and Food Festival’s Meatopia event, a platform for dozens of world-famous chefs who work wonders with, well, meat. Dishes ranged from classic tender brisket cuts and massive caveman-like beef ribs to more daring executions, such as scoops of Chorizo Caramel Swirl ice cream from Brooklyn's OddFellows Ice Cream Co. 

The beef-centric event was somewhat of a lay-up for Symon, who did, after all, write Michael Symon’s Carnivore: 120 Recipes for Meat Lovers back in 2012 ($23; In between bites of slow-smoked pork belly and porchetta fried rice, we asked Symon a few of our burning culinary questions.  

Last meal on earth: What would it be?
My mother’s lasagna.  

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Favorite kitchen gadget?
I’m a simple person: a great chef’s knife, a bench scraper, and a microplane are really all you need. 

Favorite ingredient? 
I think it’s impossible to pick a favorite ingredient. It depends on the season. For fall, butternut squash or pumpkin are hard to beat.  

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What will you be sipping this fall? 
Probably an Old Fashioned, with great bourbon.

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