Andy Warhol — Before His First 15 Minutes of Fame
By DAVID HIROSHI JAGER
|Loading article…
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
Published:
Updated:
For his last meal on earth, French chef Jacques Pépin would choose crunchy baguettes and Béylon oysters. And chef Wylie Dufresne of WD-50 on the Lower East Side would opt for a “screaming rare” cheeseburger topped with a fried egg, while chef Laurent Tourondel of BLT fame would eat a classic, glazed Krispy Kreme doughnut.
By DAVID HIROSHI JAGER
|
By ROSS ANDERSON
|
By ELYSA GARDNER
|
By A.R. HOFFMAN
|
By MATTHEW RICE
|
By MATTHEW RICE
|
By SHARON KEHNEMUI
|
By GEORGE WILLIS
|For his last meal on earth, French chef Jacques Pépin would choose crunchy baguettes and Béylon oysters. And chef Wylie Dufresne of WD-50 on the Lower East Side would opt for a “screaming rare” cheeseburger topped with a fried egg, while chef Laurent Tourondel of BLT fame would eat a classic, glazed Krispy Kreme doughnut.
Already have a subscription? Sign in to continue reading
Cancel anytime
By continuing you agree to our Privacy Policy and Terms of Service.
Cancel anytime