What would it be like to invite two of the most esteemed food critics in the world to lunch and you’re cooking? Bon Appetit reporter Adam Sachs was given the challenge of cooking for Pete Wells, dining critic for the New York Times, and his well-known predecessor Frank Buni. Despite Sachs’ and Wells’ friendship, the challenge was daunting. Ignoring plenty of advice and forgoing his own best judgement, Sachs surprised himself and his diners with some pretty spectacular dishes.

Read about Sachs’ pork belly tarte Tartin and his conversation with Wells and Bruni about the challenges of their industry here.

Image (c) Mike McGregor