Whew… 7 courses, 10 guests, so many hours… I must say it went off better than I anticipated. Most importantly, I think everyone had a wonderful and memorable evening. After a very tough 2014, I realized it is “later than you think” and I’m trying to realize each day’s blessings and create memories with family and friends. A fine example… my friend (lizard friend) Eddie IV, one day you are king of the flower pot… catching moths and bugs every night by the breakfast nook window and growing back your tail…that some awful dog named Beau removed, and the next day your friends (me) are lamenting your demise due to the attack by the aforementioned BAD DOG… Beau. Eddie loved life! Anyway… creating events and enjoying each day is so very important!
Back to the dinner
The Menu
First Course
Oysters a la Russe • canapes a’l’amiral
Second Course
Consomme Olga
Third Course
poached salmon with mousseline sauce
Fourth Course
filet mignon lili • potatoes anna • pea puree
Fifth Course
punch romaine
Sixth Course
asparagus salad with Dijon vinaigrette
Seventh Course
ice cream • chocolate dipped éclairs
My favorite course was the cold poached salmon with mousseline sauce. I usually eat my salmon hot off the grill or out of the oven. Poaching it in a court bouillon (lightly flavored white wine and vegetable stock) kept the delicate flavor and texture of the salmon. I used a Scottish Salmon from Norway as opposed to Alaskan Salmon. It was beautiful…as you will see. The mousseline sauce is a hollandaise with whipping cream added before serving. Another favorite course was the asparagus salad, also served cold with a vinagrette. I kept this course in the meal because my husband Jay loves asparagus. It was served after the beef filet. Blanching the asparagus and then chilling it kept all the great flavor.
I owe much of the success of this event to my son Jay. He worked alongside me all day on Saturday as my sous chef. I always tease him when he is in the kitchen, about how long it takes him to do tasks. He is a perfectionist and thinks recipes should be followed exactly… I don’t. He peeled vegetables, piped the pastry cream into the eclairs, researched the proper table setting and folded napkins, all in a short span of time! He also helped me plate each course throughout the evening… and because he is so intrigued by facts and history, he now knows much more about the Titanic and the food on the Titanic than I do.
My husband Jay did a little research about the champagne served on the Titanic and we toasted the evening with Heidsieck Monopole Blue Top Champagne. Each of our couples brought a wine pairing for their assigned course and really outdid themselves. We sampled some wonderful wines that enhanced the meal.
It was definitely a night to remember! If you are considering serving the Titanic dinner… remember to enjoy all the preparations and focus the memories you are creating. Bon Appetit!
p.s. take lots of pictures… my biggest regret is forgetting to take pictures of each course. Next time :) To answer my own question, I would definitely say the evening was a success.
RENEE DECATOR, life stories 