Titanic Centennial Meal

On April 14, one of the most authentic, large-scale recreations of the last first class meal served aboard the R.M.S. Titanic will be served on the stage of The Fabulous Fox Theatre. Consisting of 11 courses and nine wines, the epic scope of this meal is part of what keeps interest in the Titanic story alive. According to Thom Johnson, director of food and beverage for Fox Associates, in today’s dollars, this feast, along with other first-class meals, would have constituted a $124,000 up-charge per person. Here are just some highlights of that fateful last meal:

FIRST COURSE HORS D’OEUVRES

Canapes a L’Amiral and Oysters a la Russe

paired with Jean Charles Pivot Chardonnay, Burgundy, France

The oysters get the palette primed with just a little horseradish kick.

THIRD COURSE FISH

Poached Salmon with Sauce Mousseline

paired with Leonard Kreusch Piesporter Goldtrofchen Spatlese Riesling, Mosel, Germany

The fish is just lightly poached and served in a cream sauce similar to Hollandaise but even more rich and decadent.

FIFTH COURSE REMOVES

Lamb with Mint Sauce, Calvados-Glazed Roast Duckling with Applesauce, Roast Sirloin of Beef Forestiere, Chateau Potatoes, Minted Green Pea, Timbales Boiled Rice, Creamed Carrots, Parmentier Potatoes

paired with Louis Tete Beaujolais Moulin a Vent Gamay, Beaujolais, France

A trio of perfectly cooked popular meats of the day, served with vegetable variations not much seen on 21st century tables, like minted green pea. This molded side dish is made with egg white and creme fraiche, among other ingredients.

SIXTH COURSE PUNCH AND SORBET

Punch Romaine

Not the usual flowing bowl put out for patrons at the local public house, this punch is more of a mid-meal palette-cleansing refreshment, enjoyed with a spoon.

EIGHTH COURSE SALAD

Asparagus Salad with Saffron Vinaigrette

Miles away from what modern diners would consider ‘salad,’ this dish consists of tender asparagus stalks, bound together with a thin strand of leek. The delicate sunburst of saffron vinaigrette sets off the composition of the plate, and subtly accents the fresh vegetables.

TENTH COURSE SWEET

Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate Painted Eclairs with French Vanilla Ice Cream

paired with Chateau De Cosse Sauternes, Bordeaux, France

The penultimate course showcases the Edwardian’s love of jellied desserts with sweet peaches in delicately herbal chartreuse jelly. The Waldorf pudding contains apples, raisins and walnuts, much like the famous Waldorf salad.

For more information about the Titanic Centennial in St. Louis, visit titanic2012stl.com.