The annual Titanic dinner... in Foodie Entries

On April 12th, Lady Wife and I attended the annual Titanic Dinner held at The Angus Barn in Raleigh. Their chef re-creates the first class menu from the voyage, and the guests dress in period outfits. Guests are assigned "roles" for the evening, and we were John Jacob & Madeline Force Astor.

The inspiration for the menus of the day was Auguste Escoffier, one of the early celebrity chefs. What we dined on was basically the same as the original menu, with a few variations. For example, one original dish was Pâté de Foie Gras served on celery. In 1912, celery was considered an "exotic" dish, but it doesn't translate forward very well.

Our menu for the evening:

Oysters à la Russe

Canapés à l'Amiral

Heidsieck & Co. Monopole Brut, Reims, Champagne

Consommé Olga

2011 Chateau Des Perligues Sauvignon Blanc, Sémillon, Graves, Bordeaux

Poached Salmon with Mousseline

2012 Gustav Lorentz Gewürztraminer, Alsace

Filet Mignons Lili

2009 Chateau Cherchy-Desqueyroux, Cabernet Sauvignon, Graves, Bordeaux

Punch Romaine

Roasted Quail with Wilted Cress

2009 Vincent Morey & Sophie Pinot Noir, Santenay, Burgundy

Asparagus Salad with Champagne-Saffron Vinaigrette

2012 Louis Michel & Fils Chardonnay, Chablis, Burgundy

Chocolate Painted Eclairs with French Vanilla Ice Cream

2008 Quinta Do Crasto LBV, Oporto, Portugal

Everything was prepared and presented beautifully. During the dinner, our "captain" would tell stories of the voyage and sinking. We're already looking forward to next year's event.