Titanic Memorial Dinner

As you probably know, April 10 marked one hundred years since the tragic sinking of the unsinkable. What you may not know is that Georges-Auguste Escoffier (1847-1935), father of twentieth century cooking and one of the most influential French chefs of all time, designed the menus for the elaborate meals planned during the ship’s maiden voyage.

As a student at Auguste Escoffier School of Culinary Arts, our Chef presented us with one of Escoffier’s Titanic menus that unfortunately was never created. He proposed the challenge to recreate a few courses from the original menu with dishes inspired by Escoffier’s actual recipes.

Classic techniques and modern twists collided in a surprisingly captivating experience for each of us- truly one of our favorite days in the kitchen despite the tragic inspiration. Sometimes I wonder if that juxtaposition is part of what actually gives life its… life.

Voyage with us…

Classic technique of rich chicken consommé produced from a well made stock… including highly gelatinous chicken feet. Really wish I’d thought to photograph the single talon sticking up out of the stock pot. Definitely a first for me.

The modern twist was a molecular gastronomy technique using calcium chloride and sodium alginate to create tiny ‘caviars’ from the juice of beets and carrots. This became the clear consommé garnish…

Chateau potatoes… meticulously cut parisienne potatoes poached in clarified butter, finished with oven browning and chopped fresh parsley.

Roasted marinated leg of lamb from a local Colorado farm, carved table side. Lamb about to enter the oven…

Individual French loaves, complete with both lemon mint and orange lavender compound butters.

Escoffier’s menu ironically included meringue ‘icebergs’ as a beverage garnish, assuming as a celebration of the beautiful ocean views the travelers would be experiencing.

Pears poached in red wine, cinnamon, clove and nutmeg were baked in buttered phyllo and finished with a clove ‘stem’. Honey, lavender and goat cheese ice cream; gelé of pernod; and candied pistachios kept the pear in fine company.

Hope you enjoyed this meal even half as much as we enjoyed the process of creating it. And toast to the juxtapositions of… life.

Advertisements

21 thoughts on “Titanic Memorial Dinner

  1. At first I thought this was going to be a post about a meal for Kate and Leo celebrating the re-release of the film. I want those little carrot beads 🙂 Join us for Dim-Sum and you can have all the gelatinous chicken feet you would like 🙂

    • Totally invited Kate and Leo… not sure why they didn’t make it. Legitimate excuse I presume. The carrot beads were so much fun to make- total chemistry lab. They burst with the slightest bite into sweet, concentrated carrot flavor 😀 Mmmmm… gelatinous chicken feet.

  2. Now this really os a meal of Titantic proportions! I’ve seen a history book/recipe on the last meal of the Titantic when I was a kid and I remember being in awe back then as (those guests) had dined on the most incredible fare (only to be so Ridley interrupted by doom and gloom)

    I’m still trying to get over how perfectly those chateau potatoes are turned, mine look nothing like that *sob* I also love that it of molecular gastronomy Thant you got going with the pearls of carrot & beet juice, gorgeous.

    I don’t know if you’ve seen the episode in Heston’s Feasts when he recreates the last night on the Titanic, but it’s worth checking on YouTube or a google search, divine!

    • Thank you for catching the ‘x’ on chateau potatoes… just got rid of it. Guess it’s just one home 🙂 The molecular gastronomy is pretty new to me, but having the elevated nerd titer that I do, it was loads of fun! And I’ll have to do a search and check out the last night re-creation; I haven’t seen it. Thank you for reading so regularly, and for your incredible daily posts…. I’m SO itching to bake cookies now. But I don’t need any 😉

      • So welcome Deb, I’m learning new things everyday and obviously what I can learn isn’t just limited to studies at school but other cooks, chefs, videos, blogs etc, I’m just a big sponge taking it all in!

        Here’s a link to Heston Bluementhal, I’ll be going to his show at the end of this month and I’m so excited! The first part of the series is here, you’ll be able to scroll down for the rest,

          • it’s worth checking out the whole series if ever you have the time, it’s so perfectly on the mark! If you ever want more details on his Restaurant, check out The Fat Duck…

  3. That was a spectacular journey! Nice presentation and photography. Have to laugh about the beet/carrot beads. Coming from Alaska I thought they were roe. I enjoy following your posts so much. Think I’m going to have to try making the Ice Cream. Thanks.

    • Hi TJ! I didn’t know you’d be coming here from Alaska in the fall! That’s quite an exciting journey. Definitely understand… the veg beads really, really do look like roe 🙂 You should try the ice cream- I absolutely loved it! It was a creme anglaise/vanilla ice cream base with a pretty decent amount of goat cheese, small pinch of dried lavender steeped in the creme anglaise, and honey to taste 😀 Thank you for reading and commenting.

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s