Combine the idea of a last meal with the most famous maritime disaster in history and you’ve got the makings of a fascinating dinner. During the pre-dawn hours of April 15, 1912, the RMS Titanic sank in the icy waters of the North Atlantic. It was day four of her maiden voyage. First-class dinner service had only just ended when the ship struck an iceberg at 11:40 p.m. Satiated passengers—many of the world’s wealthiest—were likely still lingering over brandies and cigars in the smoking room.
More than 100 years later, the story of the Titanic still holds drama and allure. She was glorious and billed as unsinkable, yet the ship that carried 2,200 passengers and crew, 130,000 pounds of meat and fish, and 1,750 pounds of ice cream was equipped with only 20 lifeboats, many of which were lowered half empty. What irony.
I hope none of the passengers skipped dessert.
On April 15, 2016, the Winthrop Rockefeller Institute’s Executive Chef Robert Hall, a native Arkansan whose impressive resume includes stints at The Excelsior Hotel (Little Rock, Arkansas) and Sundance Resort (Provo, Utah), will replicate the final first-class meal served aboard the Titanic as part of his Chef’s Tasting Dinner series.
“I’ve extensively researched cooking methods and recipes of the Edwardian era and believe I can closely replicate what was actually served to the first-class passengers,” Hall said.
The original 10-course meal is well-documented as a few copies of the Titanic menu were salvaged from the ship’s wreckage. And those desserts? They included Waldorf pudding, peaches in chartreuse jelly, chocolate and vanilla éclairs, and French ice cream.
Hall will stretch his Taste of the Titanic menu to 15 courses, and while Chef’s Tasting Dinners typically include specific wine pairings, the Titanic dinner will feature champagne pairings instead. According to Hall’s research, the ship’s cargo manifest suggests more champagne and liquor was on board than wine.
Taste of the Titanic will be a unique experience including more than scrumptious food and champagne. Upon check-in, each attendee will receive a replica 1912 first-class boarding pass along with a brief biography of the first-class passenger they will “become” for the evening. Prior to dinner, guests will have the opportunity to stroll through a special “museum” featuring several White Star Line, Titanic and period artifacts, including dishware, clothing and a scale model of the ship.
In keeping with original Titanic tradition, a bugle call will signal the start of dinner (around 5:30 p.m.) and participants will be ushered into the dining room. Dinner will last approximately three-and-one-half hours and will include a discussion of meal service aboard the Titanic. Afterward, guests may retire to a different area for after-dinner coffee, brandy, period cocktails and poker (using replicas of period-specific playing cards and fake money). The evening will end around midnight, although guests may return to their rooms earlier.
Dinner is priced at $235 per person, which includes the meal, drink pairings, overnight accommodations and a continental breakfast the following morning. Participants must sign up in pairs. In keeping with first-class ambiance, Taste of the Titanic is a formal event—coat and tie preferred; black-tie optional.
For information on other culinary events happening at the Institute, see the listings for upcoming Classes & Events.
Read more from Talya Boerner at Grace, Grits, & Gardening.