Greg Bernardi, an avid Titanic buff, researched the menu with his father, Pat, a gourmet cook, who, with the help of his wife, Sandy, prepared all of the food for the intimate gathering of friends. What they presented for their very fortunate guests was a spectacular feast that included oysters a la russe (based on three essential ingredients — fresh oysters, a good quality vodka, and freshly-prepared horseradish), oeufs de caille aspic et caviar (quail eggs in aspic with caviar), potage St. Germain (fresh pea soup), poached salmon with mousseline sauce, roasted duck breast, filets mignon lili, potatoes Anna, roasted leg of lamb, asperges printanieres sauce Hollandaise (quail with cherries, spring asparagus and Hollandaise) and oranges en surprise (a light citrus dessert).
Family friend Linda Mace assisted in serving the impressive — and quite delicious — dinner.
Guests (who were invited via mailed copies of boarding tickets to the RMS Titanic) had been asked to dress in attire reflective of the era, and they willingly obliged. The tuxedo-clad gentlemen and ladies in their finest 1912-inspired evening wear could have easily fit right into the original setting to which they paid tribute.
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Save the Date
Get out your 2013 planner and circle Saturday, Jan. 26. That’s the date of Children’s Services Inc.’s annual wine-tasting benefit dinner at Classic on Noble. A delicious gourmet dinner, live and silent auctions, and, of course, wine, will all come together to make for a fabulous evening. Look for details in an upcoming Small Talk.