The reincarnation of the Titanic by Australian tycoon Clive Palmer will include a dramatic grand staircase, marble-lined Turkish baths, and one hopes, more lifeboats. But until the Titanic II is built, a series of culinary events around the world will give the public a preview of the experience to come.
New York was the latest stop last week. With the help of New York-based caterers Pinch Food Design, an 11-course menu was created for Palmer's invite-only party to promote his project. Around 600 guests attended the black-tie dinner on the U.S.S. Intrepid docked on the Hudson River west of Times Square. Future food-themed parties will be held in London and Halifax, Nova Scotia.
While the pyrotechnics of Alinea’s molecular gastronomy and the tweezer-armed chefs at Noma fussing over strands of seaweed may garner all the accolades in the food world these days, other chefs are turning back the clock. They’re going back decades, even hundreds, of years.
Vintage-inspired menus—think Champagne-glazed Virginia hams, Waldorf pudding studded with nuggets of foie gras, poached salmon bathed in creamy French sauces—took off this year when restaurants across the country commemorated the 100th anniversary of the Titanic’s demise.
At Prime Meats in Brooklyn, diners paid $150 in April to taste the last meal served on the British ship, supposedly crafted under the consultation of Georges-Auguste Escoffier and Cesar Ritz. A Hindenburg dinner may follow.