Wednesday, February 13, 2019
Tuesday, February 12, 2019
The last dinner on the Titanic was a spectacle of romance entwined with luxury, music, high fashion and the finest cuisine served with almost endless glasses of Champagne. The dining room for the wealthy was named The Ritz, an orchestra serenaded diners and encouraged dancing. An evening we can only fantasize about during the days leading to Valentine’s, our special time to celebrate the majesty of love.
Here is the menu for that luxuriously appointed event. Most of the dishes are recognizable. Some are antiquated. It is a guide of sorts for those who at least dream about a special evening with someone we love. In a place where the best of everything is served amid lovely music in a room tastefully furnished, with guests who excel in advanced conversation.
As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
Cream of Barley
Poached Salmon with Mousseline Sauce, Cucumbers
Filet Mignons Lili
|Fine Champagne Flowed|
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Parmentier & Boiled New Potatoes
Roast Squab & Cress
Cold Asparagus Vinaigrette
Pate de Foie Gras
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream
Following the tenth course fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and distilled spirits like Scotch, Irish Whiskey and Cognac.
May your Valentine’s Day dinner be elegant and romantic.
We plan and host host wine dinners and gourmet events.
Friday, February 1, 2019
Responding to good-natured requests for recipes that actually have culinary connections to Atlanta and Georgia, nothing stands out more than Brunswick Stew. It's ours, born here and served here in select restaurants, particularly those that serve great barbecue. You'll find it on the menu at Mary Mac's Tea Room, a landmark restaurant that has deep roots here. Manuel's Tavern serves a critically-acclaimed bowl of this staple as well.
Jim Sanders, the father of fine wines here and an Atlanta restaurant pioneer, served on special occasions his barbecue pork along with his treasured, venerable recipe Georgia Brunswick Stew, something he learned during his childhood days in Covington, Georgia. It remains a traditional accompaniment to genuine Deep South barbecue. For those looking for a viable alternative to chili, here's a winner that is delicious. Sources swear it was a personal favorite of Miss Scarlett O'Hara.
ATLANTA BRUNSWICK STEW
1 four-pound baking chicken
4 pounds ground pork
1/2 teaspoon ground black pepper
1 teaspoon Tabasco sauce
1-tablespoon chili powder
1 tablespoon thyme
1 tablespoons cayenne pepper
2 cups chopped onions
1 cup red wine, preferably Rhone style
3 to 4 tablespoons bacon drippings
36 ounces tomato juice
4 ounce tomato catsup
3 cups cut corn
Kosher salt and black pepper
Boil the chicken until it is very tender, cool, de-bone and chop the meat finely. Meanwhile, in a large pot over medium heat, braise the pork until half done. Add half the chopped onions, one chopped garlic clove, chili powder, thyme, cayenne pepper and a generous sprinkling of kosher salt and black pepper. Continue to braise until the meat is well browned, stirring every few minutes to break up any lumps and combine with chicken. Add the tomato juice and catsup and simmer for 11/2 hours. Add the rest of the chopped onions, another chopped garlic clove and simmer for another 30 minutes. Taste for salt and spoon off the fat before serving.
Serve as entree or side with fresh cornbread preferably made with a Georgia heritage product, Logan Turnpike Corn Meal available at the Dekalb Farmer's Market in Decatur.
Wines? A Beaujolais-Village, ever affordable, pairs well. Cocktails? Use your imagination. I will be enjoying several made with Coca-Cola (this is Atlanta), variations of the Cuba Libre and a few others. We'll open up everything before kickoff with a toast to our beloved Gladys Knight who'll be singing out all our love for America!
More recipes on request. email@example.com
|Atlanta Legend Gladys Knight|