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Preparations of Titanic Proportions
Side Dish
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Twenty-four students of The Culinary Institute of Montana at Flathead Valley Community College spent over 900 combined hours last week preparing for the 100th Anniversary Titanic dinner which took place April 13 at the college. The exquisite seven-course dinner represented one of the many opportunities our college’s culinary arts program provides our students to learn valuable catering skills through hands-on, real-world experiences. My students showcased their skills and talents beautifully as they prepared and presented the historic meal.
Nearly 200 guests gathered to celebrate the 100th anniversary of the R.M.S. Titanic’s maiden voyage. The proceeds will support the college’s campaign to complete the construction of FVCC’s new Rebecca Chaney Broussard Center for Nursing and Health Science scheduled to break ground next month.
The evening’s menu was inspired by the elegance and grandeur of the last meal experienced in the ship’s first-class dining saloon on April 14, 1912:
• First Course – Consommé Olga
• Second Course – Poached Salmon with Mousseline Sauce
• Third Course – Filet Mignons Lili with Potatoes Anna
• Fourth Couse – Punch Romaine
• Fifth Course – Roasted Squab on Wilted Water Cress
• Sixth Course – Asparagus Salad with Champagne-Saffron Vinaigrette
• Seventh Course – Chocolate Painted Éclairs with French Vanilla Cream
If you would like to prepare one of these dishes for your next special evening, please contact me at chefhmk@gmail.com and I will be happy to share the recipe with you. Bon Appétit!
Nearly 200 guests gathered to celebrate the 100th anniversary of the R.M.S. Titanic’s maiden voyage. The proceeds will support the college’s campaign to complete the construction of FVCC’s new Rebecca Chaney Broussard Center for Nursing and Health Science scheduled to break ground next month.
The evening’s menu was inspired by the elegance and grandeur of the last meal experienced in the ship’s first-class dining saloon on April 14, 1912:
• Second Course – Poached Salmon with Mousseline Sauce
• Third Course – Filet Mignons Lili with Potatoes Anna
• Fourth Couse – Punch Romaine
• Fifth Course – Roasted Squab on Wilted Water Cress
• Sixth Course – Asparagus Salad with Champagne-Saffron Vinaigrette
• Seventh Course – Chocolate Painted Éclairs with French Vanilla Cream
If you would like to prepare one of these dishes for your next special evening, please contact me at chefhmk@gmail.com and I will be happy to share the recipe with you. Bon Appétit!
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