Titantic Dinner at the Crown Plaza Toronto Airport Hotel

The RMS Titanic was an ocean liner built for transatlantic passenger and mail service between Southampton and New York.

As noted on Encyclopedia-Titanica, “On April 10th 1912 the Titanic sailed from Southampton with 2,200 passengers and crew, four days later the Titanic collided with an iceberg and sank. 1500 people died and 700 survived.”

So it was with complete awe and honour that I accepted an invitation to dinner on Friday, June 10, where an “authentic first-class meal served aboard the great RMS Titanic when it launched 100 years ago” 12-course menu was going to be recreated, along with paired wines from Peller Estates.

The concept was executed by Chef Tony Fernandes and the Canadian Horseshoe Culinary Team and the dinner was held in the Algonquin Ballroom at the Crowne Plaza Toronto Airport Hotel. It was held in support of the team’s trip to the 2012 World Culinary Olympics in Erfurt, Germany.

The room was full of energy, with  diners in tuxes, luxe dresses and a few even in costume. A live string quarter played throughout the evening.

Out first course was Canapes a L’Armiral – rich and smooth shrimp butter on a slice of thin toasted baguette, garnished with caviar. They were like a fancy version of the insanely good Creamed Salmon with Peas my Mum used to make me as a kid.

Next up was Consomme Olga – a beef consomme flavoured with port and garnished with truffles, celeriac bulb, carrot and sea scallop. It was paired with Harvey’s Bristol Cream!

Poached Salmon with Mousseline Sauce came out next, following by the fourth course, Vegetable Marrow Farci.

Unfortunately, I had to leave after the marrow. The dinner was late in starting, so I missed out on the other eight courses. I was most looking forward to course 5 – Roast Sirloin of Beef Forestiere and course 9 – Pate de Fois Gras with Celery.

I am thinking that I should recreate them myself here at home. Or I could always go to the next 100th anniversary dinner…

[Thanks to the staff of the Crowne Plaza, the Canadian Golden Horseshoe Culinary Team and Duet Public Relations for putting this all together]