The Galveston County Daily News

GALVESTON — A dinner of historic proportion adds a special note to next week’s Galveston Uncorked! food and wine celebration. Tremont House executive chef Kelly Wilson researched the menus from the ill-fated maiden sailing of the Titanic to create a Titanic-themed meal that won’t leave diners with a sinking feeling.

“We looked at the menu from the last evening on the Titanic, which was April 14, 1912,” Wilson said. “First-class passengers were served a 10-course meal. I edited that down to four courses in order to keep it to what people will like and enjoy, and to keep the focus on the food and wine pairings.”

The dinner, scheduled for May 16, begins with consomme Olga, a broth-based soup. Wilson opted for the soup over the other choice offered in the first-class dining room, cream of barley.

“I wanted the meal to be authentic, but still in a contemporary comfort zone,” he said.

Narrowing down the main course from several selections, including chicken Lyonnaise, leg of lamb and roast duckling, was even easier. “I’m a beef person,” Wilson said.

The main course, sirloin of beef, will be paired with one of the evening’s three red wines, a 2004 Gigondas from the Pierre Amadieu winery. The 2004 Gigondas, a Red Rhone blend described as “elegant and smooth,” received a score of 91 from wine expert Robert Parker.

After a palate-cleansing asparagus vinaigrette, the Tremont House dinner will conclude with peaches in Chartreuse jelly for dessert, accompanied by dessert wine from the Amadieu vineyards.

Chef Wilson was able to choose from scores of recipes re-created in “Last Dinner on the Titanic,” a collaboration by maritime historian Jeffrey Archbold and cookbook author Dana McCauley. Archbold and McCauley combed cookbooks and other resources of the Edwardian period, especially the writings of legendary French chef Auguste Escoffier, a major influence on first-class dining during the Edwardian period. Only a few of the Titanic’s dishes, including one of the other desserts served at the last dinner, Waldorf pudding, came from sources other than classic French cooking.

The Tremont House dinner was inspired by the exhibition of artifacts from the Titanic currently on exhibit at the Moody Gardens Discovery Pyramid. Diners at the Friday night dinner will receive tickets to view the exhibition.

The Titanic food and wine dinner follows events at three Galveston restaurants on May 15, when Galveston Uncorked! gets under way with vintner dinners at Speculoos Patisserie Cafe, Palms M & M and Luigi’s Ristorante Italiano. Tickets for the vintner dinners range from $93 to $160, and are available at the participating restaurants.

One of the highlights on Galveston Uncorked! takes place on the evening of May 17, when wine lovers take to the streets for the annual wine stroll from 5 to 8 p.m. The stroll winds through the downtown area with 12 stops, each one featuring a different wine producer and several of their best wines.

The stroll begins at The Grand 1894 Opera House, where participants check in and receive an armband, wineglass and map showing the 12 wine points. They may then proceed along the stroll in any order, discovering new wines and old friends. Advance tickets for the wine stroll are $35 and can be purchased online at Galveston.com and from downtown merchants who will be hosts during the wine stroll, including Footsies, Bath Junkie, The Firm, Star Drug Store, D’Vine Wine and Intima Boutique. Tickets for $45 will be available May 18 at the Opera House.

The Galveston Uncorked! weekend concludes Sunday, with a special sparkling-wine tasting added to the Hotel Galvez’ Sunday brunch.

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Asparagus Salad With Champagne Saffron Vinaigrette

1 1/2 pounds asparagus 1/4 teaspoon saffron threads 1 1/2 tablespoons champagne vinegar or white wine vinegar 1/2 teaspoon Dijon mustard Pinch granulated sugar 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper Half a sweet red or yellow pepper, finely diced Lettuce leaves for lining platter

Snap off the woody ends of the asparagus at the natural breaking point and discard or use to enhance soup. If you wish you can also peel the skins.

In a deep sauté pan filled with simmering salted water, blanch the asparagus for 3 to 5 minutes or until tender but not limp. Drain and run under cold water until completely cooled; drain well.

Meanwhile, in a large bowl, stir saffron into 1 teaspoon boiling water; let stand for 2 minutes, or until softened. Stir in champagne vinegar, mustard and sugar.

While whisking, drizzle in olive oil. Season with salt and pepper to taste.

Add asparagus and diced pepper; toss to coat. Arrange on lettuce-lined serving platter.

— Recipe from “Last Dinner on the Titanic: Menus and Recipes from the Great Liner” by Rick Archbold and Dana McCauley (Hyperion, 1997)

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Waldorf Custard Pudding

Filling: 2 Granny Smith apples, peeled 1/2 cup golden raisins 1 tablespoon lemon juice 1 tablespoon finely chopped crystallized ginger 1 tablespoon unsalted butter 2 teaspoons sugar 1 teaspoon vanilla extract

Custard: 4 cups whole milk 6 large eggs 1/2 cup sugar Pinch each of salt and nutmeg 2 teaspoons vanilla extract

Topping: 1/2 teaspoon vanilla powder (optional) 1/4 cup toasted walnuts, chopped

Preheat oven to 350 degrees.

Thinly slice apples. Stir in raisins, lemon juice and ginger. In a skillet, melt butter over high heat; add apple mixture and cook for 1 or 2 minutes.

Stir in sugar and cook, stirring often, for about 5 minutes. Apples should look a little caramelized. Stir in 1 teaspoon vanilla and set aside.

Meanwhile, in a saucepan over medium heat, scald the milk just until it bubbles around the edges.

Place eggs, sugar, salt, nutmeg and 2 teaspoons vanilla into a bowl and whisk. Pour milk slowly into egg mixture, stirring slowly.

Strain mixture through a fine strainer 2 or 3 times. (This insures a smooth custard.)

Divide the filling among 12 ramekins and carefully pour custard over the top.

Sprinkle the pure vanilla powder on top of each one, if desired.

Set ramekins inside a large roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.

Bake for 30 to 35 minutes, or until custard is set. Carefully remove ramekins to a cooling rack; sprinkle with the chopped walnuts. Cool to room temperature or chill overnight. Makes 12 servings.

— Recipe adapted from “Last Dinner on the Titanic: Menus and Recipes from the Great Liner” by Rick Archbold and Dana McCauley (Hyperion, 1997)

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Chicken Lyonnaise

1/3 cup all-purpose flour 2 tablespoons chopped fresh thyme (1 T. dried) 1/2 teaspoon salt 1/2 teaspoon pepper 6 boneless chicken breasts 1 egg, beaten 3 tablespoons vegetable oil 2 onions, thinly sliced 1 clove garlic, minced 1/3 cup white wine 1 cup chicken stock 2 teaspoons tomato paste Pinch granulated sugar

In sturdy plastic bag, shake together flour, 1 tablespoon of the thyme (or 1 teaspoon if using dried), salt and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.

In large deep skillet, heat 2 T. vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225-degree oven.

Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.

Add wine to pan; cook, stirring, to scrape up any brown bits, for about a minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for two minutes or until beginning to thicken.

Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.

Makes six servings.

— Recipe adapted from “Last Dinner on the Titanic: Menus and Recipes from the Great Liner” by Rick Archbold and Dana McCauley (Hyperion, 1997)

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Chateau Potatoes

6 medium potatoes 2 tablespoons unsalted butter 1 tablespoon vegetable oil 1 tablespoon finely chopped fresh rosemary leaves 1/2 teaspoon salt 1/2 teaspoon pepper

Peel potatoes; using a turning knife, cut into eight-sided jewel shapes (or cut into thick, evenly shaped wedges).

Meanwhile, place butter, oil and rosemary in large rimmed baking sheet. Set pan in 425-degree oven for 2 to 3 minutes or until butter is sizzling.

Pat potatoes dry. Place in heated pan and stir to coat with butter mixture. Bake in 425-degree oven, stirring occasionally, for 35 to 40 minutes or until potatoes are golden brown.

Season with salt and pepper.

Makes six servings.

— Recipe adapted from “Last Dinner on the Titanic: Menus and Recipes from the Great Liner” by Rick Archbold and Dana McCauley (Hyperion, 1997)