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The Last Dinner on the Titanic | ||
| Ristorante Pappagallo | |||
| October 11, 1997 | |||
The Grand Cayman chapter of the Confrerie de la Chaine des Rottisseurs |
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Officers Local |
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| Bailli: | Giuseppe Gatta | |
| Vice-Chancelier Argentier: | Mark Lewis | |
| Vice-Chancelier Gastronomique: | Paolo Sanvido | |
| Vice-Conseiller Culinaire: | David Chambers | |
| Vice-Chargee de Presse: | Gretchen Allen | |
| Vice-Charge de Missions: | Oscar Balcon | |
| Vice-Conseiller L'Ordre Mondial: | John Eaton | |
| Les Membres - Dame de la Chaine | ||
| Elisabeth Baraud - Tessa Bodden -
Jeanne Brenton - Mitzi Callan - Maria Cooper Elaine Christiansen - Mary Christoffers - Robyn Goorevitch - Sophia-Ann Harris Diane Henderson - E.J. Jarnigan - Violet Mathis - Debra Morton Kathleen Murphy - Alexandra Peintner - Laura Powery - Gonneke Spits |
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Les Membres - Chevaliers |
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| John Arnold -
Dominique Baraud - Robert Bodden - Hon. Truman Bodden Antonio Crescente - Richard Christiansen - Williams Christoffers John Micheal Foster - Hon. Hugh Hart - John Hurlston Ian Dawson James - David Legge - John May - Volker Mergenthaler Owen Morton - Christopher Pope - Simon Powell - Rex Rankine - Valentino Salvi Ernst Sonderegger - William Roberts - Werner Spits - Ken Tufo Brian Uzzell - Christopher Weaver - James Wright |
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| Reception by the Patio and Induction Ceremony, 6:15pm | ||
| Champagne Bollinger | Canape a l'Amiral | |
| Special Cuvee Brut Magnum | ||
| Dinner in the Grand Room, 7:00pm | ||
| Chablis Premier Crui | First Course - Hours D'Oeuvre | |
| Joseph Drougin 1996 | Oysters a la Russe | |
| Madeira | Second Course - Soup | |
| Blandy "Rainwater" | Cream of Barley Soup | |
| Meursault | Third Course - Fish | |
| Louis Latour 1994 | Poached Salmon with Mousseline Sauce | |
| Chateau Lamonth | Fourth Course - Entrees | |
| Premier Cuvee, Premeires Cotes de Bordeaux 1994 | Filets Mignon Lili, Pomme Anna | |
| Fleurie | Fifth Course - Removes | |
| Cru Beaujolais, Louis Jadot 1994 | Calvados-Glazed Roast Duckling with Applesauce | |
| Sixth Course - Punch | ||
| Punch Romaine | ||
| Nuits-Saint-Georges | Seventh Course - Roast | |
| Joseph Drouhin 1994 | Roasted Squab on Wilted Cress | |
| Eighth Course - Salad | ||
| Asparagus Salad with Champagne Saffron Vinaigrette | ||
| Chateau Terfort | Ninth Course - Cold Dish | |
| Ste. Croix du Mont 1991 | Pate de foie Gras, Celery | |
| Champagne | Tenth Course - Sweets | |
| Nectar Imperial, Moet & Chandon | Peaches in Chartreuse Jelly | |
| 20 y.o. Tawny Port | Eleventh Course - Dessert | |
| House of Sandeman | Assorted fresh fruits and cheeses | |
| After Dinner | ||
| Coffee | ||
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| General Manager, Mr. Ludovico Testori | ||
| Executive Chef, Mr. Steven Wagner | ||