Savannah Red

On April 10, 1912 the RMS Titanic left Southampton and made way for New York. Many of the passengers would never make it because of a fateful encounter with an iceberg on the night of April 14, 1912 (the actual sinking did not happen until the early morning hours of the 15^th). One hundred years after this event, many of us are familiar with the ship through a number of movies — the most famous arguably being Jim Cameron’s Titanic, now available in 3D. Now we have another way to connect to the passengers on board the ship that night. Or at least those in first class. Savannah Red took the original dinner menu, infused it with some southern influence and updated the whole thing with modern cooking styles and paired most every course with wine.
The result was an eleven-​course feast for the palate.
From the passed canapé l’amiral and champagne to open the night through the comparatively simple fruits and cheeses to end it, with the sampling of many meats and seafoods (chicken, duck, foie gras, filet mignon, lamb, oysters, salmon, sirloin, squab), this was indeed a celebration of the indulgence that was Titanic — or so we can imagine.
The intimate setting of the main dining room of Savannah Red served nicely for those who joined in the event, and Chef Jean-​Pierre Marechal regularly mingled with the «passengers» to explain both what was on the menu and his interpretation of the menu for our enjoyment. Unfortunately, he was also one of the few who received a life preserver when it came time to abandon ship later in the night, but with his skills, it is probably appropriate. If nothing else it means I could stay and enjoy whatever food they left behind.
The only downside is that we have to wait so long for another such event. Maybe we could sneak one in at 150 years, or even 125, instead of waiting to 200?