Captain's Table

Several weeks ago I got a letter in the mail from my mother. Yes, a real life, hand written, popped in a blue mail box, carried by a postal worker, honest to goodness letter. She doesn't have a phone right now, so U.S. mail is the primary way we communicate.



Anyway, she wrote to invite Liv and I to Easter dinner. She told me she had a roast to cook and wanted to make it for us. I am not a vegetarian by any means, but it is not often that I eat a homemade roast, so I jumped at the invite. I am from a small town on the Ohio River, so I expected to come home to a roast with potatoes, carrots, rolls, etc. The standard Appalachian Roast Beef dinner.


Boy, did I have it wrong. Little did I know, but my mom had been reading a cookbook about famous last meals and decided to re-create the dinner served at the Captain's Table the night before the Titanic sank. We started with a cheese plate of imported Scottish, Irish and Swiss cheeses, adorned by a poppyseed crackers, buttered pretzel twists and garlic bagel chips. Next we snacked on freshly chopped broccoli, green red and yellow peppers, celery, carrots and English cucumbers with dill dip.

After the appetizers we filled our plates with USDA restaurant quality prime rib; roasted tomatoes stuffed with bread crumbs, parmesan and fresh chive; braised spinach in light vinegar sauce; caramelized onions in a creamed pecan sauce; roasted red potatoes lightly coated in Kosher salt; braised radishes; and a fresh dinner role accompanied by a side salad with assorted greens, avocado, tomato, kalamata olives and red onions drizzled in a honey vinagrette.







Somehow we found room to finish it all off with a modern day delicassy that would have fit right in on the Titanic, Jeni's ice cream. In true Jeni's form, we cleansed our palatte on a trio of Dark Chocolate Gelatto, tart Lemon Yogurt, and fresh Raspberry sorbet. The meal was incredible, absolutely divine. Sadly, Easter only comes once a year.