Tags
Chefs Tasting Dinner, easy, lemon juice, orange juice, quick, rum, sparkling wine, The Winthrop Rockefeller Institute, Titanic, white wine
The celebration of our 15 year Wedding Anniversary just happened to coincide with a Chef’s Tasting Dinner at the Winthrop Rockefeller Institute on beautiful Petit Jean Mountain. We didn’t hesitate to hire a sitter and make the two and a half hour drive for the incredible 11 course meal, which also included unlimited sparkling wine, overnight accommodations and a Continental breakfast the next morning.
Guests were invited to travel back in time to 1912, and encouraged to dress in theme (one gentleman appeared in an old-fashioned striped swimsuit and life preserver), where we enjoyed a recreation of the final dinner served in the First Class Salon on board The Titanic, following a promenade around the RMS Titanic exhibit and hearing the dinner announced by a bugler, playing the same call used by every ship in the White Star Line fleet.
Filet Mignon Lili with Potatoes Anna
Chocolate Painted Eclairs with French Vanilla Cream – just two of the delicious tastings we enjoyed
In the adorable book of recipes we were given to take home, the only course we didn’t sample and experience was the Punch Romaine, so I made the cocktail at home to taste and enjoy.
PUNCH ROMAINE
2 cups sparkling wine
1 cup white wine
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons white rum
ice
simple syrup
Combine sparkling wine, white wine, orange juice and lemon juice, add simple syrup to taste. Shake with ice, pour into a martini glass, drizzle with rum.
Enjoy!
Recipe adapted from The Winthrop Rockefeller Institute Culinary Kitchen
