A heart-soaring evening of epic romance with James Cameron’s big screen smash and epicurean delights inspired by the actual last dinner served aboard the ill-fated ship!
Austin, TX – February 8, 2016 – Lover’s of romance, adventure, and one-of-a-kind dining experiences, rejoice! This Valentine’s Day, Alamo Drafthouse is bringing James Cameron’s larger-than-life romantic adventure TITANIC back to the big screen for one-night only shows paired with a gourmet five-course dinner inspired the actual last dinner served aboard the real Titanic on April 14th, 1912.
Released almost two decades ago, TITANIC endures as one of the most epic romances in cinema history. Against the grand backdrop of “the ship of dreams,” the relationship of Jack and Rose – iconic performances by Kate Winslet and Leonardo DiCaprio – unfolds through a deep connection that overcomes their differences in class and social status. That timeless romance paired with director Cameron’s pioneering thrill-ride effects made for a record-breaking smash success upon its initial release and perennial audience favorite and cultural touchstone.
To see TITANIC on the big screen again is a treat in and of itself, but this year Alamo Drafthouse chef Trish Eichelberger has cooked up something truly special: A five-course dinner that takes its inspiration from last meal served aboard the real ship on that fateful night in 1912. As with all Alamo Drafthouse food services, the courses are served directly to the audience’s seats throughout the film. Each course also includes luxurious alcoholic beverage pairings.
While Eichelberger isn’t exactly a fan of the film – gasp! – she is an enthusiast of old style cookery and kitchen techniques and found she just couldn’t pass up the opportunity to try to recreate the grand, period-specific meal.
“It’s true, I am not really a huge fan of the movie itself,” Eichelberger explains. “But when the idea was presented to use menus from the actual last night of the “ship of dreams,” I have to say my mind definitely changed course and I got excited. I am such a fan of antiquated cookery and old techniques that I suddenly found my only dilemma was what to choose!”
During her research Eichelberger found that the H.M.S Titanic featured several different menus according to the different travel classes.
“I drew inspiration from all of these menus,” says Eichelberger, “and created what I hope you find to be a classic and delicious meal to share with you valentine.”
Here is a recipe from Eichelberger’s TITANIC feast for the home cook. A simple poached salmon mousse, a welcome addition to any cocktail party or a brunch gathering. For the TITANIC Valentine’s Day Feast it will be presented on English cucumber slices but, according to the chef, it goes great on almost any sliced vegetable or bread and is a great component for a variety of canapés or as a stand-alone dip. Enjoy!
Poached Salmon Mousse
- 1 Pound Fresh Boneless, Skinless Salmon Fillet
For the Poaching Liquid
- 2 Cups dry white wine. Any variety but a citrusy Sauvignon blanc works very well
- 2 Cups water
- 1 Tablespoon thinly sliced garlic
- 1 Lemon, zested. Save to use the juice later
- 2 Teaspoons crushed red pepper lake
In a large thick-bottomed pot or skillet heat the ingredients to about 170 degrees F. You do not want a boil or even a hard simmer, just very hot.
Carefully slide the salmon into the hot poaching liquid and allow to cook for about 10-15 minutes or until the fillet reaches an internal temperature of 140 degrees F.
Carefully remove and drain.
Place the still warm salmon in to the work bowl of a food processor and add:
- 1 Tablespoon fresh dill
- ¾ Cup good quality mayonnaise
- ¼ Cup good quality Dijon or whole grain mustard
- Juice of the zested lemon
- Salt and pepper to taste
Pulse this mixture at first, then scrape down from the sides and continue to puree. Taste and adjust seasoning of desired. Feel free to add some Tabasco or horseradish or whatever suits your palate!
What: TITANIC FEAST
When: Sunday, February 14
Where: Participating Alamo Drafthouse Locations