The height of luxury, the clinking of glasses, the fine dining, the intricate details. These are all things that marked the desirability of the Titanic. We’re all familiar with its fateful voyage and its pioneering cruise of abundance. At the time it was the height of sophistication and opulence, bringing the best of the best together in art, design, food and dining. Author Veronica Hinke recounts that last fateful night on the cruise ship in her new book, The Last Night on the Titanic: Unsinkable Drinking, Dining & Style, for which she has undergone meticulous research.
Inside, readers can look forward to authentic recipes for dishes like Oyster a la Russe and Chicken & Wild Mushroom Vol-au-Vents, among many others, including a rare printed menu from the last first class dinner aboard the Titanic. Through hundreds of interviews with lifestyle, food and drink experts, Hinke has been able to recount some of the most extraordinary moments on the Titanic, including stories about the passengers from all decks, the true story of “The Unsinkable Molly Brown,” an eyewitness testimony on Captain Smith’s final moments, and of course, exquisite cocktail and food recipes.
During an afternoon at Delmonico’s, which has ties to the infamous ship, we heard from both The Cocktail Guru Jeffrey Pogash and relative of Titanic survivor Astra Burka. Here, they brought the Titanic to life, telling tales of Burka’s great-uncle’s journey to America and Pogash recounted the history of what we now know as the martini. And if the sampling of bites and libations from the book’s recipes we had were any indication of what you can expect, the only sinking you’ll be doing is your fork into puffed pastry.