So why is this cookbook in our museum? Because it
contains more than recipes, it holds special memories of an exceptional time
that our family spent together on April 4, 1998. 
The four of us attended a gala
white-tie dinner in the Huntington Room at the Mariner’s Museum in Newport
News. VA. 
When the museum director discovered the new cookbook, she planned the
museum party, following every detail and invited authors Rick Archbold and Dana
McCauley to attend the event and mingle with the guests and answer questions
about the food and social climate aboard the ship. And boy, did Charlie have
questions. He even got his picture in the newspaper.
Charlie has been hooked on the Titanic since he was 8
years old. His fascination grew as he did and we all became enmeshed with his
enthrallment. Over the next twenty-two years and still counting, we saw the
ship go down many times: 4 stage plays – in New York, in Belfast, Ireland, in
Washington, DC and in Virginia Beach, VA.
We went to many Titanic exhibits at museums
and Charlie has a sizeable collection of Titanic memorabilia. And the movie. We
were riveted to our seats and not a dry eye in the audience was had. As soon as
the video (VHS) came out, we had to get it and watch it again. Charlie also
loves the original 1958 movie A Night to
Remember.
In 2008, Charlie had the privilege of being a Titanic
Dramaturge (Historian) for the VA Beach production. At the time, Charlie was in
musical theatre and auditioned for the play. He didn’t get the part but the
director, Brian Marshall, was so impressed with Charlie’s Titanic knowledge
that he asked him to come aboard and assist the cast. He even got billing in
the theatre’s Stage Notes. We had the poster framed and on the back of it are
autographs to Charlie from the cast.
Today is the 105th anniversary of the
sinking of the Titanic and in honor of the legendary event, and in memory of
all those who perished, I am preparing, by request from Charlie, to make one of
the meals that was served on that last night. Of the 50 recipes that are in the
book, we agreed on the Roast Sirloin of
Beef Forestière. The preparation of the steak seems easy enough, but the Sauce Forestière will take a bit more work.
So wish me luck and if you are looking for a cookbook
filled with more than menus; this one offers fascinating descriptions and
anecdotes, archival photographs and memorabilia, and a host of evocative period
paintings and illustrations, along with ideas for hosting a Titanic Dinner, sending the invitations,
setting the mood, and decorating the table (even illustrations on proper napkin
folding), as well as choosing the wines. This is the book for anyone who is
fascinated with the Titanic and some great recipes, too. Enjoy!
P.S. In a future post, I will tell you how our Titanic
dinner went with pictures.
