Just hours before the R.M.S. Titanic grazed an iceberg in the darkness of April 14, 1912, its first-class passengers enjoyed a sumptuous eleven-course meal. The Titanic sank during the last years of the Edwardian era before World War I where the privileged dined on multiple courses of elegantly prepared foods, accompanied with a variety of wines and liquors. A copy of the final first-class menu survived in the pocket of a passenger.

To commemorate the 90^th anniversary of the event, the Captain and I, along with some of our Marina neighbors combined our culinary talents to recreate the repast by serving one dish from each of the eleven courses that were served that night in the first class dining room. We combined the dinner with an interactive murder mystery that we found on line. One final note of interest to galley slaves, it has been said that a high blood-alcohol content, the result of frequent nipping from a bottle of whiskey while cooking, is believed to have kept the Titanic's chief baker from freezing in the icy waters after the wreck.

Here is how to pull off your own Titanic Dinner Party.

The first and most important thing to do is share the work. Having each person (or couple) prepare and serve a course really makes it easy; so does the use of disposable dishes.

Plan the date, location and guest list as far in advance as you can. Consider holding it on the anniversary of the sinking (The Titanic started to sink shortly before midnight on April 14th and was completely submerged by 3 a.m. on April 15th).

Help everyone get into the spirit - send your guests links to websites about the Titanic or print up some fact sheets to include in their invitation. It really makes it more fun when everyone dresses up. Send your guests suggestions about attire for that period. Most of us went to costume shops, but a few put their outfits together using items from their closets or from thrift shops.

TITANIC FIRST CLASS DINING ROOM MENU

Hors D'Oeuvres - Canapés A L'Amiral

Soup - Cream of Barley

Third Course - Poached Salmon with Mousseline Sauce

Fourth Course - Filet Mignons Lili

Fifth Course - Creamed Carrots and Green Pea Timbales

Sixth Course - Punch Romaine

Seventh Course - ROAST SQUAB & CRESS SALAD

Eighth Course - Cold Asparagus Vinaigrette

Ninth Course - Pate de Foie Gras with Celery

Dessert - Waldorf Pudding

After Dinner - Coffee, port, cigars

First Course: canapés A L'AMIRAL

Shrimp Butter: 1 tablespoon vegetable oil; 1 large shallot, minced; 1 clove garlic, minced; 8 ounces shrimp in shell, rinsed; 1/4 cup brandy; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 tablespoon tomato paste; 1/4 teaspoon salt; 1/4 teaspoon pepper; Dash of vanilla

In a large skillet, cook shallot and garlic, stirring often, for about 5 minutes or until softened. Increase the heat to high, add the shrimp and sauté 4-5 minutes. Cool shrimp, then peel and discard shells. Transfer the shrimp mixture to a blender. Return the skillet to the heat and add the brandy for about 1 minute. Pour over shrimp in blender. Pulse the shrimp mixture until it is coarsely chopped. Add the cream cheese, butter, tomato paste, salt, pepper and vanilla; process until almost smooth. Set aside.

Canapé: 20 slices baguette; 1 teaspoon lime juice; 10 small cooked shrimp, halved; 20 fresh flat-leaf parsley leaves; 2 tablespoons caviar

To prepare the canapés:Place the baguette slices on a baking sheet and toast under the broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside. Drizzle the lime juice over the cooked shrimp halves; stir and reserve.

To assemble canapés:Place the shrimp butter in a pastry bag fitted with a decorative tube. Decoratively pipe the shrimp butter onto the toasted baguette slices -- or spread mixture on slices using a table knife. Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.

Second Course: CREAM OF BARLEY SOUP

Ingredients: 1 tbsp vegetable oil; 1 1/4 cup chopped bacon; 2 carrots and onions chopped; 3 cloves garlic minced; 1 bay leaf; 2 tsp chopped parsley; 1/4 cup peppercorns; 1 cup barley; 7 cups beef stock; 1 cup whipped cream; 2 tbsp whiskey; 1 tbsp red wine vinegar; Salt and Pepper

Cook Bacon in oil for 2 minutes over medium heat. Stir in carrot, onion and garlic; cover and cook for 10 minutes. Wrap bay leaf, parsley and peppercorns in cheesecloth. Stir barley into vegetable mixture; cook and stir about 45 seconds. Pour in stock and add cheesecloth. Bring to boil. Reduce and simmer, covered for 40 minutes. Remove from heat. Blend to puree. Transfer to clean pot and cook until steaming. Whisk in cream, whiskey and vinegar. Season to taste

Third Course: POACHED SALMON

Ingredients: 6 cups of vegetable bouillon; 6 Salmon Filets, 8oz. each; 30 very thin slices English Cucumber; 6 sprigs for fresh dill;

In a large shallow pot, heat the Court Bouillon until just below boiling point. Using a slotted spoon, gently place salmon filets into the pot. Fish should e covered in liquid, so add a cup on hot water if you don¹t have enough bouillon. Poach the fish for 2 to 3 minutes or until opaque, but still pink on the inside. On an elegant plate, arrange cucumbers in a fan, and place poached salmon filets on top.

Fourth Course: FILET MIGNONS LILI

½ cup dried morels; 6 filets; salt and pepper; 1 T. vegetable oil; 1/4 cup butter; 1/2 onion; 1 1/2 cup red wine; 1/2 cup port; 1/2 cup beef stock; 2 T. butter; salt and pepper; 2 T. parsley;

Soak mushrooms in boiling water for 20 minutes. Drain, reserve 1/2 cup soaking liquid. Season Filets with salt and pepper. Sauté onion in butter for 2 minutes; stir in red wine and port. Boil for 15 minutes and reduce to 1 cup. Add stock and reserved mushroom liquid. Continue to boil for 25 minutes or until reduced to about 1/2 cup. Strain into saucepan over low heat; whisk in butter, season to taste. Sauté seasoned fillets in oil until medium rare. Remove to a platter and keep warm. Add the remaining butter and mushrooms to pan. Cook until heated through. Sprinkle with parsley and add to sauce. Serve 1/2 filet to each person, drizzled with mushrooms and sauce.

Fifth Course: CREAMED CARROTS

1 pound carrots, peeled, julienne; 1 tablespoon butter; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of pepper; 1 teaspoon lemon juice; 1/2 cup heavy whipping cream; 2 tablespoons chopped chives

Boil carrots in a medium saucepan with enough water to cover. Reduce the heat to medium-high and cook 6-8 minutes or until the carrots are fork-tender. Drain the carrots. Add the butter, salt, cinnamon, nutmeg and pepper; mix well. Add the lemon juice and cream. Bring to a boil for 1 minute or until cream is slightly thickened. Sprinkle with chives and serve.

Sixth Course: PUNCH ROMAINE

6 cups crushed ice; 1 cup simple syrup; 2 cups champagne or sparkling wine; 1 cup white wine; 1/3 cup freshly squeezed orange juice; 2 tablespoons lemon juice; 2 tablespoons white rum, optional ;Orange peel, slivered, optional

In a blender, combine the crushed ice, simple syrup, champagne, white wine, orange juice and lemon juice. Blend until mixture is well combined. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. Serve immediately.

Seventh Course: ROAST SQUAB CRESS

6 squab or partridge (1 pound each) (Cornish game hens work as a good substitute); 1 tablespoon olive or vegetable oil; 3 cloves garlic, minced; 1 teaspoon dried marjoram; 1/2 teaspoon each salt, pepper; 6 slices bacon; 3/4 cup Madeira; 3/4 cup red wine3/4 cup chicken stock; Wilted Watercress

Rinse squab and pat dry. In bowl, mix oil, garlic, marjoram, salt and pepper. Brush over squab. Truss and secure bacon slice over each breast. Roast in 450-degree oven for about 30 minutes. Remove from pan; tent with foil and let rest 10 minutes. Place roasting pan over high heat. Stir in Madeira, red wine and chicken stock. Boil 7 to 8 minutes until reduced to about cup. Strain sauce and keep warm. Serve on a bed of wilted watercress with sauce on the side.

Eighth Course: ASPARAGUS SALAD

1 1/2 pounds asparagus, rinsed; 1/4 teaspoon saffron threads; 1 teaspoon boiling water; 1 1/2 tablespoons champagne vinegar; 1/2 teaspoon Dijon-style mustard; Pinch of sugar; 3 tablespoons extra-virgin olive oil; Salt and pepper to taste; 1/2 sweet red or yellow pepper, diced; Leaf lettuce

Cook the asparagus spears 3-5 minutes or until they are tender but not limp. Drain and run them under cold water until they are completely cooled. Drain well. Set aside. Meanwhile, in a large bowl, stir the saffron into the teaspoon of boiling water. Let it stand for 2 minutes or until it is softened. Stir in the champagne vinegar, mustard and sugar. Whisk in the olive oil. Season the mixture with salt and pepper to taste. Add the asparagus and diced pepper; toss gently to coat with the vinaigrette. Arrange on lettuce to serve

Ninth Course: PATé FOIE GRAS (Purchase in a deli – it tastes way better than most recipes I’ve found)

Serve chilled with celery and crusty French bread

Tenth Course: WALDORF PUDDING

2 large tart apples; 1/2 cup raisins; 1 tbsp lemon juice; 1 tbsp crystallized ginger; 1 tbsp butter; 2 cups milk; 1/3 cup sugar; 4 egg yolks; pinch of nutmeg; 1tsp vanilla extract; 1/4 cup halved walnuts

Slice apples and stir in raisins, lemon and ginger. In skillet melt butter over high heat; add apple mix and cook one minute. Stir in 2 Tablespoons of sugar. Cook apples, stirring often, until apples are lightly caramelized. Scrape apple mix and syrup into a baking dish. Meanwhile, in a saucepan over medium heat, add milk, whisk in eggs until well-incorporated. Add nutmeg and vanilla and mix well. Pour over apple mixture. Set baking dish in large roasting pan. Add water to the roasting pan. Set the oven at 325 degrees and roast for 45 to 50 minutes. Allow to cool and sprinkle with walnuts.