One of the global events commemorating the last night aboard the RMS Titanic took place Saturday at Old School Restaurant in Redding, 100 years after the “unsinkable” Olympic-class passenger liner hit an iceberg, and plunged to the depths of the Atlantic.
All these years later, our fascination with this fateful event continues.
Among the north state centennial remembrances was “A Night To Remember” – a first-class extravaganza at the Old School Restaurant.
Chef Cal De Mercurio chose to replicate the Edwardian style 10-course dinner with wine in observance of the last meal served aboard the luxury liner. (Ten years ago, he hosted a 90th anniversary of Titanic at De Mercurio’s on Hartnell) A live quartet ensemble and period dress added authenticity to the evening.
My husband Don and I secured “boarding passes” to this special event, with the assurance that Pine Street School has securely settled into the Earth’s crust for close to a century. I watched James Cameron’s “Titanic” on Friday, April 13 to get into the mood of the grand ship’s opulence, and gather ideas for costumes of the era.
Of course, the story of more than 1,500 souls perishing in 28 degree water is heart wrenching, especially knowing the number of fatalities would have been much lower had there been an adequate number of life boats.
Upon arriving at Chef Cal’s Titanic event, we were shown to our table with fresh yellow roses in a tall glass vase. I did note the absence of white tablecloths. As we watched other guests arrive, ladies in large brimmed hats, gowns of lace, and men in gentlemen’s hats and canes certainly added to the ambiance of the evening.
The quartet ensemble of Janetta Dumott on violin, Lou White on flute, J.R. Stoner, on bass, and Pat Karch at piano, were elegantly situated upon the stage. Dancers immediately took to the floor, as the quartet began playing the original score from final hours of the ill-fated voyage.
The presentation of courses was offered in a relaxed manner, giving ample time to converse, savor the exquisite flavors, and reflect upon the fact that 100 years ago, first-class passengers aboard the Titanic were enjoying this extraordinary meal, unaware it would be their last.
As I closed my eyes, with music filling the air, and delicate aroma of French cuisine tantalizing my senses, I could imagine the luxurious dining room of the magnificent Titanic. The playing of Auld Lane Syne by the quartet brought tears to my eyes as I reflected on the 1500 victims of the tragedy.
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Don and I would count this “Night To Remember” as one of our most enjoyable evenings. 
There truly was something for everyone. Whether a history buff, music aficionado, dancer, connoisseur of fine cuisine, or game enthusiast, Chef Cal and his staff put a great deal of thought and preparation into this special evening. When asked if there was anything they would do differently, Chef Cal’s wife, Christa De Mercurio, remarked with a light-hearted chuckle, “Just one thing…remember to order the white tablecloths next time.”
Each guest was given a card with an identity and short bio of an actual Titanic passenger. At the end of the evening, a list of survivors relayed to us our fate of drowning or rescue. A packet of Titanic history, general information, and trivia was also placed at each table, along with trivia cards, offering intellectual pursuit during courses.
A display of Titanic memorabilia included a plate from White Star Line, New York Times headlines from April 16, 1912, and even a replica of the Heart of the Ocean, the fictional blue diamond featured in the 1997 film “Titanic.”
My favorite character of the evening was Joe De Mercurio, Chef Cal’s father, dressed as the captain of the Titanic. After several failed attempts at getting him to smile for my camera, he remarked, “It’s hard to smile when you know the ship’s about to sink.” Talk about remaining true to his role, Captain Joe’s sentimentality was not lost on me. In the midst of all the dining and dancing, his grasp of the gravity of the situation reminded me that this was a commemoration, not a celebration.
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Replication of the original 10 course wine dinner prepared on the R.M.S. Titanic, April 14, 1912
Gourmet Hors d’Ouvres; Shrimp Toast Points, Hummus on Flatbread and Duck on Crostini
Cream of Barley Soup with Green Pea Timble w/ Pea Sprout Garnish
Poached Salmon Mousseline w/ Cucumbers
Filet Mignon w/ Artichoke Heart & Tapenade, Sauce BEarnaise and Potatoes Anna
Rack of Lamb w/ Chateau Potatoes, Mint-Balsamic-Pomegranate Sauces and Rosemary Sprig
Mango Mint Sorbet
Roasted Quail with MAdeira Demi-glace and Micro Greens
Cold Asparagus w/ Vinaigrette and Blue Cheese
Poate de Foie Gras on Toasted Rosemary Crostini
Presentation of French Desserts: Chocolate Pate w/ Raspberry, Waldorf Bread Pudding with Caramel Sauce and Crepe Suzette, garnished with English Toffee and an Almond Gaufrette
Titanic Wines
2010 Kim Crawford Marlborough, New Zealand
Tropical with pineapple, passionfruit and stonefruit with hints of herb and great
persistence on the finish.
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2009 Simi, Alexander Valley
Vibrant notes of pear, green apple and orange zest with soft hints of cream and
toast.
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2008 Red Diamond, Columbia Valley Washington
Rich, velvety-textured palate of red fruit jam and a sweet touch of toasty oak
on the long finish.
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2008 Folie à Deux, Amador County
Aged in French and American oak developing complex aromas that complement
ripe berry and spice flavors.
Canda Williams is a retired schoolteacher and proud grandma who lives in Lake California with her husband Don Williams. Canda is a marketing representative for anewscafe.com. She also has a home business that specializes in her customized personalized hooded bath towels for children and adults. For examples of her work vistit her website at www.candakay.com.
