Back in 1999, when the world was worried about a millennial holocaust precipitated by computer glitches, I was busy planning a gala dinner for the members of The Tower Club in Charlotte, NC. I was the executive chef at the time working with the manager Richard Spencer.
Richard's father was a chef aboard the cruise ship SS Constitution. We decided on a theme based on some of the cuisine served aboard the ship. Richard brought in a few old menus from his collection and I used them as an inspiration for the millennial menus.
From Wikipedia: "The SS Constitution was an ocean liner owned by American Export Lines. Commissioned in 1951, she started her long career sailing on the New York-Genoa-Naples-Gibraltar route to Europe. Constitution was a sister ship to the SS Independence.
SS Constitution was featured in several episodes of the situation comedy I Love Lucy starring Lucille Ball andDesi Arnaz, starting with episode 140, "Bon Voyage," aired December 1, 1955. Lucy Ricardo missed the ship and had to be ferried by air by a then-novel helicopter.
American movie actress Grace Kelly sailed aboard SS Constitution from New York to Monaco for her wedding to Prince Rainier in 1956.
SS Constitution was featured in the 1957 film, An Affair to Remember starring Cary Grant and Deborah Kerr. She was also featured in the beginning and end of an episode of the Naked City TV series titled "No Naked Ladies in Front of Giovanni's House!" aired April 17, 1963. The ship also featured prominently in the Magnum, P.I.television series episode titled "All Thieves on Deck" aired January 30, 1986.
Following service on American Export's "Sunlane" cruise to Europe in the '50s and '60s the two ships sailed for American Hawaii Cruises for many years in the '80s and '90s; as U.S. ships with U.S. crews meeting the criteria of the Passenger Services Act they were able to cruise the Islands without sailing to a foreign port.
SS Constitution was retired in 1995; while under tow to be scrapped the liner sank north of the Hawaiian Islandson November 17, 1997; 700 nautical miles (1,300 km)."
“On the High Seas” Dinner Menu
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Ports of Call Hors D’oeuvres
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CASABLANCA
Chef’s Preparing B’stilla
Roast Pheasant in Pastry with Cinnamon
Chefs Grilling Loin of Lamb
Ethnic Dips with Pita Points and Crudités
Babanusch, Humus, Tzatziki
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LISBON
Chefs Cooking Portuguese Corn Cakes
Peppers, Olives, Salty Ham, Black Beans
Garlic, Sour Cream, Pico De Gallo
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GIBRALTAR
Savory Spanish Tapas Bar
Roasted Elephant Garlic, Saffron Shrimp
Smoked Fish on Garlic Toast, Mussels
Potato and Onion Tartlets
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MONTE CARLO
Chefs Preparing Brie and Bacon Beignets
Fresh Ahi Tartare with Spears of Endive
Chefs Preparing Pissaladière (Niçoise style pizza)
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PASSED DELICACIES
Focaccia with Pesto, Mozzarella and Roasted Peppers
Grilled Moroccan Chicken
Crêpe de Canard Fumé
Jumbo Shrimp with Lemon Caper Sauce
Caviar Tarts
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Captain’s Dinner
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Treasures of the Sea
Salad
grilled shrimp and ahi composé
mélange of fried greens, crumbled chêvre, tangy
vinaigrette
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Five Star Roasted
Tenderloin of Beef
with savory four pepper port sauce
or
Grilled Norwegian
Salmon
lemon thyme buerre blanc
Pacific Rim Eggplant
Assorted Baby Squash and Turnips
Roasted Garlic New Potatoes
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Dessert Buffet Featuring:
Croquenbouche
French Sidewalk
Crêperie
Assorted Continental
Pastries and Tortes
Alaskan Ice “Capps” and Hot Java
Whipped Cream and Spices
Tantalizing Liquers
Espresso Cart
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