Langermann's chef Neil Langermann is offering a four-course… (Barbara Haddock Taylor,…)
It's Titanic time.
As the world pauses to remember the great calamity of April 14-15, 1912, two area restaurants are re-creating the last meal — or at least some aspects of it — for the 100th anniversary.
Langermann's in Canton is offering a special Titanic dinner Thursday through Saturday night. And in Annapolis, the Flying Dog Brewery is teaming with the Rockfish on Saturday night for a "Ghosts of the Titanic" beer dinner.
There will be Titanic dinners all over the world this weekend, and most of them will be informed by "Last Dinner On the Titanic: Menus and Recipes from the Great Liner," an attempt to re-create the 10-course meal served to first-class passengers on the ship's last night.
For Langermann's, the dinner is a return engagement of the one it produced for New Year's Eve. For that dinner, chef Neil Langermann pared down the staggering 10-course meal served aboard the Titanic to a manageable five.
This week's dinners at Langermann's (2400 Boston St., 410-534-3287, langermanns.com) will be a fleet but seaworthy four-course affair. The entree selections are filet mignon Lili, poached salmon fillet with Mousseline sauce and roasted lamb with mint sauce. The cost of Langermann's Titanic dinner is $35; $55 with suggested wine pairings.
Saturday night's dinner at the Rockfish (400 Sixth St., Annapolis, 410-267-1800, rockfishmd.com) is attempting the whole 10-course affair.
What makes the Flying Dog dinner at the Rockfish unusual are the beer pairings. Each of those courses —from the consomme Olga to the Waldorf pudding — will be paired with a different Flying Dog beer.
"Everybody can do beer dinners," said Ben Savage, vice president for brand development at the Frederick-based brewery. "We like to take a slightly different approach to it. We like to interact with restaurants and chefs who can do really unique things with beer dinners that can give people lasting memories."
Flying Dog's brewers worked with Jimmy McCarthy, executive chef at the Rockfish, to come up with the pairings for the menu. A definite highlight comes in the ninth course, when pate de fois gras and celery will be washed down with Disobedience Abbey Dubbel, a limited-release beer from Flying Dog available only during April.
The idea of working with the Rockfish for the Titanic dinner was a natural for Flying Dog, Savage said.
"We're really dialed in with a lot of the watermen fraternity down here," he said. "So when we came up with the idea of a Titanic dinner, we thought Annapolis would be perfect.
"It should be a great night," said Savage about the Titanic dinner, "without any frozen ice and carnage."
Saturday's "Ghosts of the Titanic" dinner at the Rockfish begins at 6 p.m., and the seated dinner starts at 7 p.m. The cost is $125 per person. or $450 for a table of four.
Sweet showdown Jason Hisley, lead pastry chef and designer at Flavor Cupcakery in Bel Air, will appear as a contestant on Friday night's episode of the Food Network's "Sweet Genius."
In "Puzzled Genius," Hisley and his opponents are asked to use pink lemonade to make a flamingo-designed dessert in one challenge, tackle a "favorite childhood puzzle" for inspiration in another and, finally, working with "Sweet Genius" host Ron Ben-Israel to make cakes with jackfruit and galangal.
Hisley is a Food Network veteran. He and Flavor Cupcakery owner Shelley Stannard were a winning team on a December 2011 episode of the Food Network show "Cupcake Wars."
At the time, Stannard said that she was hoping to use the team's $10,000 prize to open a second location. It looks like one is on the way: A second Flavor Cupcakery is due to open April 17 in Cockeysville's Scotts Corner Shopping Center.
firstname.lastname@example.org Text DINING to 70701 to sign up for dining news and restaurant reviews text alerts