A tribute to the Concorde and travel, in general. Served on British Airways service with my Concorde collection on display.
I’ve been collecting Concorde service items ever since my trip on the Concorde, from London to New York City, in 2003. I’ve amassed quite a collection now and I’ve been wanting to host a Concorde dinner for some time, to honor the plane, share my obsession, and gather a bunch of good friends. On Bastille Day this year, I finally made it happen.
It was the first time I’d unpacked all of my collection and had it out at one time. It’s become a substantial amount of objects.
We also used my newly finished rolling carts (two converted to bar service with shelves and glass racks) for storage and service.
As people arrived, we started with champagne but the meal itself started when we all sat down to the table (no, those aren’t Concorde seats, but two re-upholstered First Class seats from a 1989 747).
Here is the complete menu:
World Tour Dinner
Marguet-Bonnerave Grand Cru Rosé Champagne Brut à Ambonnay
1994 Ridge California Montebello
2004 Treana Central Coast (Viognier & Marsanne)
Moroccan Eggplant over Amalou in Filo with Drunken Fig and Honey
Tomato Sorbet and Aspic with Gazpacho Confetti
Butter Lettuce and Jicama with Asian Dressing
Fresh Rolls and Butter
Over Haricots Verts and Walking Salad
This, too, was a complicated dish and was the inspiration of my friend Debra Solomon who writes the Culiblog. The wild salmon was cooked in ceviche on one half and broiled with butter and dill on the other. The aim was to have one piece of salmon cooked two different ways without dividing it, which required some insulation when in the ceviche bath and even more when it was in the oven. It turned-out pretty good though it would have been easier without trying to do 13 portions at once. The salmon was served over haricot verts and a ragout of various mushrooms, white raisins, and cranberries, and some reduced vegetable broth.
Venician Candied Oranges in Contreau
1999 Hétszóló Tokaji Aszú
Delice de Bourgogne, Chèvre, Old Amsterdam Aged Gouda
Vosges Chocolate Truffles
(Black Pearl, Red Fire & Quandong)
Peets Coffee and Selection of Teas
1994 Thomas Fogarty California Port
1997 W & J Graham’s 10 Year Tawny Port