Sponsored by Widener University's School of Hospitality Management, the theme dinner was one of two prepared every week during the school year by teams of 16 students. Other themes have drawn from German, British and Irish cuisine.
But yesterday's was the first to get its inspiration from the North Atlantic.
The meals were faithful reproductions of actual dinners served to first-class passengers on the ill-fated vessel, each recipe culled from Last Dinner on the Titanic: Menus and Recipes from the Legendary Liner (Hyperion, 1997).
For $16.95, patrons began with raisin scones and a salad of asparagus, roasted peppers, and - a drumroll please - iceberg lettuce. That was soon followed by a cheese and leek bisque, stuffed tomatoes, sorbet, roasted salmon in vanilla sauce, and filet tips lili.
True, the diners didn't eat any Lobster Thermidor and quail's eggs in aspic with caviar, as some of Titanic's passengers did. And it's also true that the cooks did not have to contend with the problems of transatlantic travel, such as bringing 75,000 pounds of fresh meat, 40 tons of potatoes and 6,000 pounds of butter.
But to professor John Mahoney, who oversaw the evening, the meal was truly fit for the White Star Line's most picky eaters, and a good test for even his most gifted students.
``This was a difficult meal for the students, I think, because of all the sauces,'' Mahoney said. ``That and extrapolating the recipes to serve 48.''
As the dining room opened its doors, the women and students came first. Evola Taylor and Edna Sams crossed a makeshift gangplank at the entrance about 5:30 p.m. But for the two old friends and residents of Media, the Titanic dinner was hardly their maiden voyage with the School of Hospitality. The duo has come to Widener for the high-class, low-cost, five-course meals since the school began hosting them more than a decade ago.
``I've been on lots of cruises, but there's no distinction between classes on the boats I went on,'' said Taylor, lancing an asparagus spear. ``I guess this is my big chance.''
Following them were four students of the school chosen to critique the evening's service, food, presentation and atmosphere as part of their course of study.
``I think this is the best one this year,'' said Patti Eckerd, a senior in the four-year hospitality program. ``I mean, the dinners are always good, but this one is so elegant. It was a really good choice.''
And just like the crew of the Titanic, the student chefs, waiters and floor managers never got a chance to bite into their own menu choices last night, relying instead on the steerage-quality grub of a local fast-food joint.
``It's pizza for all the employees,'' said Elizabeth Murray, a junior. ``Some things never change.''
