The Fabulous Fox Theatre, the St. Louis Convention and Visitors Commission, and L’Ecole Culinaire have come together to present a once-in-a-lifetime recreation of the “Last Dinner on the Titanic,” the highlight of the upcoming Titanic Centennial Weekend taking place in St. Louis April 13-15. The April 14th event will be one of the most authentic, large-scale presentations of “The Last Dinner on the Titanic” presented this Centennial year. This unique event is made possible by the partnership between the Fox Theatre and L’Ecole Culinaire, two St. Louis organizations which have combined their expertise in theatre production and food production to create an unforgettable evening.

We asked a few of the brilliant minds behind this incredible dinner at the Fox which of the 11 courses is their favorite. Read on to find out which course they are looking forward to the most and how to make the fabulous dish at home!

Sixth Course: Punch Romaine

Out of the entire eleven course meal my personal favorite is the sixth course, the Roman Punch. Roman Punch is a form of alcoholic ice made with champagne which serves as a palate cleanser after the first five courses. Guests at the dinner will retire to the reception room (Grand Lobby of the Fox) for this course and will feel refreshed by this Edwardian treat. The frozen punch can either be drunk or eaten with a spoon.  My preference is to have at least two to prepare myself for the next five courses. Bottoms up! 

- Mary Strauss, Co-Owner of the Fox Theatre

Photo by: Bob Miano; Copyright Mary Strauss 2012

This drink was the sixth course of the Titanic's final dinner, and was served immediately after the main course. What followed was roasted squab, asparagus salad, foie gras, and dessert. Our recipe makes eight servings, about 1 cup per serving without rum. As a note, the simple syrup can be stored in a sterilized container in the refrigerator for up to one month.

Ingredients:

• 6 cups crushed ice 
• 1 cup simple syrup (see recipe below) 
• 2 cups champagne or sparkling wine 
• 1 cup white wine 
• 1/3 cup freshly squeezed orange juice 
• 2 tablespoons lemon juice 
• Orange peel, slivered, optional

Simple syrup:

• 2 cups sugar 
• 1 cup water

To make punch:

1. In a blender, combine the crushed ice, simple syrup, champagne, white wine, orange juice and lemon juice. Blend until mixture is well combined. 
2. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. Serve immediately.

To make simple syrup:

1. In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is completely dissolved. 
2. Bring to a boil and cook one minute or until syrup is clear. Remove from the heat and cool. Makes 2 cups. 

Fifth Course: Calvados-Glazed Roast Duckling with Applesauce

I think all the courses for the dinner are exciting and am looking forward to every single one, but if I had to choose one it would be the Removes. It is a very complicated and detailed course that showcases many classical cooking methods, techniques and recipes.  It also offers the guest a variety of proteins and side dishes to choose from which will be offered to the guests in two ways, including Russian platter service.

-Stephen Proctor, Executive Chef at the Fox Theatre

Photo by: Bob Miano; Copyright Mary Strauss 2012

This delectable entree was the fifth course on the Titanic's final dinner. Our applesauce recipe makes two servings, with 1/2 cup applesauce per serving.

Ingredients:

• 1 duckling (about 4 pounds) 
• 1 tablespoon chopped fresh thyme 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper 
• 2 shallots, peeled, ends removed, halved 
• 1 small tart apple, washed, cored, quartered 
• 1/2 cup chicken stock or reduced-sodium canned chicken broth 
• 1/2 cup calvados or apple cider 
• 1/2 cup brown sugar 

Applesauce:

• 1 tablespoon vegetable oil 
• 2 small shallots, peeled, ends removed, finely chopped 
• 1 teaspoon sugar 
• 1 teaspoon cider vinegar 
• 2 tart apples, peeled, cored, chopped

To make duck:

1. Preheat the oven to 425 degrees. 
2. Remove the giblets and neck from the duck; rinse and pat it dry inside and out. Trim the excess fat from both ends of the cavity. 
3. In a small bowl, combine the thyme, salt and pepper. Rub the thyme mixture over the entire duck, inside and out. 
4. Place the shallot halves and apple quarters inside the cavity. Using poultry pins or a basting needle, truss the cavity closed. Twist wing tips behind back. 
5. Place the duck, breast side up, on a rack in a large metal roasting pan. Roast for 30 minutes. Shield the breast with foil, then reduce the oven temperature to 350. Bake for 1 hour or until an instant-read thermometer registers 180 when inserted into the leg. 
6. Remove the duck from the oven (keep the oven set at 350 degrees) and place it on a heated platter or keep it loosely covered with foil to keep it warm. 
7. Place the roasting pan on the stove over medium-high heat; skim off and discard fat. 
8. Stir in the chicken stock and calvados or apple cider. Bring mixture to a boil, stirring to scrape up any brown bits. Boil for 5 minutes or until mixture is reduced to about 1/2 cup. 
9. Stir in the brown sugar and continue to cook 3-5 minutes or until mixture is slightly syrupy. Pour into a heat-proof bowl. 
10. 10. Return the duck to the roasting pan. Remove the foil and brush the duck with half of the glaze. Place in oven and bake for 5 minutes. 
11. Brush the duck with remaining glaze and roast for 20 minutes longer. 
12. Increase the oven temperature to 475 degrees and roast for 5 minutes or until skin is well browned and crisp. 
13. Remove to a heated platter. Tent with foil and let the duck rest 15-20 minutes before carving.

To make applesauce:

1. In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the shallots and saute 5 minutes or until they are softened. 
2. Sprinkle the sugar over the shallots and continue sauteing them, stirring often, for 5 minutes or until shallots are well browned and very soft. 
3. Stir in the cider vinegar and apples. Reduce heat slightly. Cover and cook 7-8 minutes or until apples are tender.
4. Mash mixture until smooth and serve with duck.  

Eighth Course: Asparagus Salad with Champagne-Saffron Vinaigrette

Spring is my favorite time of the year. It means the start of Cardinal baseball and March Madness and as a food lovers, the arrival of spring means the arrival of fresh asparagus. This versatile vegetable can be steamed, simmered, boiled, grilled, roasted, sautéed – it can be enjoyed in just about any way imaginable. It is naturally low in calories, carbohydrates, fat, cholesterol and sodium, asparagus is widely recognized as a “Super Food” – an excellent source of folate, vitamin C, thiamine, and vitamin B6 and an important source of micro-nutrients, as well.

For our Titanic menu the eighth course on this 11 course powerhouse dinner is also the simplest and most attractive and possibly my favorite. This dish echoes the refrains of the great chef Auguste Escoffier who during the Edwardian Period revolutionized the profession of the professional chefs, the organization of restaurant kitchens and the public’s palate. He was known as the “king of chefs, and chef of kings” and he directed his brigade to use the freshest ingredients and the simplest preparation methods.

-Thomas Johnson, Director of Events and Food and Beverage at the Fox Theatre  

Photo by: Bob Miano; Copyright Mary Strauss 2012

Serves Six

Ingredients:

• 1 1/2 pounds asparagus, rinsed 
• Boiling salted water 
• 1/2 teaspoon saffron threads 
• 2 teaspoon boiling water 
• 3 tablespoons champagne vinegar or white wine vinegar 
• 1 teaspoon Dijon-style mustard 
• Pinch of sugar 
• 6 tablespoons extra-virgin olive oil 
• Salt and pepper to taste 
• 1/2 sweet red or yellow pepper, diced 
• Leaf lettuce

To Make Asparagus Salad:

1. Holding the asparagus halfway up the stalk, snap off the woody ends at a natural breaking point and discard. With a vegetable peeler lightly peel the outer dark green skin from the lower half over each spear.
2. In a wide, deep skillet or large pot of boiling salted water, cook the asparagus spears 3-5 minutes or until they are tender but not limp.
3. Drain and run spears under cold water until completely cooled. Drain well and set aside. 
4. In a large bowl, stir the saffron into the 2  teaspoon of boiling water. Let it stand for 2 minutes or until it is softened. 
5. Stir in the champagne vinegar, mustard and sugar. Whisk in the olive oil. Season the mixture with salt and pepper to taste. 
6. Add the asparagus and diced pepper; toss gently to coat with the vinaigrette.
7. Line a platter with lettuce leaves and arrange the asparagus mixture on top. 

TONY AWARD-WINNING HITS “THE BOOK OF MORMON,” “WAR HORSE,” AND “ANYTHING GOES” HEADLINE THE 7-SHOW 2012-2013 U.S. BANK BROADWAY SERIES AT THE FABULOUS FOX THEATRE!

In 1982, the Fabulous Fox underwent a major restoration that resulted in the glorious theatre it is today. It was the passion and endeavors of committed individuals, namely Bob Baudendistel, Mary Strauss and Leon Strauss, who realized the dream of restoring the Fox to its original splendor.

During these past 30 years, it’s been the support of people like you- our patrons, our subscribers, our sponsors- that’s allowed us to grow to where we are today. All of us at The Fox are thrilled to celebrate 30 Years of Broadway in St. Louis and grateful for the continued faith all these years.

While I have worked at Fox for over 15 years, this is my first year programming the Broadway series, and it’s been quite a joy putting together this season. In addition to the grandeur of this majestic theatre, what has always impressed me when I see our shows is how our audiences embrace such a wide range of diverse and entertaining productions. This upcoming season honors that tradition.

Les Miserables - October 16-28, 2012

I’m sure many of us can remember the first time we saw Les Miserables. My parents were subscribers at what was then The Shubert Theatre in Chicago and this musical changed my life. Unlike every little girl my age, I wasn’t obsessed with Eponine. It was watching my father cry when Jean Valjean sang “Bring Him Home” that did me in. This international sensation is the third longest running musical in Broadway history and THE longest running show in the world. “I Dreamed A Dream,” “On My Own” and, of course, “Bring Him Home” are just a few of the songs that have become Broadway standards. To commemorate the show’s 25th Anniversary, this completely re-imagined production looks at Les Miserables in a whole new light, promising to move you in ways you would expect and dazzle you in ways you can’t imagine. We invite you and your family to be enthralled once again by this sweeping masterpiece.

Blue Man Group, November 20-December 2, 2012

In 1991, a very unlikely Off-Broadway show became a smash sensation. It was truly a “You have to see it to believe it” moment. A show with three men dressed in blue who never spoke a word. They performed amazing feats on drums and comedic bits with marshmallows and toilet paper. A combination of rock concert, performance art, and theater, Blue Man Group puts on an experience unlike anything you’ve ever seen. The show has become its own unique brand of entertainment, with major productions in nine countries and tours all over the world. Blue Man Group has taken the best moments from all their previous shows and launched their first National Tour. The show is wowing audiences across the country and we are very excited to bring them to St. Louis.

Priscilla Queen of the Desert, January 29-February 10, 2013

Traveling by bus from across the world comes the story of Priscilla Queen of the Desert. Based on the popular film of the same name, this musical is the colorful and dazzling story of 3 struggling drag performers journeying through Australia to make a gig at a far-away and isolated resort. Filled with the universal themes of being true to oneself and recognizing the love of family and friends, this joyful musical will make you laugh, dance and cry. Plus, it features songs from the likes of Madonna, Cyndi Lauper and Donna Summer and the most outrageous, imaginative, eye-popping costumes you've ever seen. Priscilla Queen of the Desert promises to move you as much as it entertains you.

The Book of Mormon February 19 – March 3

Last year’s Tony Award winner for Best Musical, and the hottest ticket in New York City right now, is coming to St. Louis. The Book of Mormon is the brain child of the Emmy-Award winning creators of South Park, Matt Stone and Trey Parker, and the Tony award winning co-creator of Avenue Q, Robert Lopez. This hysterical, exhilarating and surprisingly touching musical took Broadway by storm, winning 9 Tony Awards, including Best Musical. “60 Minutes” did an in-depth piece on The Book of Mormon. If you’d like further insight into the show and its creators, it’s a great piece to watch.  The Book of Mormon promises to be an unforgettable evening in the theater.

War Horse, March 13-24, 2013

All of us at the Fox are very proud of the relationships we share with this city’s arts community. We’ve enjoyed a long and fruitful partnership with The Repertory Theatre of St. Louis and we’re honored to continue that tradition next season with the 2011 Tony Award-winning Best Play War Horse. From the National Theatre in London to Lincoln Center Theatre in New York, War Horse has astounded audiences and critics with its dramatic and imaginative telling of the amazing journey of a boy and his horse through World War I. Steve Woolf, artistic director of The Repertory Theatre of St. Louis says, “What makes this production particularly remarkable is the ingenious puppetry created by South Africa’s Handspring Puppet Company, who in fact won a special Tony Award this past year for their work on War Horse.” He’s right. To see the work of these puppeteers takes your breath away.

Million Dollar Quartet, April 23-May 5, 2013

Next, we’re going to shake things up a bit with Elvis, Johnny Cash, Jerry Lee Lewis and Carl Perkins and a certain night in 1956, when history was made. These four icons gathered at Sun Records studio with producer Sam Philips for the first and only time. What transpired is a story of legend - one of the greatest jam sessions ever. Million Dollar Quartet is the Broadway hit that imagines this night with all its splendor and drama. This terrific show features a score of hits that includes "Blue Suede Shoes," "Fever," "That's All Right," "Sixteen Tons," "Great Balls of Fire," "Walk the Line," "Whole Lotta Shakin' Goin' On," "Who Do You Love?" and more. I promise you that you’ll want to dance along in the aisles.

Anything Goes, May 28-June 9, 2013

We are honored to again partner with Dance St. Louis on the 2011 Tony Award winner for both Best Choreography and Best Revival of a Musical, Anything Goes. And anything does go when the S.S. American heads out to sea with two unlikely pairs setting off on the course to true love. This rollicking revival proves that sometimes destiny needs a little help from a crew of singing sailors, an exotic disguise and some good old-fashioned blackmail.  The lush score includes such Cole Porter classics as “I Get a Kick out of You,” “De-Lovely,” and “You’re the Top.” Julie Kruempel of Dance St. Louis remarked, “What makes this production of Anything Goes so special is the splendid choreography of Tony Award-Winner Kathleen Marshall. This first class production exemplifies why Anything Goes is one of our beloved musical theatre classics.”

Three specials for the 2012-2013 season will be offered to subscribers for priority seating before their public on-sale dates. After breaking box office records and selling out in record time in three previous engagements, Wicked will defy gravity once again at the Fox from December 12^th, 2012-January 6^th, 2013. The international percussion sensation Stomp returns to the Fox for a limited engagement on January 11^th-13^th, 2013 presented by Dance St. Louis. Finally, Rock Of Ages will return by popular demand from May 24-26, 2013.

Disney’s The Lion King, one of the Fox Theatre’s 2011-2012 off series specials, plays the Fox August 15-September 2, 2012 and will also be available as a Swap One show for 2012-2013 U.S. Bank Broadway subscribers. Single tickets for The Lion King will go on sale April 14.

Current U.S. Bank Broadway subscribers will receive their renewal information in April with new subscriptions going on sale in late May. Dance St. Louis and Repertory Theatre of St. Louis subscribers will also receive information from those organizations about priority purchase of each organization’s sponsored shows. On-sale dates for individual shows will be announced later. For more information, call the Fox Subscription office at 314-535-1700. Groups of 15 or more should call 314-535-2900 for special rates and reservations. The Broadway Series at the Fabulous Fox Theatre is presented by U.S. Bank.

We thank you again for your continued support of The Fabulous Fox and look forward to celebrating our 30^th Anniversary season with you!