Chances are slim Leonardo DiCaprio and Kate Winslet will be spotted toasting the good life with crystal goblets filled with aged wine.
But fans of the movie "Titanic" can get ready to savor the classic French meal served to first-class passengers on the ship that fateful night 86 years ago when the "unsinkable" cruise ship slammed into an iceberg 560 miles off the coast of Newfoundland.Utah Valley State College culinary-arts students will prepare a seven-course meal based on an original Titanic menu for an April 15 gala memorializing the liner's last day at sea.
Greg Forte, head of the UVSC department that teaches students to become chefs, said he hopes the sold-out fund-raising event will garner just a tiny fraction of what the Academy Award-winning movie has at the box office worldwide.
"We want to have fun with this," Forte said. "The last course may be served in life preservers."
Proceeds of the $50 per person event at UVSC will go to scholarships for students in the culinary-arts and hospitality program. About $7,000 is expected for the students' fund.
Although 13 courses were served each night on the doomed ship, students will create a seven-course meal offered on the last White Star Line dinner menu giv-en to passengers. They will start Monday on the food preparation.
And from the looks of it, students majoring in French should be on hand to translate.
The reception will start with hors d'oeuvres, followed by Potage Saint Germain, a spring pea soup. The intermezzo course will feature a blood orange and rosewater sor-bet.
Remaining portions of the menu will include Tournedous Aux Mor-il-les, a center-cut tenderloin, and asparagus salad dressed with Champagne Saffron Vinaigrette.
The menu has been "tweaked a little" for modern tastes, Forte said. For example, wealthy passengers dined on bowls of fresh fruit because refrigeration was just becoming the rage. A crepe dessert with a glaze will be offered instead.
Some 40 students are majoring in culinary arts at UVSC, the host of one of two Utah schools that offer an associate's degrees of applied science in the discipline. They practice their trade at a small restaurant operated during the school year in the McKay Center.
"I just like to cook. I didn't know you could major in it," said Mad-e-laine Petra, a freshman who was preparing stuffed potatoes at the school's kitchen for Thursday's noon customers. "I might do it as a profession. I just don't know, I just really like it."
Petra and Jim Steed will be on hand Wednesday to help prepare the gourmet meal.
After filling baskets with steaming bread hot from an oven, Steed says he wants to be a French pastry chef. "I've always been interested in pastries, but what kid isn't?"
The McKay Events Center will be decorated by UVSC marketing students with replicas of the ship's smokestacks and lights to create the illusion of a starry night. Trivia about the ship and details about passengers who both died and survived will be given to the 250 people expected at the event.
Copies of posters from a 1912 newspaper will be tacked up, television screens will show movies about the tragedy and a string quartet will serenade diners, Forte said.
Forte even expects some history buffs to show up in period dress.
UVSC isn't the only group latching onto "Titanic Fever."
A Japanese hotel has sold 2,000 meals this month from a new menu also featuring the last dinner on the ship. The Osaka hotel started the promotion after the movie hit theaters.
In addition, a Swiss company this week announced plans to build a $500 million modern-day replica of the Titanic. The oil-fueled steamer will set sail in April 2002 to commemorate the 90th anniversary of the 1,500 deaths and will pause above the spot the original ship met its watery fate.