“The boy once more filled the glasses.  This time the Brothers and Sisters knew that what they were given to drink was not wine, for it sparkled.It must be some kind of lemonade. The lemonade agreed with their exalted state of mind and seemed to lift them off the ground, into a higher and purer sphere.General Lowenhielm again set down his glass and said "But surely this is a Veuve Cliquot 1860"

Excerpt from “Babette’s Feast” by Isak Dinesen

Amid the gleaming candelabra on the garlanded Banquet tables, Boston’s Annual Dinner, 2007 offered a fine replication of the famous “Babette’s Feast”, hosted and decorated by yours truly and hubby, Jerry.   We all did a great deal of research for this project.  The formal menu summarized Dinesen’s story, and Peter Graffman – soon to be our President – edited a short version of the film that played as a loop throughout the evening, complete with his own subtitles.

 Chef Rayment of Boston’s Seaport Hotel was elegantly faithful to the original with the exception of the substitution of an exquisite Lobster Consommé with fluffy, intensely flavored Lobster Quenelles for the now illegal Turtle Soup. Lustau Amontillado del Puerto Obregón was a brilliant offering for the General’s fine Amontillado.

The delectable “Blinis Demidoff” topped with generous portions of Caviar were served, true to form, with a beautiful Veuve Clicquot.  This one a Brut, 1988 Réserve.

Babette’s famous “Caille en Sarcophage” was deliciously reproduced, also.  Our superb, aromatic roasted quail, filled with Foie Gras, Black Truffles and Wild Mushrooms, nested in its shell of Puff Pastry.  Remembering those lines “‘What is there in this bottle, Babette?’ [Martine] asked in a low voice. ‘Not wine?’  ‘Wine, Madame!’ Babette answered. ‘No, Madame. It is a Clos Vougeot …!’ ”, we served two of these memorialized jewels:  a 1990 Clos Grand Maupertuis (Anne Gros) and a 1999 (Bouchard Père & Fils).

At this point the book became sketchy about the rest of the food details, but the iconic food film was elaborate in its presentation of an Endive and Walnut Salad, a platter of cheeses and a heavily-laced Baba au Rhum.  The Chef presented our Cheeses with the Endive and Walnuts, which we paired with Château Hauts-Bages Libéral, Pauillac 1986.  Our rich Baba, served with a smooth Croft, 1970 capped this elegant “period” evening.