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'Downton Abbey' dinner at Blackfish

The lavish, post-WWI England dining scenes in the PBS television series Downton Abbey appeal to chef Chip Roman of Blackfish restaurant in Conshohocken. He also happens to be a history buff.

'Downton Abbey' dinner at Blackfish

(AP Photo/PBS, Carnival Film & Television Limited 2012 for MASTERPIECE, Nick Briggs)
(AP Photo/PBS, Carnival Film & Television Limited 2012 for MASTERPIECE, Nick Briggs) AP

The lavish, post-WWI England dining scenes in the PBS television series Downton Abbey appeal to chef Chip Roman of Blackfish restaurant in Conshohocken. He also happens to be a history buff.

Blackfish will re-create a luxurious dinner party typically enjoyed by the Crawley clan on Sunday, Feb. 24, the week after the finale of Season 3. It also will be reprised Monday, Feb. 25. <canceled

In the spirit of Roman's Titanic-last-meal he served last April, this repast will be a blow-out: seven refined courses, to be introduced by an amuse-bouche and concluding with petits fours. Plates speak to the aristocratic palate, with delicacies of the sea, a luscious soup, fowl and wild game that would be routinely hunted on the grounds of the real-life Highclere Castle that is the stand-in for Downton Abbey itself. “ 

The dinner will cost $100 per person, plus tax and gratuity. Reservations are required. Open seating begins at 4:30PM and will continue to 10PM. Tables will be sat at intervals to ensure adequate timing and spacing of service. Diners are encouraged (but not required) to dress formally or as if they were guests at a Downton Abbey function. The restaurant has a BYOB policy, so guests can utilize the menu below when considering beverage pairings.

 

Downton Abbey Dinner

Sunday, Feb. 24, 2013

Menu

 

Amuse-Bouche

Salmon toast with mustard butter and chervil

Pimm’s Cup

 

1st Course:

Cape May salt oysters with brook trout roe and champagne vinaigrette

 

2nd Course:

Mrs. Patmore’s London Particular

Sweet pea velouté with country ham and crème fraîche

 

3rd Course:

‘Downton Crabbey’

Blue crab galette with Belgian endive and foie gras

 

4th Course:

Roasted quail with frisée, lardons, fondant potatoes and Madeira jus

 

5th Course:

Slow roasted wild venison with sweet potato, cardoons, juniper, and quince

 

6th Course:

Cheese selection served family style

 

7th Course:

île flottante

Floating island with crème anglaise and raspberry coulis

 

Petits fours

 

*Menu subject to change at the Chef’s discretion due to availability of ingredients*

 

Etiquette Lessons:

Each great house—Downton Abbey included—was expected to throw at least one great garden party a year, preferably in August or September. Invitations were sent by the hostess weeks in advance, with the promise of tennis, croquet, or other amusements. If there was to be dancing at night, it was either done in a tent or under the moonlight on the lawn, perhaps illuminated by Chinese lanterns.

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