A culinary feast awaits diners at Restaurant Lido, as Croatia's only Master Chef recreates the original last Titanic menu.
People are marking and remembering the sinking of the Titanic in different ways, and 120 lucky diners in Croatia will be taken back to the dining tables of the 'unsinkable' ship on April 15, 2012, as the entire last menu - all 11 courses - are recreated by Croatia's only Master Chef, Zdravko Kalabric, Zlatko Marinovic from leading fish restaurant Nostromo in Split, and ten other chefs. Digital Journal caught up with Kalabric before he headed off into the kitchen.
Recreating the Titanic menu is a huge task. Have you done it before?
This will be the second time I have prepared the meal. The first meal was on April 24, 1999 at the York Downs Golf and Country Club in Unionville, near Toronto. The impetus for the meal was the tragic Swissair crash off Halifax, where 229 people died. Many of the club's members had maritime connections, and we decided to do something to commemorate them.
Restaurant Lido in Zagreb, where the last Titanic menu will be recreated on the 100th anniversary of its sinking
How many chefs and how many diners will be involved in this spectacular culinary event?
We will be 12 chefs in all, including my good friend Zlatko Marinovic from Nostromo in Split. His son will also be there, as will four chefs from Hvar, and others from Split, Istria and Prague. There will be about 120 diners in all at Restaurant Lido, and we will come out and present ourselves to our guests once the main courses have been served, before the desserts.
Did you have any problems finding any ingredients, and what is your greatest challenge this evening?
Finding the ingredients was no problem at all. Our biggest challenge will be organisation and space. The original kitchens of the Titanic were huge, much bigger than those at Lido, great restaurant that it is. Our challenge will be to work effectively as a team in a much smaller space to provide a quality meal for our guests to enjoy.
After a successful 38-year career, you should be taking it easy in retirement...
I love food and helping young chefs to learn and improve. Apart from tonight's event, I am working with a very talented group of young chefs to prepare them for the culinary Olympics in Erfurt in Germany this October. I travel regularly to Hvar to train them. They are making great progress, and the team will be with me in the kitchen tonight.