Dining in Style: A Private Dinner Party on the SS Leviathan – June 10, 1928

Explore the luxurious private dinner party hosted aboard the SS Leviathan in 1928. From caviar with blinis to Peach Melba, discover the menu, notable guests, and the process for arranging a bespoke dining experience on the high seas.

Front Cover of an Elaborate Private Party Dinner Menu on Board the Flagship of the United States Lines, the SS Leviathan. This Sunday Dinner Hosted by MR. S. B. Applebaum Featured Filet of Sole and Roast Vermont Turkey With CRème Dame Blanche. This Four-Page Menu Was Bound by an Elegant Red, White, and Blue Striped and Tasseled String. GGA Image ID # 1e205957cd

The Guests

MR. S. B. APPLEBAUM

Entertains at DINNER

• DR. B. HAVAS
• MR. R. H. REYNOLDS
• MR. M. NYDEGGER
• MR. ERICH GROSSER

ON BOARD FLAGSHIP LEVIATHAN

SUNDAY, JUNE 10, 1928

• Caviar Au Blinis
• Celery  Olives   Almonds

• Crème Dame Blanche
• Fried Filet Of Sole, Parisienne

• Roast Vermont Turkey, Cranberry Sauce
• New Haricots Certs
• Candied Sweet Potatoes

• New Asparagus, Hollandaise
• Salad Rachel

• Peach Melba
• Petits Fours

• Demi-tasse

Front Cover, SS Leviathan Private Party Dinner Menu, 10 June 1928. GGA Image ID # 2202a35a61

Guest List, SS Leviathan Private Party Dinner Menu, 10 June 1928. GGA Image ID # 22034c8a5a

Dinner Menu Selections, SS Leviathan Private Party Dinner Menu, 10 June 1928. GGA Image ID # 2203ba0b03

Autographs from the Guests, SS Leviathan Private Party Dinner Menu, 10 June 1928. GGA Image ID # 2203d832f7

🌊 A Private Feast at Sea: SS Leviathan Dinner Party – 10 June 1928

Dining aboard the SS Leviathan, the flagship of the United States Lines, was always a refined affair—but a private dinner party was an elevated experience of its own. On June 10, 1928, Mr. S. B. Applebaum hosted such a gathering, bringing together distinguished guests for a meal that combined classic European culinary traditions with American comfort food, all served with meticulous attention to detail. The evening’s menu, presentation, and guest list reflect the social and gastronomic sophistication of the Golden Age of Ocean Travel.

Let's explore the menu’s offerings, potential culinary curiosities, notable guests, and the process for arranging a private dinner aboard the SS Leviathan in 1928.

🍽️ Recap of the Dinner Menu

The menu for this private gathering featured a carefully curated selection of courses, balancing elegance with simplicity. The meal unfolded as follows:

• Caviar au Blinis
• Celery, Olives, Almonds
• Crème Dame Blanche (White Lady Cream Soup)
• Fried Filet of Sole, Parisienne
• Roast Vermont Turkey, Cranberry Sauce
• New Haricots Verts (Green Beans)
• Candied Sweet Potatoes
• New Asparagus, Hollandaise
• Salad Rachel
• Peach Melba
• Petits Fours
• Demi-tasse (Coffee)

🌟 Featured Entrées: Stars of the Meal

While each dish contributed to the evening’s culinary experience, two entrées likely stood out:

1. 🐟 Fried Filet of Sole, Parisienne

Why It Stood Out: Sole, a delicate white fish, was a staple on transatlantic ocean liners due to its mild flavor and elegant presentation. The Parisienne style likely involved a light breading and a lemon-butter sauce with capers, giving it a distinctly French flair.

Potential Passenger Confusion: Some American diners might have been unfamiliar with sole or associated fried fish with casual dining, not the refined preparation here.

2. 🦃 Roast Vermont Turkey with Cranberry Sauce

Why It Stood Out: Turkey was more commonly reserved for holidays, making it a notable selection for this dinner. The Vermont designation emphasized quality, as Vermont was known for its poultry at the time.

Potential Passenger Confusion: International guests might have been unfamiliar with cranberry sauce, an American classic typically reserved for Thanksgiving meals.

🍲 Unusual Menu Items Explained

Certain items might have puzzled passengers unfamiliar with international cuisine or niche culinary terms:

🥞 Caviar au Blinis: A luxurious Russian-inspired starter, featuring Malossol caviar (lightly salted) served atop small pancakes called blinis, often accompanied by sour cream or crème fraîche.

Curiosity Factor: Caviar was considered a rare delicacy in the U.S., and blinis would have been unfamiliar to many Americans.

🍲 Crème Dame Blanche (White Lady Cream Soup): A silky, white soup typically made with cream, chicken stock, and perhaps a splash of sherry.

Curiosity Factor: The name might have led some to assume it was a dessert, as it shares its name with a French ice cream dish.

🥗 Salad Rachel: A salad often made with cold vegetables, possibly seafood, and dressed with Rémoulade sauce (a tangy mayo-based dressing).

Curiosity Factor: Many Americans were more accustomed to simpler salads with vinaigrette or mayonnaise and might have found the flavors unfamiliar.

🍨 Peach Melba: A famous dessert created by French chef Auguste Escoffier for Australian opera singer Nellie Melba, consisting of poached peaches, raspberry sauce, and vanilla ice cream.

Curiosity Factor: This was a more familiar dish for the time but still retained its aura of sophistication.

👥 The Guest List: Who Were They?

Mr. S. B. Applebaum (Host): Likely a businessman or social figure, given his ability to host a private dinner aboard the SS Leviathan, the largest and most luxurious ship of its time.

Dr. B. Havas: Possibly connected to academia or medicine. Doctors were often esteemed guests, particularly on transatlantic voyages.

Mr. R. H. Reynolds. The name Reynolds could be linked to various industries in the 1920s, including aluminum, tobacco, or shipping.

Mr. M. Nydegger & Mr. Erich Grosser: These names suggest potential European or German-speaking origins. Nydegger is a Swiss surname, which might indicate a connection to international business or diplomacy.

While exact identities are elusive, the diversity of names suggests a mix of American and European professionals, potentially involved in business or academia.

⚓ Arranging a Private Dinner on the SS Leviathan in 1928

Hosting a private dinner party aboard the SS Leviathan was a privilege that required foresight, connections, and a little effort. Here’s how the process typically unfolded:

🗓️ Advance Request: Passengers would submit a request to the Chief Steward or Purser early in the voyage. Larger parties often required notice before departure.

🍽️ Menu Consultation: The Chef de Cuisine would meet with the host to design a custom menu, often suggesting specialties from the ship’s well-stocked kitchens. Imported ingredients were often available for these elite events.

🎶 Entertainment Coordination: For high-profile gatherings, the ship’s orchestra or string quartet could be booked to perform. Music was crucial in setting the mood.

🌸 Décor and Presentation: Special table settings, floral arrangements, and even monogrammed menus could be arranged.

🍷 Wine & Beverage Selection: Wines, liqueurs, and cigars were chosen based on the meal and guests' preferences.

🧾 Billing: Private dinners incurred additional charges, especially for imported ingredients or rare wines. The bill was typically settled before disembarkation.

✍️ Commemorative Touches: Guests were often invited to sign the menu, as seen here, providing a keepsake of the event.

🎶 The Dining Experience: Setting the Mood

While the menu doesn't include the musical selections, dinner on the SS Leviathan was never silent. The ship's orchestra frequently performed a mix of:

• American marches (Sousa’s compositions were perennial favorites)
• European classical music (Strauss, Tchaikovsky, and Schubert)
• Popular Broadway hits (often selections from Gershwin and Irving Berlin)

Music enhanced the leisurely pace of the meal, encouraging conversation and laughter.

🌟 Final Thoughts: An Evening to Remember

This private dinner aboard the SS Leviathan was more than just a meal; it was a social statement. The host's selection of dishes balanced European refinement with American tradition, while the guest list hinted at the transatlantic connections common during the interwar years. Such meals were an integral part of ocean liner culture, bringing people together over fine food, lively conversation, and the shared excitement of international travel.

For those fortunate enough to attend, the evening was undoubtedly a highlight of their voyage across the Atlantic. 🌊🛳️🍷