Anthony Bourdain hosted a Ocean Liner Dinner this weekend at the South Beach Wine & Food Festival as a tribute to first-class transcontinental dining. Prior to the SOBEWFF event, he explained, "We're doing this for fun. It's basically a group of chefs getting together to work on a meal reflecting our common appreciation and nostalgia for an antique, long-gone, 'Continental-style' cuisine . . . None of the chefs would ever be able to get away with serving this kind of menu in their restaurants, so it's intended to be a sentimental journey — back in time."
The Wolfsonian-FIU museum and its collection of 400 liner menus inspired Bourdain and a group of participating chefs, including Eric Ripert, Daniel Boulud, and Francois Payard to create dramatic French dishes like oeuf en gelée and pithivier of pheasant. A first-class ticket to the SS Wolfsonian dinner cost a whopping $1,500, and the proceeds benefited the museum as well as the FIU School of Hospitality and Tourism Management. Though we'll never know what Boulud's halibut (pictured) tasted like, these photos nearly give it away.