Fine dining on day of The Dead
Take place in the Gresham. No less than 150 guests are expected there tonight for the sold-out event and will dine on the same food as in the story.Joyce’s story menu is simple, but ambitious: “Goose, ham, spiced beef . . . two little minsters of jelly, red and yellow; a shallow dish full of blocks of blancmange and red jam . . . Purple raisins and peeled almonds, Smyrna figs, custard topped with grated nutmeg, a bowl of chocolates . . . oranges, American apples . . . with port, dark sherry, stout, ale and minerals.”
“For cost reasons we’re providing turkey, not goose, but everything else will be the same – except the cigars,” laughs Conroy.
She recalls that the specific food choices in the story had their origin in a vivid memory of Joyce’s. “When he and Nora Barnacle went to live in Trieste, they were a young, married couple, far from home, with no money. They spent their first Christmas Day in bed, and daydreamed about the food they would eat if they could afford a big feast.”
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