Dinner en homage Mrs. Robinson

Cafe Drake is merely preaching to the choir and reading to the already literate when we state the obvious fact that legendary stage and screen actor Anne Bancroft has the most distinguished of careers spanning decades and dozens of awe-inspiring character performances (or more correctly, inhabitations). Still, we're partial to her iconic performance in 1967's The Graduate as the absolute pinnacle of chic perfection and icy glamor. Only more endearing (and disturbing) are the flawed aspects of this semi-tragic figure, but indulging our superficial side we can't get past the wardrobe, the witty sarcasm, the enchanting ennui of the elegant housewife. 

In honor of both Ms. Bancroft and her timeless alter ego (though Bancroft stated many times in interviews she found the association tiresome), Cafe Drake presents below an imaginary menu for a guest we will never host, and never could in reality given her fictional status. Then again, that's never stopped us before. Appropriately, we have tailored the evening's meal (food and wine selections) to the time and milieu of Mrs. Robinson, drawing from our archives of retro classics still withstanding time's test.

DINNER EN HOMAGE MRS. ROBINSON

Cream of Mushroom Soup

Garlic Croutons

California Pinot Noir

Rack of Lamb Dijonnaise

If your knife skills are rusty (pun intended) have the butcher clean - or "french" - for you a double rib rack of lamb. This will be a special and relatively expensive meal so don't skimp on this step; otherwise the less than clean bones may burn in the oven. This part you can do yourself: remove the fat on both sides of the rib with a sharp knife, exposing the muscle but not cutting into it.

Rub each rack with olive oil and sprinkle with salt and black pepper. Roast 15 minutes in an oven preheated to 400 degrees F. Do make certain the oven is hot, i.e. begin preheating 10 minutes or so (for older model ovens) before cooking lamb. After 10 minutes remove racks from oven and brush with 3 or more T. of good Dijon mustard. Sprinkle each rack with 1/4 cup breadcrumbs; if you can find good seasoned ones by all means use (otherwise sprinkle lamb additionally with rosemary, oregano and more salt).

Spoon 2 T. of melted butter on each rack and return to oven for 10-20 minutes. The timing is crucial but only really concerns the degree of doneness you prefer.  20 minutes total should produce a lovely medium-rare chop; if you cook the meat till well done (i.e. tough, gray and chewy) consider purchasing a cheaper cut of meat and preparing differently (stew, ragu, etc).

Let the racks rest 5 minutes before carving into individual portions. This recipe will serve 6 easily provided you offer side dishes.

Serve with a good Zinfandel. Hey, this is an extravagant meal!

Broiled Tomatoes

Salad of Boston Lettuce and Endive

Cantaloupe in Port

What could be easier than this? 

Peel and cut cantaloupe into 1" cubes (a bit larger is okay as well).  Toss fruit with tawny port or Madeira, using a ratio of 2 T. per average size melon. Refrigerate for up to 3 hours and rest at room temperature for 15 minutes prior to serving.