A Downton dinner

CEDAR RAPIDS - The table glittered with the flickering lights of five-armed candelabra, crystal goblets sparkled, silver-rimmed bone china sat on silver chargers. Menu cards in French and English topped white damask napkins. Place cards in flowing calligraphy told of each guest's seat. And peach- and ivory-colored roses gave an Impressionistic blush to the centerpiece.

Guests arrived, the men in white tie tuxedos, the women in evening gowns and occasional mink stoles. All were greeted by Stewart, the butler, later joined by Zachary, the footman, both in black tie tuxedos.

Appetizers of Lady Mary's Crab Canapés, The Crawley Sisters' Stuffed Mushrooms, and a fish-shaped Shrimp Mousse awaited the guests in the 'drawing room.”

It was as close to a 'Downton Abbey” dinner as this writer/hostess and her husband could make it.

What a hoot, I thought in the winter of 2013/14, when I spied 'The Unofficial Downton Abbey Cookbook” on Amazon.com. What fun it would be to do a tony dinner, a takeoff on the wildly popular PBS series where so much of the action takes place at the lavish dining table in the British castle of Downton Abbey.

'Downton” devotees know the elegant table is dripping with candelabra, crystal and china - and that the characters dress for dinner every night in tuxedos and evening gowns. The story showcases a plethora of aristocratic characters, their servants and all their respective travails, and takes place in the early 1900s.

I sprang the Downton dinner idea on my husband, George, who, always up for a good dinner party at our southeast Cedar Rapids home, gamely agreed.

Hence began what would turn into eight months of planning. We also limited the guest list to eight because with George and me, 10 is the number that our dining room table comfortably seats. The sole criterion: You had to be a die-hard 'Downton” fan.

My thinking heated up: Since all of us were invested in the program, we should all be invested in the meal! Each person/couple would bring a dish from the cookbook. George and I would plan the menu (and provide the entree and an appetizer), then send guests their recipes based on their interests and skills - with the guests knowing only of their own recipe. It would be kind of an upscale potluck - spiced with a dash of mystery!

If everybody brings a dish, I thought - piece of cake! What could be easier? Hah! What naiveté! It took far more time, shekels and attention to detail than I ever imagined.

Luckily, all eight guests loved the idea. The list included Rob and Kathy Toborg Cook; Terry and Joyce Moran; Duane and Kay Nesetril; Nan Riley, and Mary Sharp. After months of checking calendars, we were able to set the date: Saturday, Oct. 11, 2014.

Fortunately, I've had a penchant for table settings for many years, and George has had a penchant for crystal wine goblets. Through the decades we have accumulated a full array of both table accessories and crystal, including gold and silver chargers, individual salt and pepper shakers, bone china, silverware, serving dishes galore - and six sets of goblets! Bottom line: We didn't need to buy anything for the table for a 'Downton Dinner” - except flowers and candles.

If you want to give your own 'Downton Abbey” dinner, there is a plethora of websites with suggestions. Just Google it. I skimmed some of the sites and read copiously on the Edwardian period, when most of 'Downton Abbey” takes place.

George and I tried to make the dinner as 'Downton” as possible. As one website advised: 'Appearance is everything at Downton, so make sure you put the extra effort into creating the perfect setting for this blue blood feast. Ask that your guests dress up for the occasion ... Set a table of which Mr. Carson [the family's head butler] would be proud. Use a simple white tablecloth with your best china and silverware, and make sure to include silverware for each course.”

The cost of a 'Downton” dinner can vary widely, depending on the number and quality of amenities one wishes to add. We spent more than $500, most of that going for tuxedo rentals for George and our 'staff,” and for gift cards as thank-yous. You could, of course, do it for less.

To be clear: A 'Downton” dinner like ours would have been impossible to do without a) our relatives and b) friends. My cousin's husband and adult son, Greg and Zachary Stewart of Fairfax and North Liberty, respectively - both expert in the kitchen - snickered and readily agreed to don tuxedos and perform as butler and footman, and importantly, as chefs; Zachary's girlfriend, Annie Sexton of North Liberty, signed on as 'kitchen assistant.” My cousin, Amy Stewart, facilitated custom invitations and menu cards.

In all candor, I don't know how you could do a dinner like Downton without three people such as these in the kitchen.

The items that made the table 'Downton” - the elaborate five-armed silver candelabra - were only made possible by my friend Suzanne (Mrs. Minor) Barnes, who generously volunteered the family's heirloom candelabra - and her expertise in etiquette.

And for the crux of it all: the Menu. Most selections were from the 'Downton” cookbook. We made some adjustments after test runs of our recipes. Final menu: The aforementioned appetizers; a spinach/feta cheese/beet salad; beef tenderloin entree with Bearnaise sauce; potatoes Lyonnaise; buttered asparagus; and chocolate mousse with vanilla wafers for dessert. The menu cards finally revealed the full menu - and each creator!

The male staff in their tuxedos and white gloves glided noiselessly and efficiently in and out of the dining room. The food turned out fit for an earl, the blend of personalities was perfect, laughs were abundant, and the ambience worthy of Edwardians. In true castle fashion, the men retired to the 'study” (sunroom) after dinner, and the 'ladies” repaired to the 'drawing” (living) room.

The party broke up around midnight, all of us aglow from living 'Downton Abbey” style, if only for a brief moment. As guests headed into the Iowa night, they called back that it was indeed an 'evening to remember.”

Or in my book - a real hoot!