The Strand Magazine, Vol. 27, No. 161, May 1904Various
General
The Strand Magazine, Vol. 27, No. 161, May 1904
Various
English literature -- Periodicals; Short stories, English -- Periodicals
The art of him who prepares the banquet has reached, in these latter
days, a distinction of novelty which might reasonably make the
gastronomer of fifty years ago hold up his knife and fork in wonder. It
is a novelty born of the desire for change. No longer does the
dinner-giver merely prepare, with the aid of his costly _chef_, the menu
for his guests and the viands on it. He--or, more properly, she, because
of the present prominence of the fair hostess--tries not only to set a
pretty table with flowers and cutlery of gold. The giver of dinners is
ever thinking of that which will make the banquet memorable to the
guest, and, in some cases, even wonders what the Press will say about
it. This means to lie awake at night, and in such nightly vigils many
wondrous things have been evolved.
Thus we have come to hear of banquets under conditions that make the
imagination reel, and arouse speculation as to what the dinner of the
twenty-first century will be like. When thirty-two people sat about on
horseback a year ago, in a temporary stable, eating from dishes handed
to them by waiters dressed as grooms, it seemed as if the top notch of
_bizarrerie_ had been reached. But, as the German says, _noch nicht_.
[Illustration: A HORSEBACK DINNER IN A HOTEL BALLROOM, THE TABLES
BEING CARRIED IN FRONT OF THE SADDLES.
_From a Photo. by Byron._]
This remarkable horseback dinner was given in the great ballroom at
Sherry's by Mr. C. K. G. Billings, of New York, and, as it was intended
to celebrate the construction of a new stable, the rumour went round
that the banquet would be held in the structure itself. The guests,
however, met at Sherry's, and were escorted to a small banquet room,
where a long table, in the form of an ellipse, was lavishly banked with
flowers. The centre space was occupied by a stuffed horse, which cast
his glass eyes curiously upon the assembly as the oysters and caviare
were served. So convinced were the guests that this was the real and
much-talked-about equestrian dinner that their surprise was great when
they were asked to follow their host into an adjoining room.
Public-domain text, read in full here on John Shaqi.
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