This will surely be the most macabre post on this website, but there is really nothing macabre about it. The weekend we laid Tom to rest was joyous start to finish. Since the news of his passing was out, we have been wrapped in a warm blanket of social media love. And, in a fitting send-off for Tom Fitzmorris, the entire two-day affair was filled with food he loved.
After the burial the family headed to Antoine’s, the only place for such a gathering. It was a buffet which he always poopooed, but I think he was pleased with the menu. There were pass-around apps of soufflé potatoes, of course, with the Bearnaise sauce that always accompanies them, and Andouille Sausage en Croute, the most delectable light and flaky puff pastry bites with a slice of andouille and some mustard inside.
This was to honor Tom, so oysters had to be somewhere. I figured he would have chosen Oysters Foch, but this was not a gourmet crowd, Lisa Blount wisely ordered fried oysters with a Foch sauce for dipping.
On the buffett was a Shrimp Remoulade salad, loaded with shrimp tossed in remoulade sauce over a nice mixed lettuce salad. Entrees were Gulf Fish Amandine with toasted almonds in a light lemon butter Meunière, Beef Filet Tips Comeaux Prime (in a red wine cream sauce,) and Airline Chicken Breasts in a mushroom Beurre Blanc. Their delicious rice pilaf and creamed spinach were the sides. We had bread pudding for dessert.
The setting was the Twelfth Night Room, coincidentally symbolic, since Tom always loved the idea of Twelfth Night. This room has a balcony with large windows for access. We had his birthday party there four years ago.
But the big party was the previous night on Friday at Lake Lawn. A wine bar was set up by Richard Hughes from The Pelican Club,
who also brought homemade muffulettas on his delectable housemade Focaccia (God Bless you!) bread. Justin Kennedy from Parkway Bakery & Tavern brought small roast beef poor boys with hot gravy for ladling right there. We made two Root Beer Glazed hams so people could sample Tom’s signature dish, and Nicole Dorignac send the most interesting and gorgeous charcuterie platter I’ve ever seen. She also sent a hundred finger sandwiches and a fruit platter and a vegetable platter as well as king cake. (Note to self: do Dorignac’s catering.)
Desserts were everywhere as well. Besides king cakes in every corner, Shane Gorringe from Zoe’s sent 250 little tarts, and Jean-Luc Albin sent boxes of mini pastries as well. The room was brimming over with happiness and food and wine and Tom loved it.
Outside the door of this room was a television with a loop of tributes from chefs around town. We were touched by all of these, but Frank Brightsen had gone out of his way to produce it. I cried.
Back in the break room, it was quite the party. Over at the food tables, I was intrigued by the Pelican Club’s interpretation of a muffuletta. It was definitely a gourmetized version of the classic sandwich, and it was, as my brother said, next-level. Exactly the proper amount of top-level meats and cheeses with a terrific olive salad, this was hard to stop eating. I had a glass of sparkling wine with it.
My daughter was swooning over the Parkway roast beef sandwiches. She was particularly excited about the gravy, which is something I have never heard her say about anything. I tried one and definitely understood her swooning. It was superb.
Even though it was unnecessary, I wanted to have Tom’s signature dish available to anyone who had heard about it and wanted to try it. We had decided to not do it after all, but Friday morning we had everything done, so I just did the hams. We had some French bread and lots of Blue Plate Mayo there for sandwiches.
The Dorignac’s spread was gorgeous. There were a few trays of finger sandwiches, which were classic and stuffed with an assortment of the usual three meats but also a number of salads, like egg salad and tuna salad and chicken salad. There was a duo of other trays, like a veggie tray and a fruit tray, with the accompanying dipping sauces. What blew my mind was the charcuterie platter, which had literally countless items on it, including a honeycomb, something I have never seen on such a platter, or even anywhere in this country.
There was a pile of cubes of Old Rotterdam cheese, a wedge of Organic Caveman Bleu cheese, a big slab of Port Salut, Fog Lights by Cypress Grove, (the delicious soft goat cheese,) more goat cheese in Herbes de Provence and olive oil (this was in a jar,) little baby pepperoncini, Castelvetrano olives, assorted other olives like Kalamata, stuffed grape leaves, cornichons, salami roses, prosciutto, Fig spread and Sour Cherry spread and hot Coleman mustard. A “dessert” section included Marcona almonds, Candied walnuts, and orange slices half-dipped in chocolate. This was as eye-popping as it was delicious.
Over on the dessert wall were hundreds of mini pastries, including little tarts from Zoe’s that have been the only desserts we ever ate at functions around town, and mini pastries from Maurice’s which I had not run across until now. They were delicious too. And Richard Hughes also brought some chocolate chip Macadamia nut cookies. These were loaded with all the crunch and luscious chocolate anyone could want of such a cookie.
All of this was coordinated by my sister-in-law Valarie Connell, who always throws THE best parties. I knew just who to ask. She was assisted by my sisters and sisters-in-law. They even thought to grab some pics before the madness began. I didn't have to think of anything.
It was such a festive evening full of camaraderie and delicious food. Tom knew it was all there for him, and I know he was happy.
