The Phantom Of The Opera's Luxe 25th Anniversary Bash

In its 25 years on Broadway, The Phantom of the Opera has become a classic and a must-see for any aspiring theater aficionado.

In honor of its quarter-century celebration, the cast and crew celebrated with a fete for the ages at the New York Public Library on Jan. 26 — 25 years to the day after it premiered. On Broadway since its debut on Jan. 26, 1988, The Phantom of the Opera has grossed more than $888 million.

After the Saturday evening special performance, 1,200 guests dressed in their finest headed to the landmark New York building and were treated to butlered hors d'oeuvres and small plate stations by Canard, Inc.

With the dramatic space draped in the show's signature rose-red color, it made for a seriously beautiful setting, not to mention the people in costumes from the show roaming the candlelight halls.
With food stations and bars scattered throughout, the menu was nothing extensive and decadent.

Here's a peek at the elaborate list:

Passed Hors d'Oeuvres

Julienne of seasonal vegetables with radish sprouts, ginger, and tofu in aromatic rice paper

Barquettes of apple, Brie, and sage

Wonton "boats" with green apple, Brie, sage, and port glaze

Winter purse: arugula leaf wrapped and skewered "purse" of roasted red and yellow beets, with chèvre

Seared diver scallop with jalapeño relish on wonton crisp

Smoked Scottish salmon with crème fraîche and caviar on small buckwheat waffles

Modern shrimp cocktail

Skewered "ribbons" of fresh shrimp with crispy cocktail sauce

Roasted vegetable ragù in a blue corn cup with herbed chèvre

White truffle arancini: crispy risotto puffs with white truffle pâté, Parmesan

Rare sirloin with horseradish cream, enoki, and micro greens

Croque-monsieur: mini French grilled ham and Gruyère sandwiches, served warm

Little sliders: bite-sized Angus beef sliders with Cheddar, ketchup, and lettuce on sesame buns

Small Plates

1.  Charcuterie

Selection of crudités of the season: red and yellow peppers, asparagus, endive, plum tomatoes, and stemmed baby carrots with fleur de sel and fresh herb dip

Cheeses: Parmigiano-Reggiano, Manchego, and Vermont farmhouse Cheddar with a variety of seedless grapes and strawberries

Sliced salamis, sopresattas, and prosciutto with assorted mustards bar, marinated olives, and pickled vegetable condiments

Hummus and baba ganoush served with fresh pita, crispy flatbreads, sliced baguettes, crackers, and focaccia

2. From the Sea

Smoked Scottish salmon terrine: dilled crème fraîche, lemons, and capers
Ahi tuna wrapped white asparagus
Salad of micro greens with pine nuts and citrus vinaigrette

3. On Land

Prime Angus beef: pepper crusted miniature filets, with bourbon-black garlic gastrique, olive oil potato croquettes
Green pea gelée with prosciutto crisp and pea shoot garnish
Golden beets salad with fennel and orange slaw, orange, chèvre, and orange vinaigrette

4. In the Air

Raviolis of duck confit with wild mushroom demi glace
Breast of Cornish hen
Wild rice "pudding" with slowly cooked soy, molasses, currants, almonds
Snow peas and carrots julienne, lemon zest butter

5. On the Grill 

Tomato, zucchini, and patty pan squash
Large Gulf shrimp with lime cilantro marinade
American lamb
Tandoori spice rub, mint chutney
Salad of julienned root vegetables: parsnip, fennel, beet, rutabaga

6. For Comfort

Truffled macaroni and cheese in small squares
Barbecue short ribs of beef on poppy seed brioche buns
French fries with mayonnaise and ketchup

7.  And Something Sweet

Winter parfait: Poached winter fruits, angle food, lemon curd, orange crème anglaise, pineapple
Chocolate pots de crème, whipped crème fraîche, crème brûlée, driscoll strawberries in raspberry sauce, chocolate diamonds, butter pecan tarts, and chocolate praline dacquoise