Chapter 28

It was a time of great excitement for Franklin Wilder.

His friend Sebastian de Alba had invited him to a reception at the Cuban Embassy in Washington. The senior de Alba had just been posted to the position of ambassador from the island nation.

De Alba had met with President Wilson and presented his credentials. Along with the pleasantries there was a frank discussion of the regulation of sugar and the US military presence in the country since the end of the Spanish American War. Tensions had been mounting between the two countries and President Wilson was concerned by the influences of other less democratic nations. The President also wanted to keep distilled spirits regulated. Ambassador de Alba had businesses and heavy financial interests in both sugar plantations and shipping companies. Wilson also recognized that the island was only 90 miles via the Straits of Florida. Smuggling had been common place and he was determined to bring it to an end. He felt that de Alba’s appointment would help him and the State Department monitor his activities.

When the de Albas were setting up their new residence in the embassy, they brought with them an entire retinue of servants including maids, grooms, cooks and gardeners. All of the employees were loyal to the family and had served in various residences owned by the family. But here, de Alba wanted only the finest of his employees. He was determined to take Washington by storm and create a dynamic and sophisticated appearance. Among this staff, he brought four cooks. They were versed in national dishes of Cuba as well as Continental and European cuisines.

On this particular evening, a reception was being given by de Alba to celebrate his appointment and to show Washington society that Cuba was in fact a very civilized and gracious country. Two-hundred and fifty of Washington’s most elite society was expected to be in attendance. The guest list also included the President and Mrs. Wilson. De Alba knew that Franklin’s presence would be helpful because Wilson had married Ellen Axson from Savannah, in the parlor of the Independent Presbyterian Church. Ellen was the minister’s daughter.

The finest French champagne would be flowing. Appetizers, included a Cuban delicacy called Coctel de Camancers were to be offered. The Coctel was a specialty of the Island and the shrimp had been imported from Cuba.

The day of the event the embassy was a beehive of excitement. Florists were bringing in fresh orchids (unheard of in the frigid Washington winter). The head house keeper was stealthily in charge of the multitudes coming in out of the house as well as overseeing the household staff. Silver was cleaned to gleaming perfection. Crystal was polished with chamois to give it a translucent appearance. All would be in perfect readiness for the evening.

Sebastian decided he and Franklin would go riding and spend the day away from the fracas. The groom readied the horses and the young men set out to explore the city. The temperatures were frigid but they did not care. They enjoyed each other’s company and had a mutual appreciation of discovering new places. Franklin was enamored with the architecture and the landscaping.

An hour before the reception, the young men returned to the embassy to get ready. It would be considered the height of ill manners for any of the family not to be present when the first guests arrived.

Franklin had never had a valet help him dress before, but one had been assigned to him during his stay. He thought to himself that this must be the pinnacle of gracious living. As the valet was helping Franklin with his cufflinks, Sebastian entered the room. Sebastian dismissed the man and presented Franklin with a small leather box with “Tiffany’s” printed on the exterior. Franklin opened the box. Inside were the most handsome cufflinks of gold and a copper-like crystal. Sebastian explained it was Chalmersite, the national gemstone of Cuba. Sebastian took them out of the box and proceeded to assist his friend in getting them onto his cuffs.

As he was doing so, Franklin noticed Sebastian was wearing an identical pair.

Coctel de Camarones

INGREDIENTS

2 lbs large shrimp, peeled and deveined
Juice from 2 limes
Salt and pepper to taste
3 Roma tomatoes, seeded and diced
1 onion, peeled and diced
1 large cucumber, peeled and diced
2 jalapeno or Serrano peppers, seeded and chopped
1/2 bundle cilantro, stems trimmed and chopped
1/2 c of Southern Conserve Coastal Catsup
1 c shrimp (reserved from poaching shrimp) or clam juice
1 c vegetable or tomato juice
2 large avocados, pitted and diced

Serve with:

Hot sauce
Saltine crackers
Tostadas

DIRECTIONS

In a pot over medium heat, bring salted water into a boil. Add shrimp and cook for about 2 to 3 minutes or just until color changes. Drain shrimp, reserving 1 cup of the poaching liquid.

Chill shrimp and reserved stock in the refrigerator for about 1 hour.

In a bowl, combine shrimp, tomatoes, onions, cucumber, jalapeno, and cilantro.

Add lime juice.

Add the Coastal Catsup and stir to combine.

Add 1 cup shrimp stock or clam juice and 1 cup vegetable juice (or use 2 cups Clamato juice).

Add avocados. Season with salt to taste. Gently stir to combine.

Refrigerate for about 10 to 15 minutes to allow flavors to meld.

Divide into cocktail glasses and serve with saltine crackers or tostadas.