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Luckily, prop master Michael Jortner and food stylist Colin Flynn had some answers.
For one, those are all real lobsters.
We had 50 or 60 lobsters at one point, Jortner said.
The van Rhijin meals tend to be more conservative and traditional looking in their presentation, Jortner said.
The Russell meals tend to be more extravagant and presented in a way that shows more of the opulence.
We wanted to create a mountain of food, Jortner said.
I remember walking around with Colin and putting everything where it was.
We just kept going along the table until we filled it.
Once they had the full spread, they capped it off with sprigs of leaves and garlands of fruit.
(He got very familiar with Rhode Islands fishmongers in the process.
Anthonys Seafood in Newport was very good to us, Flynn said.)
They could go through very little or all of it, Jortner said.
Beef Wellington was a hit, and people always love dessert, Flynn said.
There was definitely a lot of cheese that people wanted.
There was a huge amount of Stilton consumed.
