Scene's perfect implosion party planner!

Frantic about last-minute planning for your Kingdome Falls Down Goes Boom Party Sunday?

At wits' end over what food to serve, which cocktail to stir, an outfit, dancing, videos, AGONY!!!

Calm yourselves.

We are here to rescue you - with Scene's Perfect Implosion Party Planner.

Thanks to several Seattleites noted for their expertise in the party field, we have ingredients suitable for any celebration of a conflagrant nature - or not.

You have two days to round up the ingredients - oh, and learn how to dance.

Have a blast!

Here's the perfect Implosion Cocktail for Scene's Perfect Party.

It was created just for you by Steve Burney, lounge manager for Oliver's at the Mayflower Park Hotel in downtown Seattle. Perhaps you noticed, as you stared at the lone, soused olive in the bottom of your empty martini glass, that Oliver's is a many-times champeen in annual contests for the making of said drinks in these parts.

Tip: You should try this in the comfort of your own home.

1) Take a champagne flute glass and fill half full with sparkling wine. (Chateau Ste. Michelle Brut works nicely.)

2) Add 1 teaspoon (or one packet) of fine, granulated sugar. Just drop it into the drink all at once. The sparkling wine should explode (implode?) into bubbles that rise up and cascade over the top of the glass.

3) As the drink settles down, squeeze 1/4 slice of blood red orange into the drink. The juice will ooze down in layers of red, symbolizing taxpayer pain and anger over the millions of dollars evaporating in a cloud of dust.

4) Add more sparkling wine to top off, leaving room for a final ingredient.

5) Add 1/4 ounce Grand Marnier. This gives the cocktail a brownish haze that should somewhat resemble the rubble of the vanquished Kingdome.

6) An optional garnish of an orange twist or slice can be added for enhancement, but it's probably more fitting to skip the garnish and have the drink as unadorned as its inspiration was.

Every party needs a food plan, and Scene's, of course, is perfect, thanks to Tom Douglas, owner of the Dahlia Lounge, Palace Kitchen, Etta's - oh, my, the list just seems to go on and on. He created the Kingdome Implosion Brunch for us. Of course, he's developed lots of food items, but this brunch is . . . explosive! Make sure you try the recipe - and may all your souffles fall!

Menu Item No. 1

Kingdome Corned Beef Hash with Poached Golden Eggs, Shredded-to-Bits Potatoes and Hold-on-to-Your-Hard-Hat Habanero Ketchup

To plate: Spread the hash browns all over the plate, slop on the corned beef hash. Flip the poached eggs high into the air and let them hit the plate so the yolks smash all over. Serve with a side of Flat-as-a-Pancake buttermilk pancakes.

Menu Item No. 2

Fallen Souffle Surrounded by Bangers

To plate: Invert souffle in the center of plate. Surround with bangers (these are sausages, not small explosives), equally spaced around the souffle. Conduct your own "T Minus 10" countdown as souffle falls. Dig in.

Serve with warm beer in plastic cups. Don't forget to charge $8 for each one.

Recipe for Pecorino Fallen Souffles

Serves 6

(Pecorino is an Italian sheep's milk cheese with a tangy flavor. At Palace Kitchen, we serve these souffles with grilled asparagus.)

4 tablespoons butter, plus a few tablespoons more for buttering the ramekins

1/4 cup flour

1 1/2 cups milk

3/4 cup grated Pecorino cheese

3 egg yolks

1 teaspoon kosher salt

1/2 teaspoon freshly grated black pepper

3 egg whites

- Tom Douglas

Preheat the oven to 375 degrees. Butter six 6-ounce oven-proof ramekins. Set aside. To make a bechamel (white) sauce, combine the 4 tablespoons butter and flour in a heavy-bottomed saucepan over medium heat, stirring until smooth. Add the milk gradually, whisking until smooth. Bring to a simmer and cook for about 5 minutes, stirring, until the "floury" taste is cooked out. Transfer the bechamel to a bowl and allow to cool. Whisk in the cheese, the yolks, salt and pepper. In another bowl, whip the egg whites to soft peaks. Carefully fold the whites into the bechamel mixture. Divide the souffle mixture between the prepared ramekins. Place the ramekins in a baking pan and pour enough water into the pan to come halfway up the sides of the ramekins. Place the pan in the oven and bake about 30 minutes, until a toothpick poked in the center of a souffle comes out clean. Remove the souffles from the oven and give them a few minutes to deflate before serving. (At Palace Kitchen, we allow the souffles to cool in the ramekins. Then we unmold them and reheat them in a hot oven before serving.)

It ain't a party unless there's dancin' goin' on. So Herbbie Moore with Spectrum Dance Theater has choreographed a special Kingdome Implosion Dance for us. Here are some of the moves, to be done to A Tribe Called Quest's "Find a Way." Boogie till it booms.

1) The Quick Stop: Step right, raise right elbow out, bring your left foot together with right foot, bring left palm to right fist. Repeat on other side.

2) The Tarantula: Swing left arm to the left, pumping back right elbow, while pivoting body a quarter-turn left and squatting. Repeat three times.

3) The Hair Sweep: Stand up. Right arm sweeps over hair, right foot forward. Left arm sweeps over hair, left foot forward.

4) The Implosion: Stomp right foot while twirling arms, bent at elbows, in front of chest. Bend at waist, left hand to stomach, right arm straight back. Stand up, throwing right hand over head. Bend again at waist, left hand to stomach, right arm straight back.

5) The Triumphant End: Stand up. Right arm pumps overhead, with elbow bent and hand clenched. Left arm pumps up to chest level with elbow bent and hand clenched. Throw head back in triumph. Mission accomplished.