Upcoming Feasts


Saturday, February 15, 2014
Feast Steward: HL Fiondel Songspinner
Come enjoy the hearty German fare provided for our Changeling Feast in the evening following court. In celebration of Mardi Gras, we will once again host a “Changeling Feast” like in the days of old. Come as you are normally not – trade clothing with your friends, dress in a different era or geography from your normal persona, or maybe even come as a play on words or wear a masque to hide your true identify. This is an opportunity to have fun and be creative.
Additional entertainment will be provided during feast as well
Menu (subject to change as details are finalized): (v)=vegetarian
Auf Dem Tisch
Heathen Cakes (small dough pasties with bacon, apple, and pepper)
Hearty bread (multigrain) with butter (v)
Meat tray
Roasted “Milk” (vegan)
First Course
Hens from Greece (roasted chicken baked in pie)
Food of beans with flat bread (v)
Second Course
Beef or pork in Shallot and wine sauce
A food of pears (v)
Rice from Greece (v)
Fashing doughnuts (v)
Grape Pudding
Snow (whipped cream, served with fruit sauces)
Saturday, March 29, 2014
Feast Steward: Maestra Suzanne de la Ferté
A Roman Feast based on the Writings of Apicius
Lustratio – Hand Washing
Gustum (Appetizers) – 1st Course
Ova Elixa – Hard Boiled Eggs w sauce (garum, garlic, olive oil, pepper)
Panis focacius – Flatbread / Foccacia (flour, sugar, yeast, olive oil, sea salt)
Appendix Vergiliana, Moretum – Cheese Round with Herbs (goat cheese, garlic, cloves, celery, coriander, salt)
Salsum Sine Salso – Liver Pate (chicken liver, white pepper, garum, olive oil, crushed black pepper)
Epityrum – Olive Paste (olives, olive oil, vinegar, coriander, cumin, fennel, mint)
Mensa prima: cena prima – 2nd Course
Pullum Paroptum – Roasted Chicken (chicken, pepper, garlic, parsley, broth, oil)
Carotae – Fried Carrots (carrots, olive oil, white wine, salt, pepper)
Cucumeres rasos – Cucumber Salad (Cucumbers, garum)
Bolitos Aliter – Grilled Mushroom Caps (mushrooms, salt, olive oil, broth, wine, pepper, honey, roux (flour, oil))
Mensa prima: cena alterna – 3rd Course
Aprum Assum iura Ferventia Facies – Roasted Boar (pork) with Cooked Sauce
Aliter Betas Elixas – Beets with Mustard (beets, whole grain mustard, oil, vinegar)
Aliter Curcurbitas Frictas – Fried Squash (squash, olive oil, wine, salt, pepper)
Lustratio – Hand Washing
Mensa secunda – 4th Course
Pear Patina – Pear Custard (pears, white wine, honey, pepper, cumin, passum/raisin wine)
Dulcia Domestica – Stuffed Dates (dates, coarsely ground walnuts, salt, honey, red wine)