Feast

Correction: Information Summary for Gryphon’s Fest 2014: The Noble Beasts of Calontir

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The feast info in the info summary posted today was incorrect. The correct feast information was posted a few days ago (http://falconbanner.com/2014/09/10/gryphons-fest-feast-information/)

To recap the correct information:

Sur La Table:  Bread, Butter, “Puddleford Persimmon Chutney,” Assorted small pasties (beef, mushroom, pork)

1st course:  “Small game birds” with 2 sauces (one fruit, one rosewater), a “Tart of Greens”
2nd course:  Venison, Frumenty (a grain dish, similar to oatmeal, but with savory spices), Peas
3rd course:  Roast pork, Compote of apples and walnuts, Stuffed tubes (fried cheese)
Dessert: “Slices” (a pastry of figs, almonds, and raisins), Candied Orange Peel, and “Tart de Pommes” (apple pie)As previously mentioned, there will be an “off board” option, for anyone interested. The off-board will be all the dishes that are NOT specifically “meat.”  (The idea, here, is to bring your own meat-of-choice.  We will provide a place for the cooking of said meat.  We will then provide all the side dishes, drinks, and desserts…all this, for the lowlow price of $5.  Limit of 20 off-board tickets.)

Vegan alternatives can, and will *cheerfully* be, made available, on request (in advance, please!  I’m not asking for a paid pre-registration, just let me know, so that I can plan for the vegan substitutes I will need to buy).

I would be very grateful if anyone who is interested in either the “off board” option, or the vegan option, would please let me know, some time before Thursday, 9/25 (since that’s when I’ll be doing the bulk of my shopping).

Thanks, much.
Fiondel
Feast Steward, Gryphon’s Fest

Gryphon’s Fest Feast Information

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Sieved from the Calonlist:

First, a reminder of the menu for this feast:

Sur La Table:  Bread, Butter, “Puddleford Persimmon Chutney,” Assorted small pasties (beef, mushroom, pork)

1st course:  “Small game birds” with 2 sauces (one fruit, one rosewater), a “Tart of Greens”
2nd course:  Venison, Frumenty (a grain dish, similar to oatmeal, but with savory spices), Peas
3rd course:  Roast pork, Compote of apples and walnuts, Stuffed tubes (fried cheese)
Dessert: “Slices” (a pastry of figs, almonds, and raisins), Candied Orange Peel, and “Tart de Pommes” (apple pie)

As previously mentioned, there will be an “off board” option, for anyone interested. The off-board will be all the dishes that are NOT specifically “meat.”  (The idea, here, is to bring your own meat-of-choice.  We will provide a place for the cooking of said meat.  We will then provide all the side dishes, drinks, and desserts…all this, for the lowlow price of $5.  Limit of 20 off-board tickets.)

Vegan alternatives can, and will *cheerfully* be, made available, on request (in advance, please!  I’m not asking for a paid pre-registration, just let me know, so that I can plan for the vegan substitutes I will need to buy).

I would be very grateful if anyone who is interested in either the “off board” option, or the vegan option, would please let me know, some time before Thursday, 9/25 (since that’s when I’ll be doing the bulk of my shopping).

Thanks, much.

Fiondel
Feast Steward, Gryphon’s Fest

Cattle Raids Feast Menu

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Greetings Calontir! Cattle Raids is quickly approaching in the Barony of Mag Mor. August 23rd will soon be upon us. We hope that many of you can attend. If you are still considering whether to make the trek, please allow your stomach to make the decision for you. Mistress Gwyneth Espicier has a most wonderful feast planned for us. It should not be missed!

Seraphina Brugari
Baroness of Mag Mor
Autocrat Cattle Raids 2014

Cattle Raids 2014 Feast
Ancient Greco-Persian Feast
Feast fee $10
80 seats available

1st course (Greek & Persian)
Fresh Cheese (Plain and Garlic)
Olive Tapenade
Bread
Meatballs
Herb Omelet

2nd course (Persian)
Chicken Stew with Walnut and Pomegranate
Jasmine Rice
Persian Yogurt with Cucumber

3rd course (Greek)
Pork & Beef Skewers
Chickpeas
Stewed Mushrooms

Sweets (both Greek & Persian)
Cheesecake
Date & Pistachio Balls
Fruit

Ingredients:

Fresh Cheese, Plain and Garlic –- (milk, enzymes, salt) and (milk, enzymes, salt, garlic)

Olive Tapenade — black & green olives, cilantro, fennel greens, mint, cumin seeds, wine vinegar, olive oil

Bread -– wheat flour, salt, milk, yeast, egg, butter, vegetable oil

Meatballs –- beef, bread crumbs (wheat flour, yeast, salt, aniseed, coriander seed, nigella seed), onion, egg, oregano, mint, parsley, salt, pepper

Herb Omelet –- egg, green onion, olive oil, parsley, cilantro, dill, spinach, fenugreek, wheat flour, salt, pepper, cinnamon, cloves, cumin, coriander seed

Chicken Stew with Walnut and Pomegranate –- chicken, chicken stock, onions, butter, olive oil, pomegranate, walnuts, sugar, cardamom, cinnamon, nutmeg, pepper

Jasmine Rice –- rice, salt

Persian Yogurt with Cucumber –- yogurt, cucumber, mint, salt, pepper

Pork & Beef Skewers –- pork marinated in olive oil, garlic, thyme, oregano, salt, pepper and beef marinated in olive oil, wine vinegar, cumin, dill, salt, marjoram, thyme

Stewed Chickpeas –- chick peas, green onions, olive oil, garlic, cumin, sage, coriander seed, salt, sesame paste

Stewed Mushrooms –- mushrooms, olive oil, fish sauce, honey, pepper, lovage

Cheesecake –- cottage cheese, wheat flour, egg, honey, poppy seed

Date & Pistachio Balls –- date, pistachio

Gryphon’s Festival Event Flyer and Feast Information

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The Gryphon’s Festival 2014 event flyer is now online.

http://www.threeriver.org/event/gryphonsfest.html

In addition, HL Fiondel Songspinner has provided some details on the feast she will be presenting.

Feast: $10 (limit 80) — This will consist of all dishes, including meat entrees.
Below the Salt: $5 (limit 25) — This will consist of the side dishes only, plus dessert and drinks.

Vegetarian and vegan options will be available. Please give Her Ladyship advance notice if would like to take advantage of this option so that sufficient quantities can be prepared.

Finally, an “in-depth, down-to-the-last-teaspoon, list of ingredients of everything being served” will be available at Gate when checking in.

Feast Menu for Crown Tournament

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From Qadiya Catalina de Arazuri:
A Roman Feast
The First Course:
Bread, Cheese: Both Hard and Herbed, butter, Kalamata and green olives, and grapes
 
The Second course:
N PULLO ELIXO IUS CRUDUMBroiled Dill Chicken
Dill, mint, vinegar, broth, mustard, raisin wine and leeks
INTUBA ET LACTUCÆ
Endives and Lettuce
Endives, Lettuce, honey, vinegar, chopped onion, dates, pine nuts
 
ALITER PORROS
Leeks and Beans
Borlotto beans, leeks, salt, pepper, cumin, broth
 
The Third Course:
ATINA LUCRETIANAA Lucretian Dish 
Pork tenderloin, scallions, salt, pepper, raisin wine, savory
 
ALITER: FABACIÆ EX SINAPI
Mustard Beans
Borlotto beans, Mustard seed, honey, pine nuts, rue, and vinegar
Asparagos
Asparagus
Lightly salted
 
Dessert:
ALITER DULCIA
Another Sweet Dish
Fine white bread soaked in almond milk and eggs, then fried
Served with honey cream
PATINA DE PIRIS
A Dish of Pears
A pear custard
 
GUSTUM DE PRÆCOQUIS
Compote of early Fruit
Peaches, Pears, Apples, Dates; spiced with allspice and honey

An announcement in regards to Crown Tournament Feast:

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Per Their Royal Majesties request and due to time restraints on the site, Feast will be served during court.

There are going to be reserved tables for those eating feast, tables for those who wish to bring in their own meal, as well as an area for non-eating members of the populace.

Court/Feast is currently scheduled to begin at 4:30 or at Their Majesties Pleasure.

In Service to the Crown,
Qadiya Catalina

Upcoming Feasts

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Saturday, February 15, 2014
Feast Steward: HL Fiondel Songspinner
Feast
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)
Cabbage
Second Course
Beef or pork in Shallot and wine sauce
A food of pears (v)
Rice from Greece (v)
Dessert
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)