Feast

Feast Steward
Baroness Angharad ferch Tangwystl email_icon		 Angharad

Feast Price

$10 pre-registered, $12 at the gate.

Feast Menu

A Winter feast in the style of fourteenth century England.

  • On the table
    • Bread
    • Butter
  • First Course
    • Allowes of Roast Pork (Pork Loin, Ground pork, Grains of paradise, Cinnamon)
    • Preserved cabbage (cabbage, salt)
    • Compote (root vegetables, vinegar, spices)
    • Chyches (Chickpeas, Garlic, Salt, olive oil, cinnamon, Ginger, grains of paradise)
    • Aturmyne (Rice, Fig, Honey, Wine, mace)
  • Second Course
    • Mock venison (Beef, Red wine, Vinegar, cubeb, cloves, cinnamon)
    • Furmenty (wheat, vegetable broth, eggs)
    • Cheese Tart (flour, butter, eggs, cheese, cinnamon, ginger)
    • Chard in almond milk (chard, almonds, white wine, saffron)
    • Pears n Syrup (pears, honey, white wine, mixed spices)
  • Third Course
    • Douce Ame (chicken, rice flour, milk, honey, herbs)
    • Rastons (egg bread, butter)
    • Fritters (rice flour, eggs, parsnips)
    • “Fenkel” Sops (fennel, onions, vegetable broth, bread)
    • Dariole (flour, eggs, milk, honey, almonds, spices and dried fruit)