= Lunch =
Prepared by Maestra di Cuisine Helewyse de Birkestad
A simple tavern lunch will be provided.
A generous bowl of either:
Beef and potato stew –beef, onion, garlic, potato, carrot, beef bouillon, thyme, salt, pepper, Worcestershire sauce
Vegetable chickpea stew – butternut squash, chickpea, onion, carrot, celery, cumin, coriander, garlic, paprika, ginger.
A roll and butter (Gluten free available)
Fruit (clementine or grapes) and a cookie (chocolate chip or peanut butter or candied orange and white chocolate).
Drink from the beverage bar.
= All-Day Beverage Bar =
Sponsored by Maestra di Cuisine Helewyse de Birkestad
Bring your own mug, drop $1 in the donation jar and help yourself to:
Various home produced syrups served with seltzer water (10 gallons seltzer will be provided). Flavors include:
Lemon and lime
= Feast =
Prepared by Lord Samson Muskovich, Head Cook
In keeping with the theme of unified diversity present in the event, I have samplings of cuisine from both Mongolia and Normandy (France) present in this year’s feast. Ingredient lists will be provided in the upcoming weeks for those who have allergy and dietary concerns.
On The Table:
Spelt Grain Bread – Grains provided by Godryck of Moonshadowe and Haelga Laurelai Ingrdottir
Cheese Board – Sharp Cheddar, Mozzarella, Fresh Mongolian Byaslag Cheese
Blueberry Mead (Made in Feb 2017)
“Meadish Sweetballs” – Meatballs braised in herbed mead, served with a savory honey cream sauce and berry sauce
Salad with vinaigrette
Saffron Rice – Jasmine Rice, Veggie Broth, Saffron
Fried Spinach – Olive Oil, Garlic, Spinach
Marinated Garlic Mushrooms
Khorkhog (Mongolian Pot Roast) – Beef, Cabbage, Onions, Carrots, Salt, Pepper, Garlic
Bourbon Bacon Baklava
Cake by Dana Becker