= Lunch =
Prepared by the Canton of Foxvale
= Feast =
Prepared by Maestra di Cuisine Helewyse de Birkestad
Tentative Feast Menu for Stone Dog, Mediterranean Bazaar – The Greek Islands
The islands of Greece changed hands many times over their history, First the classical Greek city States, then the Hellenic period, followed by domination by Rome, the Eastern Byzantine Empire and lastly influence of the Persian empire. This feast has been designed based on early period recipes and references to food from the classical Greek through Byzantine period.
I believe that this menu is sufficiently varied that most individuals can eat. That being said:
If you are allergic to gluten most menu items are naturally gluten free. We will provide GF pita for the first course and rice for the second course.
If you are allergic to dairy you may avoid eating the cheese and yogurt items.
If you are allergic to tree nuts and peanuts – they are not a part of this feast.
If you are allergic to wine vinegar please let me know early on the day so I can reserve some cucumbers without dressing.
If you are allergic to citrus please let me know early in the day so that I can reserve shrimp without citrus.
If you are allergic to garlic, we are sorry that you can’t eat food that is delicious.
First course – Bread and Relishes
In classical Greek times the first course of a convivium was the serving of various relishes along with breads. We replicate that in our first course.
On the table
Pita bread – wheat flour, salt, yeast, oil *
Seasoned oil dip – olive oil, sesame, oregano
Oenogarum – wine vinegar and fish sauce dip
Roasted chick peas – chick peas, olive oil, salt, garlic
Honey glazed shrimp – shrimp, honey, lemon juice
Loukaniko – smoked sausage with pine nuts, orange peel, fennel, black pepper
Yogurt dip – roasted and fresh garlic blended into Greek yogurt
Cucumber salad – cucumbers with oil and vinegar dressing
Olive spread – a blend of green and black olives and seasonings
Feta cheese – good feta dressed with olive oil
Following the relish course we enter the main course, typically roasted meats and fish were served. Given the expense of fish in the Midwest, plus the general disdain in which it is held we are skipping the fish and serving meat instead. The Greek islands are not filled with the type of lush pasture that is needed for beef, thus goat and lamb are far more common. Likewise barley grows better in the arid and thin soils than wheat.
Roast stuffed lamb leg – lamb stuffed with sautéed leeks, garlic and onions.
Ground beef kabob – ground beef, seasoned, and grilled
Barley pilaf – barley groats, asfoetida, oil
Carrots – carrots roasted with cumin
Classically the final course was sweets with honey and the service of wine.
Dried fig and roasted apple compote
Watered wine was common, sweet and flavored with resin – to replicate this we will be making a reduced wine syrup with box wine, white grape juice and mastic. This will then be diluted with water to mimic what would have been served. Guests are encouraged to find a nice southern Italian wine or Greek wine to accompany their meal.
Barley water – was referenced as a drink in this time period and todays offering has been prepared with lemon zest, lemon juice, honey and of course barley.