ES - fwd: ANST - Steppes 12th Night

Tue Jan 6 14:01:56 PST 1998

Great information!

I have a few questions........As I have reciently moved, cannot seem to find my
Scroll....Therefore I have no location information or times for 12th Night.
HELP!  (please)

Many Thanks,
Muirgein
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owner-elfsea at Ansteorra.ORG on 01/06/98 10:29:49 AM
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Subject: ES - fwd: ANST - Steppes 12th Night

Thought I'd pass this along.
I won't be able to make it to the event, but I have a good excuse.
(I'm helping to relocate another Trimarian to Ansteorra this weekend)

~Johan

------------------
Original text

From: mfgunter at fnc.fujitsu.com (Michael F. Gunter), on 1/6/98 2:13 PM:
To: ansteorra at Ansteorra.ORG

Good Greetings All,

Well Steppes 12th Night is this weekend and since no feast menu has been posted
I will list the tentative menu.

Since the Gulf War Artisans finalists will be chosen at this event and also
since
there has been new interest in period foods I have created this meal in the
sense
of an A&S entry, even though it isn't one.

The feast will be in three courses. It is arranged as many period feasts were,
each course is a complete "meal" in itself, each becoming fancier and smaller.

Also, since by the third course most people are wanting to go and socialize
instead
of sitting around for the next course, the third course will be platters of
finger
foods placed to the side so the revelers may nibble at their leisure for the
remainder of the evening. This was also done in period.

We are working on a handout showing the menu including each dish's ingredients
and
the documentation for the recipe as well as any special notes.

On the table:  Bread and honey.

1st Course:

Roast Pork with Garlic/Pepper sauce & Strawberry sauce.
Saffron Rice
Lombardy Brewet (like a thick chicken stew) in bread bowls.
A tart of Carrot & Parsnip.
Apple slices battered and griddled.

2nd Course:

Beef in a spiced broth.
Chicken in citrus sauce.
Mushroom pasty.
Peascods in butter.
Lentil salad.
Boiled cream tart.

Platters:

Cuskynoles (a fruit & nut ravioli)
Cheese toasts
Dates, Apples, Pears, etc...

I may not be providing any drinks so it would be a good idea to bring
some of your own, just in case.

I hope y'all like it. I'm cooking for 400 so everybody's welcome.

Also anyone who is serving can sign up at the door and get in for half price.
All servers and those who will be busy during the feast will be fed beforehand.

I hope to see you there!

Yers,

Gunthar
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