SC - Theme Feasts

[Robin Hackett]

Cosette wrote:

>        I would like to request  a topic of discussion.  I would like to know
>what kind of "Theme feast" you good folks on the list have always wanted
>to do.

Well, there are theme feasts my Barony of Concordia has done and there are
the ideas running around in my head.
For our Feast of the Sated Sultan event we serve Middle Eastern food and
the decor is pillows/rugs on the floor. It has met with great success. Our
cooking group (they don't want to be a guild) has created a late 14th
century Italian dinner for our own amusement and taste buds.
Personally, I would like to recreate the Pope's Vespers mentioned in the
Rennaisance Cookbook. It has three courses of over 50 dishes each!

>3)      Finally I have always wanted to do a "Funny Food Feast"  More
>adventurous food, not for timid taste buds. Period food that is not for the
>pallet of your "average" stick jock.   This would feature foods from various
>lands and time periods, that would be a little too daring to serve at a
>>"Normal" feast.

Well, we didn't serve peacock or swan, but our Crystal Snowflake Ball feast
was a collection of "delicacies" tempered with enough pork or raisen/fig
pasties to satisfy timid eaters. But I must say, the marinated herring
platters were empty (I can't say whether they were consumed though) and the
braised winter vegetables (parsnips!) and cold beet/fennel salads met with
success. I think the date roll may have looked a little too much like an
eel and it met with less success. *Our theme was under the sea so the roll
was shaped like eel with currant eyes.

Leri

robin.hackett at wadsworth.org