[Sca-cooks] MetalSmiths Symposium - [01] Menu

[Martin G. Diehl]

Greetings,

The MetalSmiths Symposium was held October 4 - 6.

This is the menu I organized for the three meals that
were my responsibility.

I will send 2 additional messages,

	The planning process timeline (9/6 to 10/4)

	What I learned to get this done

+===+===+===+===+===+===+===+===+===+===+===+===+===+

MetalSmiths Symposium - Menu

Friday Evening's Traveler's Repast (Vincenzo)

Beef Stew: soup greens: onions, leeks, turnips,
	parsnips; chicken stock; beef (cubed for stew);
	orzo, parsley, dill, and fresh oregano.

Crudities (sliced carrots, sliced zucchini,
	scallions, celery), dip along with cubes of
	cheddar, Monterrey jack, and Muenster cheeses

Fruit (apples)

Saturday Feast (Vincenzo)

Salad (mixed salad greens, plus raddichio, chervil,
	basil, and fresh oregano) along with red
	and yellow onions, olive oil, and balsamic
	vinegar, sea salt and ground pepper to the
	guest's taste.

	From Platina, redaction by Margali.

Zucchini Frittata served unheated (grated zucchini,
	eggs, freshly grated Romano cheese, ground
	almonds, nutmeg, pepper, crème fraîche)

	Bronzimo as documented by Jacopo Carucci da
	Pontormo with redaction by Gillan Riley
	published in "Renaissance Recipes",
	ISBN: 1-56640-577-1, pp. 50

Carrots with dill and butter.

Chicken Verjus Amorosa served with orzo (boned
	chicken, minced pancetta, olive oil,
	verjus, saffron, and pepper.  Chopped mint
	and parsley added just before serving).

	Poggio Bracciolioni as documented by
	Bartolomeo Platina in a redaction by Gillan
	Riley published in "Renaissance Recipes",
	ISBN: 1-56640-577-1, pp. 21; I also have
	Platina, "On Right Good Pleasure and Health".

Beef y-Stew (beef, onions, beef stock, cinnamon,
	cloves, grains of paradise, cubebs, saffron,
	bread crumbs)

	Platina, redaction by Margali.

Linguini with pesto (fresh basil, garlic, fresh
	grated Romano, olive oil, pignoli nuts).

	Based on several modern recipes.

Zabaglione served warm (egg yolks, sugar, Marsala
	wine, cinnamon).

	Bartolomeo Scappi, redaction by Gillan Riley
	published in "Renaissance Recipes", ISBN:
	1-56640-577-1, pp. 47

Fruit (apples, dates, dried apricots)

Sunday Lunch (Vincenzo)

Assorted Cheeses

Crudities with dip

Salad (mixed salad greens, chervil, basil, and
	raddichio) with chopped red and yellow
	onions, olive oil, Balsamic vinegar added to
	the traveler's taste.

Zucchini Frittata (from Saturday night)

Beef y-Stew (from Saturday night)

Beef Stew (from Friday night)

Zabaglione served cold (from Saturday night)

Fruit (apples, dates, dried apricots)

+===+===+===+===+===+===+===+===+===+===+===+===+===+

Master Chirhart and Olwen may remember the Chicken
Verjus Amorosa that I helped plan and prepare the
year I camped with House Blackstar at Pennsic.

Now, please read "MetalSmiths Symposium - [02] Planning"

I am,
Vincenzo Martino Mazza,
In Service to the Dream

--
Martin G. Diehl