[Sca-cooks] MetalSmiths Symposium - [01] Menu
Martin G. Diehl
mdiehl at nac.net
Tue Oct 22 17:46:52 PDT 2002
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
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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)
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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
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