[Sca-cooks] Feast- Sword and Chrys. event

[Christine Seelye-King]

This lady attended my Feast Planning class at Pennsic, and we stood around
for quite a while afterwards talking about this event.  It sounds really
fascinating, and an organizational challenge, to be sure.  Wish I could be
there, someone go and make sure you post a detailed review!
Mistress Christianna

> > Konnichiwa from the Toji-bugyo of the Sword and Chrysanthemum event!
> >
> > Many people have asked me about the food for the event because they
would like to see what the menu for the Formal Feast consists of before they
commit to it. Because the availability and pricing of some items fluctuates,
> > I cannot guarantee that every single dish on the menu will appear in the
feast, but the menu is:
> > 	Plain Rice
> > 	Miso Soup with Somen (thin noodles)
> > 	Seasonings (vinegar, salt, shoyu)
> > 	Pickles made with root vegetables
> > 	Egg "Tofu"- steamed egg custard
> > 	Edamame - green soybeans
> > 	Tuna Sashimi (raw) with Vinegar Sauce
> > 	Fukume-ni - Shiitake simmered in shoyu
> > 	Steamed Clams
> > 	Asparagus Spears with Walnut Sauce
> > 	Chestnut Rice
> > 	Duck Soup with Wakame seaweed and Daikon
> > 	Grilled Salmon
> > 	Simmered Dried Abalone or Squid (depending on availability)
> > 	Kakinamasu - Persimmon & Daikon in sweet vinegar dressing
> > 	Simmered Deer Meat
> > 	Octopus or Squid Salad
> > 	Grilled Eggplant with Miso
> > 	Kashi (Desserts) and Green Tea Tasting:
> > 		Peaches and/or Apricots
> > 		Shaved Ice with Maple Syrup
> > 		Zenzai - Mochi with Sweet Adzuki bean "Soup"
> > 		Roasted Pine Nuts
> >