[Sca-cooks] Feast yesterday....

[Elaine Koogler]

Stephen Bloch wrote:

>> Yesterday, a neighboring Barony of ours did a Burgundian event that 
>> was really cool...lots of good fellowship, music, dancing, etc. 
>> However, the highlight of the day was the feast.  The person in 
>> charge was coming up from North Carolina, but couldn't make it 
>> because his wife was involved in a pretty serious auto accident...all 
>> are ok, though.  So the "sous-chef" took over...one Valhalric, 
>> formerly of the Midrealm...ring a bell, Alys Katherine? It was an 
>> incredible feast...lots of really great food that included a 
>> wonderful chicken with a sauce Barbe Robert, served over rice, beef 
>> with a garlic sauce with pickled brussels sprouts, mushroom pasties, 
>> a dynamite sambocade with home-made whipped cream, rissoles with 
>> figs, raisins, etc. and pears with honey.  There were other things as 
>> well, but I don't have the menu or any of the recipes here.  Count 
>> Valhalric, with the assistance of a number of folk, did a really 
>> impressive job.
>
>
> We were at this event too.  It wasn't the most elaborate feast, but 
> every single dish was both tasty and at least plausibly period.  (The 
> menu on the table listed the names of the dishes, and their 
> ingredients, but didn't mention where each recipe came from.  We 
> recognized a few as being from Chiquart or Menagier, and the rest 
> wouldn't have been out of place there.)  Servers kept coming by the 
> table to take away our leftovers from previous courses, and we kept 
> sending them away empty-handed because we thought we MIGHT want 
> seconds (or thirds) of this dish or that.
>
> I tried to get some leftover chicken to take home, but it was gone. I 
> scored some Brussels sprouts and a whole sambocade, though....

I understand, from one of our cooking Laurels, that Count Valhalric did 
have documentation for everything, though I didn't get a chance to look 
at it (we were among the "woose's" that headed out when it started 
snowing.)  I agree, however, that it would have been helpful if he had 
noted the source of the recipes on the menu sheet.  He, along with his 
mentor, Master Robear de Bardolph, are cooking Atlantian Coronation, 
which will be in the same area.  Can't wait.

Kiri (green with envy over your getting a whole sambocade!!...and the 
Brussels Sprouts were dynamite as well)