[Sca-cooks] Medieval Menu Month

[Johnna Holloway]

The Metropolitan Museum of Art announced in a press release that
November was medieval month.
http://www.metmuseum.org/press_room/full_release.asp?prid={C322D58F-FE57-4BD6-A583-E4D25F3E04C4}
Part of the festivities was a medieval menu at a nearby restaurant.
The New Leaf, a venture of Bette Midler's New York Restoration Project 
(NYRP), features seasonal specialties made from locally grown 
ingredients. Beginning November 4 and continuing through November 23, 
the New Leaf's Executive Chef Scott Campbell will prepare three special 
menus that were inspired by recipes from medieval France, Italy, 
Germany, and England. During the first week, patrons will enjoy a 
medieval French feast, featuring a first course of pâté, seared 
scallops, or sweet pea soup; a second course of hearth-roasted duck or 
pan-roasted pike; and a dessert of strawberries or a prune-almond tart. 
The second week, the cuisine is medieval Italian-German, with an 
appetizer of mushroom pasties, venison sausage, or blancmanger; an 
entrée of braised osso buco or roasted chicken; and a dessert of an 
apple frutoir or zabaglione with spiced pears and quince. The final week 
will focus on medieval English fare, consisting of a beef pottage or 
baked mete ryalle (pork pie in pastry) for starters; roast loin of 
venison, codfish, or beef stew for the main course; and fruit, a "tart 
of ryce," or pear compote for dessert. The New Leaf will offer a 
different three-course, $48 pre-fixe dinner each week

This part was mentioned in the NYT last week.
from 12 November 2008

Medieval Menu Month
http://www.nytimes.com/2008/11/12/dining/12fcal.html

The New Leaf Restaurant and Bar in Fort Tryon Park in Washington Heights 
is within walking distance of the Cloisters, a branch of the 
<http://topics.nytimes.com/top/reference/timestopics/organizations/m/metropolitan_museum_of_art/index.html?inline=nyt-org>Metropolitan 
Museum of Art devoted to medieval art. This month the restaurant is 
serving medieval-style dishes.This week the menu is Italian and German, 
with venison sausage, roast chicken and zabaglione with spiced pears and 
quince. Next week, English fare, including beef pottage, roast loin of 
venison and a “tart of ryce,” will be served. The dinners are $48 plus 
tax, tip and beverages, and served starting at 6 p.m. Tuesday through 
Saturday, 5:30 p.m. Sunday. The regular menu is also available: (212) 
568-5323.

Johnnae