[Sca-cooks] Structure of an Elizabethan Feast?

[Galefridus Peregrinus]

I suggest that you contact Lady Kathryn Perry and the "Dining with Lorenzo" crew in Hartshorn-Dale. Two years ago they put together a "Dining with Queen Elizabeth at Midsummer" event (http://www.eastkingdom.org/EventDetails.php?eid=2583). I was unable to attend, folks whose opinions I trust have told me they pulled off an amazing historically and seasonally accurate feast. Their contact information is in the event announcement.

-- Galefridus

> Message: 1
> Date: Fri, 22 Apr 2016 11:50:15 -0400
> From: Joel Lord <jpl at ilk.org>
> To: sca-cooks <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Structure of an Elizabethan Feast?
> Message-ID: <571A4837.2070009 at ilk.org>
> Content-Type: text/plain; charset=utf-8; format=flowed
> 
> So I'm heading up the feast for The Feast of St. Nicholas in Queen 
> Elizabeth's Court next December, and I'm finding one critical piece of 
> information awfully hard to track down.  How would the feast itself have 
> been constructed?  I can find all sorts of sources for what they were 
> eating, decorations, characteristics, all sorts of things.  But the 
> over-arching flow of the feast, not so much.
> 
> The day is intended to be a completely immersed day of celebration in 
> 1560, which is to say food and entertainments.  My hangup is that I 
> can't figure out if I'm currently planning far too few dishes or far too 
> many, or if I'm trying to stick sallat in the wrong place...  I've spent 
> far more time digging in to either earlier England, or even moreso 
> elsewhere in Europe.
> 
> Any good sources anyone can recommend?
> 
> -- 
> Joel of Vestfell mka Joel Lord
> Barony of Concordia of the Snows, East Kingdom