Smoked Brisket
His Excellency, Serjeant Henry of Exeter
Roast Pork with Fig Sauce
Mistress Gianetta Andreini da Vicenza
Vegetable Barley Soup
Dame Jocelyn of Lutterworth
Chicken Bitka with horseradish cream
Recipe Courtesy of Lady Bojei Timur
Pickled Cucumber and Eggs
Baroness Sarafina Sinclair
Spanish Salad
The Honorable Lady Elaine Ladd
Saffron Ryse with raisins of corrance
Dame Nicholaa Halden
Seasonal Fruit Pies
Mistress Margherita Alessia
Apple Pies
Lady Ann of Walton Woods
Beer Bread
Lady Marissa de Courette
Chicken Bitka
Rose Cream Pudding
Foxvale’s infamous Carrot Fritters
Syrup of Basil
Syrup of Sour Grapes
Lady Kara Atladottir
This feast was a fun feast. When I started to plan it, I really wanted to encourage Baronial participation. So I suggested it be a "Taste" of Ayreton. I chose types of dishes, proteins, vegetables, starches, sweets, and then thought long and hard about who of the talented cooks of our area I'd like to reach out to and what I'd like them to make. Once I had the major dishes out of the way, I allowed any other volunteers to offer up their specialty. It was served buffet style, with the meat being carved, mostly because of the space constraints of the site. Once the dishes were assigned and budget numbers alloted, all I did was sit back and wait until the day of to prepare my dishes and receive the already prepared and assigned menu items.
Very well received.
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