Foxhunt - VI

Foxhunt VI, also known as Rose Tourney and the Baronial Investiture of Ayreton.

Promulsis
Mulsum
A spiced and sweet aperitif (Wine reduction based, non-alcoholic)
Epityrum  - Olive tapenade with flat breads
Dressed Figs with Ham, Cheese, Nuts, Honey
Honored Cheese - Herbed cheese garnished with six pointed stars of parsley and lavender
Roasted "Fox Tongues"

Gustaitio
Patina of Anchovies without Anchovies - Egg custards with smoked trout and dill
Roasted Ham with cooked with Honey and Salt, Sliced Apples and Pickled Onions
Salad of Red grapes and mozzarella cheese with black and green olives

Cena Prima
Caged, Spit Roasted "Peacocks and Cranes," Dressed
Roasted Ducks and Chickens in costume
Fried Turnips
Puls of Spelt with Grilled Celery

Cena Altera
Conciclan Apicianam - Peas and Broad Beans with Smoked Pork Sausages
Radicchio and Endive with Pine Nuts and Raisins, Oil and Vinegar
Fried Squash with garum and black pepper

Mensa Secunda
Dates preserved in Rose Petal Honey
Globi - Fried Bread glazed in honey
A Salad of Fresh Fruits

This feast was Psick. (Like Phat) It also had soooo many issues. There was no kitchen. The preparation area that houses 6 counter-top roasters and the refrigeration units were located approximately 100 yards from the grills and propane burners. The dish sink was outdoors and 200 yards from where we were serving feast, 100 yards from the preparation area and 250 yards away from the grills. Maintaining food safety was my main priority. My second priority was serving delicious food for 250 people. High feast (above) was sold out at 100+. Low feast was sold out at 100, in addition to all the serving staff and support staff and comped diners.

This feast was heavily researched. All recipes were authentic directly from Apicius. Everything was made, from scratch. The sausages, the breads, the mulsum-wine. Everything. I had a staff of two assistant cooks and two grill cooks. We fed 250 people. Biggest mistake: Not realizing there was no outdoor lighting. Because court ran long, it got dark, we had no light. So in come the volunteers holding flashlights, or parking cars pointing their headlights at us while we plated in the dark.

The first course was a passed appetizer course in keeping with roman tradition and started with a sweet wine. The second course involved spit roasted chickens and ducks. That for head table was dressed like a peacock in a bread dough lattice-work cage.

The third course, for head table involved a plaster pig that was eviscerated having the grilled sausages spilling forth like entrails.

The last course were the delicate sweets.

The 'fox tongues' were a play on a Roman recipe called 'peacock tongues.' They were grilled chicken breast tenderloin strip that were glazed with a Roman BBQ-like fig sauce.