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Renaissance Magazine covering our 25'th Anniversary

Started by Lord William, January 28, 2011, 02:30:43 PM

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Lord William

Greetings everyone!

Just wanted to let you know that Renaissance Magazine will be coming to do a photo shoot of our 25'th anniversary this year. If you haven't made it to the faire before, or even if you're a regular... this will be THE year to pay us a visit! Spread the word to all of your friends!! The pics will be either in the July or September 2012 issues of the magazine.

renfairephotog

Twenty seasons of covering renaissance  festivals. Photos/calendar/blog.
Fairy photographer

amy


Lady Catherine

2008-2009 cast TNRF
Fishers, GARF, TNRF, ALARF, Fishers, KYHRF and BRISTOL
Coming 2011- Bella the Troll at TNRF!

Lord William

#4
Greetz again!

QuoteOriginally posted by Amy:
Oh how fun! Will it be both days of the faire?

They will be there both days of the faire.

QuoteOriginally posted by Lady Catherine:
yay!!! awesome!!  what about the feast?

Due to schedule conflicts, they can only cover the faire. We were hoping for both, but that's ok. It will be great none the less!!

Alphonse

I definately plan on being there in garb, it would be cool to see one's picture in the magazine!  ;D

renfairephotog

Current issue has some folks from KYRF.  You might see some one you know.
Twenty seasons of covering renaissance  festivals. Photos/calendar/blog.
Fairy photographer

BLAKDUKE

Ancient swordsman/royalty
Have Crown/Sword Will Travel

Lord William

#8
QuoteOriginally posted by BLAKDUKE:
The feast will still be held correct.

Indeed my Lord. The Feast is on the 3'rd Saturday, October 15'th. Tickets are still $25 and go on sale Monday, October 3'rd. Here is the tentative menu. The chef is still "tweaking" a bit, but for the most part I would say the majority is a go.

1st Course

Brou de Galines / Chicken Broth
Chicken broth with minced chicken, ginger, spices, slivered almonds, & parsley.

Lletugat / Lettuce Puree
Lettuce mix with onion & cheese, tossed with vinegar & oil.

Bread/butter

2nd Course

A Farcir Capons / To Stuff Capons
1/2 game hen stuffed w/ ground pork, beaten eggs, spices, & white grape juice. Garnished with a sweet lemon sauce.

Espinacs / Spinach
Chopped spinach cooked in olive oil.

Alidem ab Ous / Parsley sauce with eggs
A salad of chopped hard boiled eggs, onions, parsley, oil, vinegar, & spices.

Presentation of Thier Royal Majesties' Wafer

3rd Course

Salsa A Tota Carn / Sauce for any kind of meat
Roast Beef in a sauce of broth, fried parsley & onions.

Cirons Tendres / Tender Chickpeas
Chick peas in almond milk, with onions, basil, marjoram,herbs, ginger,& grape juice.

Porrada / Leek Puree
Chopped leeks fried in oil.

4th Course

Nous Confites / Candied Walnuts
Walnuts candied in honey.

Ordiat / Barley Cream
Barley pudding of milk & sugar.