Annual Feast on October 18

[Lord William]

Yes folks, it's that time of year again! The annual Renaissance Feast is taking place on Saturday, October 18th at 7:00 p.m. at the Florence/Lauderdale Coliseum. 2 1/2 to 3 hours of food and entertainment - and if you're 16 or older and agree to our guidelines - you can have a chance at being the next King or Queen of the faire if you desire. Costumes not required, but admired. Feel free to join in the favored tradition among our guests of decorating your table. The Queen will choose a favorite table at the end of the night and that person or persons will receive 2 free tickets to next years feast!! You may come and reserve yourself a table and begin decorating on Friday the 17th after lunch, or any time after 9 a.m. on Saturday.

The chef is finalizing the menu, and it will be posted as soon as I have it.

Tickets go on sale Wednesday, October 1 and are $25. Seating is limited to 200.

Tickets may be purchased at the Kennedy Douglass Art Center in downtown Florence (217 E. Tuscaloosa St. Florence, AL) or by emailing bwarren@florencek12.org (if you're out of the area) and informing us how many tickets you require. Send a snail mail address if you want them mailed back to you, or we will have your name on them at the door.

Mail your ticket money to the following address:

Billy Warren Chairman
Alabama Renaissance Faire
P.O. Box 431
Florence, Alabama 35631

[Lord William]

Here is the menu for the evening! There are still tickets available and if you'd like to go but live out of town, just email bwarren@florencek12.org as noted above and we can hold your ticket for you at the door. Enjoy!

Spanish Spring Salad - lettuce, cabbage, onions, diced tomatoes, cucumbers, and almonds mixed with an orange/lemon vinaigrette

Gazpacho for soup - (served cold, a traditional Spanish tomato soup)

Smoked pork and chorizo paella (tomato, onion, bell pepper rice dish) served with grilled tortillas and Spanish corn salad

Roasted Chicken cabobs (roasted and then grilled chicken with peppers, onions, zucchini, and tomatoes) served with 3 bean fiesta (chick peas, garbanzo, and kidney beans seasoned to perfection) and roasted potatoes

Olive oil brushed bread - with garlic and parsley

Grape celebration - Grapes mixed with a berry compote, pine nuts, and goat cheese. (cheese type subject to change)

Tea & lemon water