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!!
I definately plan on being there in garb, it would be cool to see one's picture in the magazine! ;D
Current issue has some folks from KYRF. You might see some one you know.
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 CourseBrou 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 CourseA 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 CourseSalsa 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 CourseNous Confites / Candied Walnuts
Walnuts candied in honey.
Ordiat / Barley Cream
Barley pudding of milk & sugar.