First Course
Consommé (Chicken Broth)
Bread
Cheese
Sausages
Burnia of Figs
Second Course
Fish in orange sauce
Rice the Italian way
May Herb Dish / Mixed green torte
Apple fritters
Third Course
Pork loin
Royal sauce - ginger sauce / vinegar ginger cinnamon sugar
Garlic/Verjuce
Roasted onion salad
Gniocchi
Apple sauce
Golden sops
Comments
Just my two pence worth. :)
Aside from my ramblings-- it does indeed sound delicious.
I hate to tell you, but almost no-one likes fish. I remember a marvy simple feast at Marietta in which I ate almost 2 pounds (maybe more) of unbelievably sublime homemade lox that people were not even tasting. In my opinion (unfortunately spoiled by a childhood on the Chesapeake, and adulthood with many visits to coastal Mexico and Florida) is that most of the white-fleshed fish available here are spoiled by the time they get to the store - I haven't had any in SCA that was not at least slightly skanky.
I understand your point about the fish - however LLT believes in putting some form of fish in every feast. In reality we use fish we buy frozen from Resturant Depot. The reason for putting fish in the feast is that during period fish was a BIG thing. Looking at her research it is far more likely to have a fish dish in a meal than it is to have a beef one.
Event is Jan 20 - don't know where yet. Once we get a little closer I'll be a little more clear on plans - including when the "test feast" will be.