Feast Menu
Feast will be themed as the "Barbarian" edges of Rome, focusing specifically on the Merovingian and Frankish kingdoms to honor the Forbears of our Frankish Crusader Allies. The recipes are based on two sources.
Anthimus was a 6th century Byzantine Greek physician who served as Theodoric The Great's (king of the Ostrogoths [Roman Empire], 471-526), Ambassador to the King of the Franks, also named Theodoric, 511 - 533. Anthimus wrote a detailed treatise on food with recipes of the Merovingians.
Apicius is the title of a collection of Roman cookery recipes, compiled circa 4th or 5th century A.D.
Friday Evening - Traveler's Fare (Available after 8pm)
Saturday Breakfast
Saturday Lunch
Saturday Feast
Course 1
Course 2
Course 3
Course 4
Only water and hot spiced cider will be served with feast. You are encouraged to bring your own beverages.
Sunday Breakfast
A list of specific ingredients can be furnished upon request.
Note: This menu is subject to change. A final menu will be available at Registration.
Anthimus was a 6th century Byzantine Greek physician who served as Theodoric The Great's (king of the Ostrogoths [Roman Empire], 471-526), Ambassador to the King of the Franks, also named Theodoric, 511 - 533. Anthimus wrote a detailed treatise on food with recipes of the Merovingians.
Apicius is the title of a collection of Roman cookery recipes, compiled circa 4th or 5th century A.D.
Friday Evening - Traveler's Fare (Available after 8pm)
- Pultes Julianae - Barley and smoked sausage stew with root vegetables (Apicius, notes on Anthimus)
- Fabaciae Tisanum - Vegetarian vegetable bean stew with herbs (Apicius)
- Bread
- Fresh Fruit
Saturday Breakfast
- Mushroom omelets with goat cheese (Apicius)
- Homemade Lucunian Sausage (Apicius)
- Rice pudding squares with almonds honey (Anthimus)
- Fresh Fruit
- Hot tea, coffee and hot homemade chai
Saturday Lunch
- Vegetarian Vegetable Bean Stew with Herbs
- Roast Ham with Figs
- Sweet mustard sauce
- Spring greens lightly dressed with oil & vinegar
- Fresh butter barley rolls
- Fresh fruit
Saturday Feast
Course 1
- Broad beans with smoked bacon and cabbage (Grant's notes on Anthimus)
- Colocasia- a starchy root similar to potato, fried in olive oil with a sweet and spicy dipping sauce (Apicius)
- Salacaccabia- A hollowed out loaf of bread stuffed with crumbs, garlic, cheese and olive oil, and baked (Apicius)
Course 2
- Roasted Chicken basted with honey and pepper (Anthimus)
- Whole Roasted Salmon (Poems of Fortunatus)
- Endives and Leeks in Cream (Anthimus and Poems)
Course 3
- Sweet and Sour Braised Beef and Vegetables (Anthimus)
- Fenea Caseata - Rich Barley Polenta with Cheese and Cream (Grant's notes on Anthimus, Food in the Ancient World)
- Melon and Cucumber with Vinegar and Mint (Apicius / Anthimus)
Course 4
- Fresh cheese drizzled in honey and hazelnuts (Anthimus)
- Dates stuffed with walnuts (Apicius)
- Plums and pears in pastry (Anthimus)
Only water and hot spiced cider will be served with feast. You are encouraged to bring your own beverages.
Sunday Breakfast
- Coffee and Tea available 8:30 - 10:00 A.M.
A list of specific ingredients can be furnished upon request.
Note: This menu is subject to change. A final menu will be available at Registration.