Menu
  • The menu will be posted on this page as it is developed.
  • The event is fully catered from breakfast on Friday to Dinner on Monday.
  • Meals will all be of Medieval origin.
  • Breakfast will be self-serve.
  • Lunches will be Medieval food but without the exotic twists that turns kids stomachs.
  • Dinners will be full Medieval Fare.
  • There will be a 7 course feast on the Saturday and Sunday Nights.
  • If you would like to suggest a meal, or submit a recipe for an authentic Medieval dish that you would like to see at the XIVAMC2007, click here.
  • Long Awaited Menu: The final menu has been determined and is available here.
  • There has been a lot of work going on behind the scenes on the Menu and a lot of feedback has been received during the first two weeks of January. Thankyou to all those people who put such effort into their feedback. Special thanks go to Michelle Ferlazzo, Andrea Willet, Cherilyn Fuhlbohm and Sandy Sempel for their detailed reviews of the draft Menus.
  • In response to the feedback received:
    - Most dishes will be served as vegetarian dishes with meat added for those who want meat (there will be plenty)
    - Vegetarians will be served first for a change and then the meats will be added for everyone else.
    - The Saturday and Sunday night feasts will have the 7 courses collapsed into 5 being:
    1 Table Setting
    2 Course 1 =A STUFFER. A large serving period Dish that still appeals to the modern palette. + A SAMPLER. A small serving exotic Period Dish that will give people a taste of something that they simply don't get to try these days.
    3 Course 2 = A STUFFER. A large serving period Dish that still appeals to the modern palette. + A SAMPLER.
    4 Course 3 = A STUFFER. A large serving period Dish that still appeals to the modern palette. + A SAMPLER. A small serving exotic Period Dish that will give people a taste of something that they simply don't get to try these days.
    5 Dessert
    - To speed up and simplify serving, all meals will be distributed from serving points table by table. Every table will have the opportunity to be served first throughout the event. No single table will be served last repeatedly. This method was used at Crusades 2006 and was well received and supported for the XIVAMC2007
  • We have researched meals nad solicited feedback to make sure that the ingredients are in period.
  • The approach to the Menu has been to:
    - find a balance between Authentic Cooking and what appeals to the Modern Palette (due to our conditioning towards oil, spices, etc)
    - to choose what we can confidently provide for 200+ people, 3 times a day, with the resources available, to a high standard, without fail (there are many recipes that are particularly fiddly and if we were providing just the two feasts we could extend ourselves that much further but we are offering participants Breakfast, Lunch and Dinner for 4 days).
 
   

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