Head Cook Master Griffyn ap Owain Doug Clouser Phone: 407-271-5909 griffapowain@gmail.com Deadline for dietary requests: two weeks prior to event. Breakfast: Brewet of Ayrenn (Scrambled eggs) Sausages Assorted Breads Fresh Fruit Lunch Lunch provided with Feast purchase or available separate for $2.00 at time of serving. Feast 1st course Salat (Mixed greens salad served with fresh breads) 2nd course Roast beef a la Griffyn accompanied with Seasonal Root Vegetables Palate cleanser Jellied Hypocras (Jellied spiced wine--not unlike a jello shooter) White Leech (Made the same way as Hypocras with milk, sugar, and rosewater.) 3rd course Parmesan Pies (Meat Pies) Buttered Wortes (A dish of cooked greens) Chyches (Roasted Chickpeas) 4th course Marzipan and Gyngerbrede |
Feast Menu
St George's Faire 2010
| The Ordinaunces,Statutes and Rules of St. George's Faire To all honourable Men at Armes, and Knight Adventurers of hereditarie Note, & examplarie Noblesse, that for most memorable actions doe wield either Sword or Launce in Quest of glorie: A general Challenge, at Tilt, Tourney, and Barriers, these Ordinaunces & Statutes , In defence of these Propositions: • That in Service of Ladyes, Knights have no free will. • That it is Beautie which maintains the World of Valour. • That no fare Ladie was ever false. (Harleian ms. Vol. III, p. 215, cod. 4888, Art. 20, 1612) |
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