Winter Arts & Sciences Faire 2010

Winter Arts & Sciences Faire

Winter Arts &
Sciences Faire

January 8th - 10th
2010

Menu

Feast Steward:
Madhavi of Jaisalmer
(mka) Andi Houston
3312 NW 54th Terrace
Gainesville, FL 32606
352.226.8069
jimandandi@cox.net

Traveler's fare

Breakfast-
Presented by Lady Ilyse

Judge's Lunch
Presented by Lord Qaratai
Judge's luncheon menu forthcoming

Populace Lunch

About Feast

Feast will be a Tour of High Middle Ages Spain, showcasing the cuisines
of both the Christian and Muslims Kingdoms. This will be a formal meal, and you are
encouraged towear your best Spanish and Andalusian/ Maghrebi fashions and bring
appropriate feast gear.

"Many of the great figures and their companions order that the separate
dishes be placed on each table before the diners, one after another, and
by my life, this is more beautiful than putting an uneaten mound all on
the table, and it is more elegant, better-bred, and modern; this has
been the practice of the people of al-Andalus and the West..."

Healthful Cooking, from Kitab al-Tabikh/ the Anonymous Andalusian
Cookbook, 13th century.

Please allow your servers to assist you with the hand-washing before the
meal begins.

This will be a lights-out feast, please bring sufficient
candles and candle-holders to enjoy your meal.

All who preregister for feast will receive a personalized feast token.

1st Course- Christian Catalonia

2nd Course- Jewish Valencia

3rd Course- Muslim Cordoba

A tasting plate of pastries and exotic conserves

Brandon Rotary
Camp

1915 Camp Florida
Road, Brandon, FL
33510

Arricoc	Herbed Meat Stew
Bunyols	cheese fritters

Jannaniyya/ The Gardener's Dish	A vegetarian frittata with seasonal leafy greens and goat cheese
Asida/ Sweet Porridge	A rich porridge of cracked wheat, milk and sugar, dressed with cinnamon and almonds
Fresh seasonal fruit
Coffee, tea and homemade chai

Toledan	Individual tarts of spiced cheese in puff pastry
Cirons Tendres/Tender Chickpeas	A room temperature "salad" of chickpeas cooked in almond milk with new onions, mixed with parsley, basil and marjoram, and dressed in olive oil, verjuice, and light spices.
Stuffed Eggs	Hard-boiled eggs re-stuffed with a spiced yolk mixture. Served cold.
A Trio of Relishes: Hummus Kasa, a "Foreign Dish"	Chickpeas pounded with sesame seeds, walnuts, thyme, coriander, salted lemons and olives.
Urjudha, a "Foreign Dish"	Artichoke hearts dressed in olive oil and thyme
Salsa Verd	A lightly sweet and sour relish of parsley, clove and hazelnuts, similar to modern "pesto"

Genestada	Tarts of almond milk and rice pudding flavored with saffron and clove
Panades D'Aucells	Roasted onions stuffed with ground chicken, pork and spices
Sosenga	Thickened beef and pork stew sweetened with pomegranate and served over toasted bread
Salsa de Bolets	Fried sweet and sour mushrooms
Esparrecs	Asparagus in white wine and cinnamon
	Savory puree of carrots and cream, topped with sharp cheese and pepper

Jewish Dish of Egglants	Miniature eggplants stuffed with ground lamb, spiced with garlic and thyme, served with a salty herb dipping sauce
Green Tafaya of Fish	Fillets of white fish baked in a green herb sauce on a bed of braised fennel bulb
Leavened flat bread fried in oil
Dates and figs dressed with honey

Tharida of al-Bunani	A rich vegetarian "stuffing" filled with spinach and feta cheese, served with hard boiled eggs and olives
Royal Sanhaji	Tajine or casserole of chunks of seasoned beef, spiced beef meatballs, beef sausages, poultry, favas and seasonal vegetables spiced with cumin and pepper, served over rice