Feast!
*Any questions regarding allergens or recipes should please be addressed with the Feast Steward
HE Aubrey Ericsdatter aubreyericsdatter@gmail.com
Feast Menu
Centerpiece – Bowl of Whole Fruit
Course 1) Bread, herb butters, and soft cheese spreads
Bread – mixed types: Rye, Wheat, and Gluten Free
Course 2) Venison Stew (a) and Vegetable Stew (b)
a) Venison, Olive Oil, Potatoes, Carrots, Celery, Garlic, Salt, Pepper, Tomatoes, Beef stock, Worcestershire sauce, Herbs de Provence (rosemary, fennel, thyme, basil, savory, tarragon, dill, oregano, marjoram)
b) Olive oil, Yellow onion, Carrot, Celery, Bella mushrooms, Garlic, Thyme, Oregano, Sage, Balsamic vinegar, Soy sauce, Yellow potatoes, Lentils, Tomato sauce, Vegetable broth, salt, pepper
Course 3) Baked Chicken leg with Roasted Vegetables
Olive oil, Italian seasoning, Salt, Pepper, Paprika, Garlic, Butter, Chicken, Celery, Carrots, Sweet potatoes, Broccoli, Zucchini, Bell pepper
Course 4) Meat Hand Pies (a) and Vegetarian Hand Pies (b) with Potatoes Boiled in Oil (Truffle Fries)
a) Olive oil, Butter, Carrot, Celery, Salt, Pepper, Garlic, Beef, Italian seasoning, White pepper, Tomato paste, Worcestershire sauce, Wheat Flour, Beef stock, Potato, Thyme, Parsley, Green peas, Egg, Puff Pastry
b) Acorn or Butternut Squash, Olive Oil, Yellow Onion, Honey, Salt, Pepper, Garlic, Thyme, Nutmeg, Portobello mushrooms, Spinach, Cheddar cheese, White cheese
*Pastry
Mozzarella cheese, Cream Cheese, Coconut flour, Baking powder, Eggs
Course 5) Blackberry Pie (a) and Blueberry Pie (b) and Gluten Free Versions
a) Blackberries, sugar, flour, milk, crust
b) Blueberries, sugar, cornstarch, cinnamon, pastry
TAVERN!
Sat., Apr. 20th, Breakfast & Lunch.
We have accepted the bid put in by Centurion Gunnar and House Wolfstar as a fundraiser for their Gulf War electricity cost and shower.
Breakfast: Sweet or Savory Crepes, $4 per crepe.
Sweet crepe with a warm mixed berry filling topped with whipped cream, and chocolate sauce.
Savory will be a non-sweet crepe with a chicken and spinach filling with a creamy mushroom sauce.
Drinks: Coffee is planned
Lunch: Two Carnita Street Tacos, a side of pinto beans, $5 per plate.
Pork cooked with poblano peppers on a tortilla served with pinto beans on the side. Crema sauce (rendered from the pork), and queso fresco to top. Will have the option of carnita with or without jalapenos.
Drinks: Minute Maid Lemonade and Water
Full ingredient list will be available at the tavern.