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| The Medieval Wedding Feast |
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| About the Feast |
| A medieval wedding feast is a long, joyous affair full of food, fun, music, and assorted merriment. The feast consists of several courses with dishes served in succession. Between each course there is usually a short intermission with a bit of entertainment. Feasts are served "family style". Servers bring the food to the table, dish by dish. Each dish will be on the table for a short period of time, about 20 min, and then the next dish will be served. Most medieval foods are eaten with one's fingers or with a spoon and a knife. Forks were not common at the time. Only the very rich had forks and generally even then they were not used. Food was eaten off of a wooden trencher or bowl. If you were poor, your trencher was made out of old stale bread. At formal affairs, bowls of rose water were provided to rinse of one's hands between meals, and clean rags were given to dry off one's hands so as to not spoil one's clothing. In keeping with the period, each person will be supplied with a wooden bowl, a nice wooden spoon, a bowl of rose water to rinse/wash one's fingers, and a cloth to wipe off the mess from one's fingers. There will be knives to share for those who do not bring their own dagger with which to eat. We will have two courses in our feast with a short trunk show, "St. George and the Dragon" for entertainment between the courses. My friend, Jennifer Lowry-Kamentz and a few other will providing us with the merriment. It is anticipated that the feast will last about three to three and half hours. We will be eating for most of that time, so either bring your appetite or take small portions. You will find below the menu for the evening. We look forward to breaking bread with each of you! |
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| The Menu |
| First Course Fresh Bread served with butter and honey Fresh Greens Assorted Sausages Cooked Carrots Roast Venison and Roast Beef served with Spiced Blue Berry Sauce Intermission: Trunk Show: St. George and the Dragon Second Course Shepherds pie: Lamb Stew on a bed of Smashed potatoes Cooked Asparagus Fresh fruit and Cheese Assorted Tortes |
| Speaking of food, our caterer, Murial Eylers, is a good friend and mother of a child to whom I give lessons. She has a background in the Society of Creative Anachronism, and is very enthusiastic about the whole idea of the Medieval Feast. She didn't think twice about the idea. I like that in a caterer. We are getting some additional help with the food from some friends and family as well. My mom has agreed to make her wonderful whole wheat bread, a friend from Rondell's side, Shazia, is going to make a couple of cakes, and I'm in the process of recruiting a few others to make cakes as well. I'm going to make some of my oatmeal beer bread. We will indeed have quite a feast. :-) |