Menu

Photos from the XIVAMC2007

 

  • The final menu is available here.
  • The event is fully catered from breakfast on Friday to Dinner on Monday.
    • The overwhelming majority of participants at numerous past events have expressed their preference towards haing all meals provided at no extra cost rather than
      • having only some meals provided
      • having some meals made available at an extra cost
      • having to bring food and cooking equipment for their own group to make their own meals.
  • Pleae note: if you wish to cook your own meals you are always free to do so.
  • 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 XVIARC2011, click here.
  • In response to the feedback received from past events:
    - 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, the 2007 Con and BeorgWic 2009 and worked well at each event.
  • The approach to the Menu will be 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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