Lunch by Baron Eadric the Potter
Lunch is limited to 75 participants. We encourage you pre-register.
For questions regarding allergies or dietary restrictions, please contact His Excellency directly (Subject: “Highland Havoc Lunch”).
Menu:
Main Dish Meat: Chicken Stew with Vegetables; Served over Pasta
(from a 16th Century Italian manuscript describing a dish popular with craftsmen and shopkeepers in Orvieto)
Ingredients: Chicken, Olive Oil, Onion, Fennel, Carrots, Chard, Parsley, Salt, Pepper, Ginger, Pasta
Main Dish Vegetarian/Vegan: Chickpea Stew; Served over Rice
(from a 16th C compilation of Ottoman recipes, adapted to be made vegan instead of lacto/ovo vegetarian)
Ingredients: Chickpea, Red Lentils, Roasted Vegetable Stock, Olive Oil, Kale, Onions, Aleppo Pepper, Black Pepper, Cumin, Cardamom, Garnished with Sumac Red Onions and Sesame Oil
In addition, bread, cheese and fruit (TBD based on availability) will be available for all. The lunch service will include icewater, lemonade, coffee, and hot water for tea or hot cocoa.