I think her name is Catherine. She got a (well-deserved) Harp Argent for her cooking:
Feast (from the site booklet)
Antipasti (in Bardic Hall) Bread with flavored olive oil for dipping Olives Asparagus salad (asparagus, salt, lemon juice, orange juice) Primo Piatto
Breads with olive oil for dipping (on the table) Green salad (baby greens with olive oil and red wine vinegar) Roast chicken (please note that this is a cold dish) (chicken, salt, black pepper, long pepper, nutmeg, cloves) Pomegranate and lemon sauce (pomegranate molasses, lemon juice, sugar, cinnamon) Lombard-style herb tart (crust: butter, flour, salt; filling: ricotta, spinach, eggs, nutmeg, cinnamon, cloves, pepper) Roman-style macaroni (pasta, mozzarella cheese, parmesan cheese, cinnamon, sugar, salt) Dish of carrots (carrots, salt, olive oil, black pepper) Secondo Piatto
Cucumber salad (cucumber, sweet onion, oil and red wine vinegar, basil, salt, and pepper) Roast beef (salt, fennel, black pepper, garlic; this dish is cooked with onions) Sour cherry sauce (sour cherries, sugar, cinnamon, pepper, cloves and nutmeg) Fettuccine with basil pesto (basil, olive oil, garlic, romano and parmesan cheeses) Braised mushrooms (mushrooms, garlic, olive oil, parsley, marjoram, oregano, thyme) Dish of green beans (green beans, oil, vinegar, pepper, salt) Drinks iced tea and lemon water
The asparagus was yummy. The chicken very moist and spiced just like I like it (lots of pepper). The macaroni was tasty, but very heavy, so I only had a taste. The carrots ended up served in the second course with the beef which was fabulous (and garlic-y! which is a good thing). The mushrooms were delicious, the green beans were green. :) They ended up not serving the fettucine but we were all stuffed by then. I certainly didn't miss it.
eta: I'm not sure who was in charge of lunch, but they did (among other things) individual turkey pot pies that were wonderful (and must have been a lot of work).
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branchandroot
no subject
Date: 2009-03-16 08:33 pm (UTC)Feast (from the site booklet)
Antipasti (in Bardic Hall)
Bread with flavored olive oil for dipping
Olives
Asparagus salad
(asparagus, salt, lemon juice, orange juice)
Primo Piatto
Breads with olive oil for dipping (on the table)
Green salad
(baby greens with olive oil and red wine vinegar)
Roast chicken (please note that this is a cold dish)
(chicken, salt, black pepper, long pepper, nutmeg, cloves)
Pomegranate and lemon sauce
(pomegranate molasses, lemon juice, sugar, cinnamon)
Lombard-style herb tart
(crust: butter, flour, salt; filling: ricotta, spinach, eggs, nutmeg, cinnamon, cloves, pepper)
Roman-style macaroni
(pasta, mozzarella cheese, parmesan cheese, cinnamon, sugar, salt)
Dish of carrots
(carrots, salt, olive oil, black pepper)
Secondo Piatto
Cucumber salad
(cucumber, sweet onion, oil and red wine vinegar, basil, salt, and pepper)
Roast beef
(salt, fennel, black pepper, garlic; this dish is cooked with onions)
Sour cherry sauce
(sour cherries, sugar, cinnamon, pepper, cloves and nutmeg)
Fettuccine with basil pesto
(basil, olive oil, garlic, romano and parmesan cheeses)
Braised mushrooms
(mushrooms, garlic, olive oil, parsley, marjoram, oregano, thyme)
Dish of green beans
(green beans, oil, vinegar, pepper, salt)
Drinks
iced tea and lemon water
The asparagus was yummy. The chicken very moist and spiced just like I like it (lots of pepper). The macaroni was tasty, but very heavy, so I only had a taste. The carrots ended up served in the second course with the beef which was fabulous (and garlic-y! which is a good thing). The mushrooms were delicious, the green beans were green. :) They ended up not serving the fettucine but we were all stuffed by then. I certainly didn't miss it.
eta: I'm not sure who was in charge of lunch, but they did (among other things) individual turkey pot pies that were wonderful (and must have been a lot of work).