A call to all Fighters, Performers, and Artisans…The Championship and Midsummer’s Feast of the Barony of Fettburg is coming!!

The day will begin will armored fighting and Rapier taking fields to choose a champion in each skill for the Barony. There will be a mini-Collegium with calligraphy, newcomers’ seminar, basic garb, and more.

Feasters will board our ship to the Far Orient. We will be dining on deck of our ship as we make our way to ports and pick passengers and cargo up around the dangerous Horn of Africa, through the waters of the Berbers and Moors, finally making port in the warm waters of the Mediterranean Sea at Italy.

There will be a “ Toys for Tots” collection bin on site. Prices below include feast. Collegium free. 

Site Information: Manteca Senior Center / 295 Cherry St / Manteca CA 95337. Site opens 9 AM. Site closes 10PM. Feast* price will be $12 for members and $15 for non-members. Children 10-14 yrs $6, under 10 free.

• Tournament 11AM. Heavy fighters and Rapier.
• Collegium 3-4PM. Class schedule to be announced.
• Ship Sails/Feasting 5:30 PM. 

*Feast Pre-registration: can be found at ACCEPS. Feast will be limited to 50 people. Those eating off-board are welcomed to feast with us and space will be provided for you.

The Feast will be dishes from be from various shipping trade centers to include India, Muslim territories, and Western Europe. There will be a listing of all dishes and feast plans once approved.

MIDSUMMER FEAST MENU

FIRST COURSE

Poppadoms
(Gluten-free) Ground rice, chickpeas, flour, cornflower, salt and sunflower oil.
Sallet of Herbes
Butter lettuce, watercress, mint leaves, tarragon leaves, cucumber, olive oil, eggs, organic apple cider vinegar, salt, pepper, and brown sugar (substitute).
Chai Marsala Tea
Cinnamon, cloves, peppercorns, cardamom, black cardamom, mace, nutmeg, ginger, black tea, Milk optional.
Champignons en pasté
Mushrooms, parmesan cheese, olive oil, salt, ginger, black pepper, pastry dough (flour, salt, eggs, milk and butter).

 

SECOND COURSE

A Roast of Meat
Beef, onions, salt, cumin, coriander, cinnamon, black pepper, olive oil, green coriander.
Papoutsakia with Salta Besamel
(Stuffed Eggplants served with a Cream Sauce)
Eggplant, olive oil, onion, tomato puree, garlic, black pepper, salt, parmesan cheese.
Cream Sauce: milk, butter, egg, flour and salt.
Isfanakh Mutajjan
(Fried Spinach with Spices)
Spinach, sesame oil, garlic, cumin, coriander, and cinnamon.
Cheeses
 

THIRD COURSE

Chykens in Hocchee
Cornish hens, grapes, parsley, sage, garlic, chicken stock, lemon juice, ginger, cinnamon, cloves and sugar. Served with Bread
Frytour of Erbes
(Herb Fritters)
Yeast, water, flour, salt, thyme, savory, marjoram and honey (optional).
Frumenty
Barley, chicken stock, milk, pepper, saffron and eggs.

FINALE

Ship's Cook Surprise
Special treats made from milk and dark chocolate, with various fillings and sauces.
Rhys
(Rice Pudding)
Milk, water, almonds from Fettburg, currants, rice, sugar, and honey.
Another rice pudding will be prepared with sugar substitute and available for those who request it.
 

 

Autocrat: Zaid al-fallah hajji (Merced Romero) 1536 Bristol Av / Stockton CA 95204 / 209-351-4366 Cell / 209-462-3450 Home / Please no calls after 9:30 PM / naquiibzaid@hotmail.com  Feast Chef: Celine Dubé (Becca Wilkinson) 3945 Ruffed Grouse Lane / Modesto, CA 95355 / 209-846-0196. No calls after 10PM please / 1bellydancer@gmail.com Please contact Celine in regards to specific allergies, or food concerns.