Feast

From the Richard III Society page in the St. Festus links: "The diet of the commonality was determined by several factors.

• How liberal or tight-fisted the lord was.
• Whether they were yeomen, villeins, or serfs.
• Were the harvests bountiful or scant?
• Whether or not they owned any livestock, such as poultry or swine."

The following shall be concerning those factors:

• We are a wealthy Barony and it shall be assumed the Baron shall be sparing no expense to entertain his guests.
• All guests shall be treated equally well. However, some shall be "more equal" than others and it shall be at the Baron's discretion to determine such.
• Unless mundane circumstances prevent it, it shall be assumed as I prepare the menu that our harvests are bountiful this autumn.
• This Barony, being a wealthy one, certainly owns livestock of all breeds and it shall be feasted upon accordingly and per the season.

Other details:
While I have often made every effort to produce dishes which exclude such ingredients (and potential allergens) as nuts and almond milk I will for this feast be locating appropriate recipes (yes, recipes!) and producing them as redacted.

This is a feast I am in charge of however, so those with dietary restrictions need not despair of finding something on the menu with which to fill their bellies. Please do spread the word that I *must* know of allergies etc before the day of the feast and preferably many days prior so I can plan accordingly (Contact Me). Ingredients lists will be available for those who need them.

Menu will be posted when it is completed.

Master Jaji, Chef de Cuisine