I was in charge of the feast for the 25th Anniversary of Southron Gaard. The concept was a Feast of Favourites where I would cook the food that people in the Barony had enjoyed the most over the years. I created a Google Form where I asked people to nominate their favourite dishes and any special memories that went with the food. I also had several verbal suggestions. People were most excited by lozenge, mushroom pie and variants on cheese pie. It became obvious that a course of pies was necessary! The Stewards were keen to do a peacock soteltie and while it is very difficult to get a peacock to cook but chicken was easy. We decided as part of this soteltie to do a gilded chicken as is found in Pleyn Delit. On the night we added edible glitter to the coating to make it extra gilded! One of the most popular dessert suggestions was pears in red wine so I made sure we had plenty of pears. I ended up cooking them in the slow cooker which worked nicely. The full menu for this feast with references can be found here.
Photo of one of the many test cooks for this feast
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