Head cook Lord Gaelan mac Cuinnegáin (lordgaelan@gmail.com) will be preparing a feast will featuring dishes from the Italian peninsula, from Roman, Moorish Sicily, Catalan Naples, and Neopolitan cuisine.

Please contact him with any dietary concerns. Contact through lordgaelan@gmail.com is preferable, but can be reached at 919-819-9199 NLT 9 pm.

Feast Entertainment Coordinator: Lady Sophia the Orange (orangesophie@gmail.com)

Please contact the Head Cook, Lord Gaelan mac Cuinnegain with ALL dietary concerns prior to event at lordgaelan[at]gmail[dot]com.  A menu and list of ingredients will be provided at the event for review outside the kitchen during the day for all dietary concerns.
Changes to the menu may occur to the menu due to availability of items, but will not be significant

Feast of the Italian Peninsula

First Sending

A selection of dishes from Apicius (1st – 2nd Century AD, Rome)

  • Roasted Pork with a Pine Nut Sauce
  • Carrots & Parsnips in a Cumin Honey Sauce (note: contains fish sauce)
  • Roasted mushrooms in Oenogarum (note: contains fish sauce in the Oenogarum)

Second Sending

A selection of dishes from Annals of the Caliph’s Kitchens (mid-9th Century, representing the Moorish occupation of Sicily from the mid-9th Century to mid-11th Century)

  • Lamb meatballs
  • Cucumber Yogurt Sauce
  • Olives and Onions
  • Spiced Dates
  • Ricotta with herbs
  • Omelet without Eggs (Chickpea based fried flatbread)

Third Sending

A selection of dishes from

The Neapolitan Collection (1510, Naples, ruled by the Aragonese court)
& On Right Pleasure and Good Health (1474, Lombardi)

  • Two Squabs from One (Roasted Chicken with Crust & Beef and Cheese Sausage Stuffed within the Chicken Skin) Note: gluten-free crust
  • Seasoned Endive
  • Fried Eggplant and / or Squash (note: gluten free breading)

Fourth Sending

A selection of deserts

  • French Apple Tart (from The Neapolitan Collection 1510, Naples)
  • Nut-stuffed Cannolis (from Annals of the Caliph’s Kitchens, mid-9th Century, Sicily)