[Wyewood] Feast ingredients

[Ruslund Geyer via Wyewood]

Greetings all!
Here is the list so far of ingredients for the menu at the Feast of St.
Bubba.  I will be putting this up on the website as well.  If you have
allergies or dietary restrictions (vegetarian, gluten free, etc) please
contact me within the next 10 days and we will try to make accommodations.  
In service, 
Avine 
Feast of St. Bubba Steward 

Apéritif
Remquins of Fromage – Cheese and onion on toast 
-	French bread, butter, onion, brie, salt, black pepper
Stuffed Eggs – medieval deviled eggs 
-	egg, cheese, cider vinegar/verjuice, lard, marjoram, saffron, cloves

Pickled Carrots 
Olives 
Premier Cours
Roast Pork 
Sauce (separate) 
-	apples, almonds, sugar, water 
Baked Mushrooms – Mushroom and brie casserole 
-	button mushrooms, brie, olive oil, salt, parmesan, ginger, cinnamon,
grains of paradise, gloves, sugar 
Baked Cabbage – sweet red cabbage and apples in a brown sugar sauce 
-	red cabbage, apple, onion, garlic, butter, white wine vinegar, brown
sugar, water 
Deuxième Cours
Chicken in Almond-Ginger sauce 
-	chicken, almonds, ginger, butter, fennel seed, red wine vinegar,
Himalayan sea salt
Ris Engoulle – baked saffron rice 
-	rice, saffron, milk, beef bouillon, butter 
Spinach/Fennel/chard Sauté 
-	spinach, Swish chard, olive oil, ground glove, onion, black pepper,
nutmeg 
Dessert
A subtlety of:
Shortbread 
-	sugar, flour, butter, salt
Candied Orange Peel 
-	organic orange peel, honey, ginger, sugar, water 
Crystallized Ginger
Dried Figs 
-	dried figs, pomegranate seeds
Sugared walnuts 
-	walnuts, brown sugar, butter