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  • Feast of Plenty / Winter Althyng

Feast of Plenty / Winter Althyng

  • 27 Jan 2018
  • 1:00 PM - 10:00 PM
  • 782 Old Skippack Rd, Salfordville, Pennsylvania 18958


Registration is closed

This year's theme is "Gateway to the Mediterranean".

Winter Althyng will be from 1:00 PM to 5:00 PM with Feast to follow.

We have 2 New items for this year. 

First we are adding our SCA friends in with the Markland Discount. So, if you do not wish to pay an additional fee, you MUST be a paid Markland or SCA member.

Second are our prices. The prices are as follows:

Pre-Reg for Markland and SCA Members is $15 Until January 1st. After January 1st it becomes $18. Non-Markland Non-SCA Member is $25 Until January 1st. After January 1st it becomes $28.
(Pre-Regs and money can be mailed to King Kyrin/John Smith at PO Box 184, Salfordville PA, 18958)

Please make checks out to: John Smith

At the door (Markland/SCA member) - $25 
At the door (Non-Markland Non-SCA member) - $35

Children under 12 (Markland member or not) - $6
Children under 4 (Markland member or not) - Free admission

MEMBERSHIP CARDS MUST BE SHOWN AT THE DOOR! - This is to help aid our troll and show that you are a current Markland member. If you do not bring your membership card, and we do not have elsewhere documentation that you are a current Markland member, you will need to pay full price for the feast.

As per are usual we will be holding our silent auction in addition to selling raffle tickets for door prizes.

The menu will be as follows:

Carrot and Orange salad.
Mixed Olives with Harissa and preserved Lemons.
Chickpea and Egg tart.
Chorizo a la Sidra - Chorizo with cider.
Saint James cake.
Sopas Mallorquinas - Country stew from Mallorca.
Chicken Stroganoff.
Paella de Marisco - Seafood Paella.
Lentejas con Chorizo - Lentil and Chorizo stew.
Stuffed Peppers with Rice.
Cozido a Portuguese - Portuguese mixed meat boil.
Arroz Dr Pato - Portuguese Duck rice.
Vegetarian Carrot and Chickpea Tangine.
Moroccan Meatball Tangine.

Black pepper will be omitted from all the recipes. We will be supplying salt and pepper shakers at the tables for your convenience.

Menu Ingredients Are as Follows:

Carrot and Orange Salad:
Salt, Powdered Sugar, Orange Blosson water, lemon, Carrots, Oranges, Extra virgin olive oil, and Toasted Almond slices

Mixed Olives with Harissa and Preserved lemons:
Harrisa Pasta, Assorted Olives, Preserved lemons

Chickpea and Egg tart:
Cickpea flour, baking powder, salt, ground cumin, cayenne or black pepper, water, milk, vegetable oil, eggs

Chorizo a la Sidra:
Chorizo Sausage, spanish cider

Saint James Cake:
Almonds, eggs, sugar, butter, flour, baking powder, water, lemon

Portugese Rice Pudding:
Rice, water, milk, sugar, lemon peel, cinnamon powder, cinnamon stick, salt

Sopas Mallorquines:
Olive oil, country bread, pork loin, cabbage, cauliflour, tomatoes, garlic cloves, onion, green pepper, yellow pepper, sweete paprika, hot paprika, parsley, bay leaf, vegetable stock, salt, ground black pepper

Chicken stroganoff:
Chicken, Mushrooms, tomatoes, onions, whipping cream, nutmeg, pepper, flour, white wine, olive oil, salt

Paella de Marisco:
Saffron, oregano or thyme, fish or vegetable stock, sweet smoked paprika, bay leaf, olive oil, onion, red pepper, garlic clove, paellarice, tomato, white fish, mussels, clams, prawns, parsley, chives, ground black pepper.

Lentil and Chorizo stew:
Olive oil, pardina/brown lentils, leek, onion, garlic cloves, carrot, bay leaf, rosemary, chorizo, mild paprika, vegetable stock, salt, ground black pepper, parsley

Stuffed Peppers with rice:
Olive oil, onion, garlic clove, tomatoe puree, bell peppers, rice, vegetable stock, sweet smoked paprika, dried oregano, bay leaf, hazelnuts, manchego cheese, salt, ground black pepper.

Portugese Mixed meat boil:
Beef chuck, pork shoulder, sea salt, thick cut bacon or pancetta, cinnamon sticks, cooking onion, garlic cloves, tomatoe paste, collard greens, chicken, chourico, cabbage, carrots, sweet potatoes, white potatoes, morcela or blood sausage, salpicao, farinheira.

Arroz de Pato:
Duck, Garlic cloves, chorizo, bay leaf, coriander sprig, water onion, olive oil, egg yolk, rice, chicken stock, lemon, salt, pepper.

Vegetable Carrot and Chickpea tangine:
Onion, Garlic cloves, olive oil, salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, Ras el hanout, parsley or chilantro, water, honey, chickpeas, chili peppers, golden raisens

Moraccan Meatball Tangine:
Ground beef or lamb, onion, green pepper, paprika, cumin, salt, cinnamon, black pepper, cayenne pepper, parsley, coriander, bay leaf, garlic cloves, olive oil, chili peppers, eggs.

With all this listed, I DO NOT KNOW what His Majesty has bought premade. If you need these items please speak to him personally. Also as I stated before, the black pepper will be omitted from all the recipes, and salt and pepper shackers will be supplied at the tables.

In Your Service,
His Excellency Sir Aleksander Horikson of House Von Draken.

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