Feasting

If thou art a restaurant, chef, food truck, caterer, or other culinary adventurer, and you’d like to be part of our Faire, get in touch!

Greetings from times of yore, good folk! Let me spin ye a tale of feasting at our grand Renaissance Faire, in the manner of old.

In the shadow of castle walls and under the boughs of ancient trees, the feast doth commence. Ye’ll find no better joy than to sit at a long, oaken table, surrounded by kin and strangers alike, all bound by the love of good victuals. The air doth dance with the scent of roasted boar, the crackle and pop of the fire lending its blessing to the meat.

A trencher before ye, hearty with stew or a slice of pie, filled with meats and roots from the earth, seasoned with herbs from the garden. Bread, fresh from the oven, doth break easily in thy hands, its warmth a comfort against the chill of evening. And what of drink, ye ask? Ale, dark as the night sky, or mead, sweet with the nectar of bees, flows freely, lifting spirits and loosening tongues.

Desserts are no mere afterthought, but treasures of the table. Cakes, dense with honey and nuts, tarts bursting with the fruits of the season, all prepared as if for the king’s own feast.

Here, to feast is to celebrate life, to share in the bounty of the land, and to make merry with each other. ‘Tis not just a meal, but a merrymaking, where every bite is a story, every drink a toast to the joy of living in such grand times. Come, join in the feast, for there’s no better way to know the heart of the Faire.