Cucina di Elisabetta

chaneysmenu (1) – The theme of the event was an evening in an Elizabethan country home.  Here is the menu is created for it!

BA menu 2018 (2) – I also cooked the feast for the Southron Gaard Baronial Anniversary in AS 52 (2018) and here is the menu

plumesye – Here is a redaction of Cheresye with Plums (Plumeseye) that I published in Cockatrice (the Lochac A&S publication.

BAmenu (2) – I cooked the feast for the Southron Gaard Baronial Anniversary in AS 51 (2017) and here is the menu

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