$5.00 per person per day will purchase a mid-day snack and dinner at the end of each day’s events.

The menu during both days will be:

Mid-day break

  • Bagels (V)
    • Wheat flour, eggs, yeast, water, salt
  • Flavored butters (V)
    • Chive butter: butter, garlic chives, salt.
    • Strawberry butter: Butter, strawberries, salt.
  • Spring Pie (V)
    • Crust: wheat flour, vegetable shortening, salt.
    • Filling: spinach, rocket, green onions, eggs, ricotta, fine herbs, salt.
  • Lebkuchen (V)
    • Honey, sugar, wheat flour, baking soda, cinnamon, cloves, allspice, coriander, nutmeg, ginger, lemon rind, margarine, soy milk, salt.

Afternoon meal

  • Bread (V)
    • Wheat flour, yeast, salt, water.
  • Peas pottage (VEG)
    • Dried peas, veggie stock, onions, herbs, lovage, nettle, spinach, salt.
  • Sausage
    • Bratwurst or hot dogs.
  • Mustard (VEG)
    • Brown mustard and vinegar.
    • Yellow mustard, pear, wine/ mead, vinegar.
  • Yogurt (V)
    • Milk and culture.
  • Strawberries (VEG)
    • Strawberries, sugar.

You are encouraged to bring beverages of choice.  Water will be available.

You are encouraged to bring your own dishes, but disposable items will be available. A dish washing station will be available after dinner.

A full ingredients list will be available upon request. Please contact Giovanna if you have specific dietary restrictions.

Cook: Giovanna di Battista da Firenze / Liz Pearson