There is a certain romance about the medieval era: glamour, pomp, lust, and amazing fashions—that is, if you look past the torture, infidelity, slavery, stench, and tyranny!
In any case, if you have a chance, visit The Buttery in Niagara-on-the-Lake for a lovely, entertainment-filled dinner at the court of King Henry VIII, complete with his Queen at the time, minstrels, court jesters, and wenches!
This theme encourages guests to attend in Medieval period costumes and hosts to hire musicians such as lyre players and flutists, perhaps even dancers.
If you really want to have fun with this dinner party theme, you and your guests could get in costume and play roles such as king, queen, serfs, wenches, lords, ladies, etc.
I found that the theater department at the nearby university campus was an amazingly accommodating, affordable, and rich source of costumes.
Of course, they host a renowned, annual Shakespeare Festival, which may give them a superior wardrobe department, but give your local college a try.
Not many of us have access to a band of minstrels, but, as always, try to find appropriate theme music, such as medieval lutes and drums. Of course, you will achieve the best mood by using ample candles and limiting the amount of incandescent lighting.
Set long wooden tables and benches with pewter candle sticks and large chalices for beverages. Use only vessels such as wooden bowls, pewter plates, and goblets. These days, of course, we substitute pewter for silver or other nontoxic metal alloys. Cutlery, or any eating utensils other than fingers, should be absent.
For the pheasant, if unavailable, Cornish hens will suffice. If the local butcher can’t source a suckling pig, then try full, skin-on pork legs.
An ample supply of flowing jugs of mead, ale, and grog is requisite throughout this banquet!
First Course
- Broth of Boiled Chicken and Vegetables with Chunks of Freshly Baked Whole Wheat Bread
Second Course
- Grilled Pheasant with Root Vegetables or
- Turkey Drumsticks with Pickled Beets and Mustard
Third Course
- Whole Suckling Pig with Grilled Whole Figs, Boiled Carrots, Potatoes, and Green Beans
Fourth Course
- Apple Bread Pudding with Caramel Sauce
