Jak Siv's Birthday Feast!

The Redneck

(Scheduling conflict came up short notice, so sorry for the inconvenience!)

(The Celebration begins Friday March 6th, at 3:00 p.m. (PST, 6:00 EST, 11:00p.m. GMT), and continues on until the last person goes home. Or passes out.)

To celebrate the birthing day of Jak Siv, the FUNDERDOME has been transformed for the evening into the Great Hall of a castle.

The illusion of stone walls and flooring, high vaulted ceilings with thick rough hewn beams from which hang the pennants of Noble houses. Heavy tapestries in appropriately masculine themes line the walls, and golden straw mixed with aromatic herbs cover the floors. The evening's musical entertainment comes in the form of a band of minstrels who'll gladly play anything from from folk songs with origins in a time when serfs were common, to modern day rock.

Party goers can either sit at one of the many heavy trestle tables set up around the room, or on the piles of cushions situated in groupings around low slung tables here and there.

For drinks, the bar's open, and the Gem Golems are always happy to whip up whatever your heart desires.

And the food. Dear gods the food.

The Redneck

A banquet set up buffet style on heavy wood trestle tables that seem to groan under the weight.


Venison in Collops
Thinly sliced steaks of venison sandwiched with parsley, thyme, rosemary, spinage and other sweet herbs, and beef suet, salt, cloves, and nutmeg.

Salted bacon fat has been larded through the collops to add a salty smokiness as the layers cook. The collops are then sandwiched between the forcemeat and bound into a bundle.

The forcemeat and lardons give up their flavors as the package slowly roasts over a plum and persimmon wood fire, ensuring that the meat is not only perfectly seasoned, but still moist and succulent.

Spit Roasted Rabbit With Honey And Lemon Basting Sauce

Whole rabbit threaded on metal skewers, roasted over a wood fire. The basting sauce of honey, lemon juice and butter help the rabbit retain its moisture and add a slightly sweet flavor under the layer of char.

Overall a slightly smoky and sweet layer over the tender, juicy rabbit.

Whole Roasted Sturgeon

Stuffed with lemon, parsley, fresh young alfalfa, and clover and sprinkled with sea salt and cracked black pepper.

Served with the option of clarified butter.

Whole Roasted Roe Deer

Basted in red wine and ground ginger for added richness and flavor.

Presented quartered.

Salt Ham Roasted Peacock

Whole peacock wrapped in salted ham slices, a mixture of almond milk and elderflower clusters has been rubbed into the meat under the skin. The body cavity has been stuffed with sage, sweet onions, parsley, grapes and oranges.

Served with the head on, smaller game birds prepared in the same method, also head on, have been clustered at the cock's base.

Ale Braised Boar

Young, wild boar slow braised in a bath of One Sock Brewery's Billy Blind Braggot, a medium bodied mead/ale blend with orange blossom honey, orange peel, caramel, & spices with a slightly bitter citrus finish.


Several green salads are available in large wooden bowls with assorted add ins available; cheese, meats, nuts, berries, croutons.

Johnny Jump up Salad with spring greens


Spring greens, pea shoots, wild garlic mustard, violets and sassafras flowers


Spinach Salad with Wild Strawberries And Rose Petals
some freshly picked spinach leaves, fresh sprigs of mint, parsley, a few wild strawberries, combined and tossed in oil and vinegar, topped off with beautiful rose petals.


Beet, Apple and Goat Cheese Salad


Broiled Asparagus


Diavoli Frittes (fried devils)


Spinach Quiche in Prosciutto cups


Upright caprese salad


Fried, stuffed cherry peppers


Roasted baby rainbow carrots


Sauteed Asparagus


Roasted New Potato Skewers

Delicate new potatoes in red, gold, and purple, tossed with fruity olive oil and sprinkled with rosemary and salt, threaded on skewers and roasted over an open fire until just done through. Crispy potato skins with a smoky, woodsy flavor tangling around the mild fruit of the oil. The lemony-piney flavor of the rosemary working with the flavors of the potatoes.

Courgette Fritters

Simple grated courgette (zucchini) mixed with feta cheese, spring onions, parsley, and mint. Served at room temperature, these gently fried fritters are light and tasty.

The simple, and simply elegant flavors allowed to speak for themselves. Mild courgette with the salty, tangy, sharp feta, the green flavor of parsley and the cooling mint, the easy, spring onion flavor adds a hint of spice.



Grilled Fruit

Apricot and strawberry halves have been lightly grilled to allow their natural sugars to rise to the surface and caramelize there. Threaded on sugar cane skewers to add a gentle, green sweetness. A honey and yogurt dipping sauce is offered to go along with.

Seedless watermelon in traditional red and yellow, cut into wedges and grilled just long enough for light gold marks to appear. The added "pop" of still cold juice past the fire heated skin is a pleasant surprise.

Gooseberry and raspberry skewers

Untouched, the sweet fig-cherry-apricot flavor of ripe red gooseberries and the indulgently sweet raspberry have been threaded on green bamboo skewers capped with mint.

Elderflower fritters


Orange and Honey Souffle


Moroccan Fried Honey Cakes


Whiskey and honey candy


Apple Pie balls with Honey Dip


Lemon Creme Brulee with Fresh Berries


Pear and Almond Tartlet Tartin


The Redneck

Whether you're in the mood for simple ankle skimming skirts, corsets and low cut dresses, or fine brocades and heavy velvet knickers and a ruff. Shining armor or boiled leather.

Keep it simple, keep it kind of in with the theme and have a blast with it!

(Also, feel the urge to post your character's outfit? Feel free to do so here!)
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