Pennsic 43 Meal Plan

This year’s meal plan will be $12 ( pre-registration price- $15.00 Post-registration price) per day per person and will include breakfast and dinner. The meal plan will start Saturday Morning ( with a Saturday Evening Start Date Option)  and will run till Friday dinner.

To RSVP for this plan- please fill out this survey


Breakfast will run from 8:00-9:30 unless otherwise notified or requested. If you have morning obligations that would require breakfast earlier or later, please let me know and we will see if we can work something out. Most battles start at 10, so this gives you enough time to eat before muster.

Breakfast includes unlimited coffee ( with creamer & sugar) a main breakfast item, and a baked good.

Main breakfast items usually include Scrambles, Sandwiches, Burritos, Frittatas, Ext.

Wednesday Morning we will be having Abbleskivers ( Danish Donuts).


Each dinner will include a main meat dish, a vegetarian dish, fresh baked bread, side dish and a dessert. Dinner will be served from 6:30-7:30 every night

This year every recipe is from a period source *

Saturday/Italian Night- Pasta with 3 sauces, Cheesy Turnip Casserole, Garlic Bread, Cherry Torte

We are starting the war with what I do best, Italian Food. Pasta served with your choice of 3 ( or more) sauces- a vegetable, an Alfredo, and a rolled meat sauce ( just like Nona used to make). Try one or all 3. Along side this we will have a period Italian dish of cheesy turnips, garlic bread with vinegar dipping sauce, and a 15th century cheery torte for dessert

Period Names- Torta de Cerase (Cherry Torte), Rappe Armate (Garnished Turnips)

Sunday– 14th Century English- Beef Stew, Chicken in Gravy, Mushroom Soup, Spinach Tart, Gingerbread and small cakes.

Sunday is all about the Champions Battles & the Combat of the 30. AFTER the Rapier Champion battle ( 5pm) there will be sandwiches and salad available to help pick you up and get you ready for the Combat of the 30.

After the Combat of the 30, we will have a full 14th century style feast complete with 3 different kinds of soup/stew to choose from, spinach tarts, and period finger desserts.

Period Names:  Beefy stewed, Grave of small birds, Funges, Pour Faire Une Tourte, Gyngerbrede, Small Cakes

Monday– Dishes from the Iberian Peninsula: Bacon fried shredded pork served over couscous, Zucchini Casserole,  Cheesy Onion Casserole, Custard filled fritters

Monday night’s dinner will be a first for my kitchen, Spanish foods. We will have a shredded pork cooked in bacon, 2 kinds of vegetable casseroles, and fun dessert that involves a basic cheesecake recipe poured inside little dishes of fried dough.

All dishes from: Dishes from “Libre del Coch”. FLAONES QUE ES FRUTA DE SARTEN, CALABAZAS A

Tuesday– Garlic Night, Garlic Chicken in a white wine sauce, white garlic soup, Honey/garlic sauce over vegetables, Garlic Bread with Vinegar, Garlic Marizpan and white cakes.

You asked for garlic, you are getting garlic. We have roasted garlic chicken ( probably served over roasted garlic mashed potatoes), A white bean and garlic soup, a period garlic bread with balsamic vinegar, and for dessert Garlic Marizpan ( trust me) and white cakes.

Recipes: Andalusian Ajo Blanco, Swallenberg Sauce, Sauce Alepeuere, Marzipan

Wednesday– Middle Eastern/Crusader Feast

We will have guests in camp for this one, as anyone taking part in the Crusaders vs. Saracens battle is invited. The day will be set roasting a combination of meats in a Middle Eastern style. This will be served with a combination of curries, coconut sauces, and any other middle eastern or Norman sauce recipe I can find for as many Dutch Ovens I have. We will also have roasted marinated tofu and vegetables and an epic table full of cooked on site, hot of the grill Naan bread. I will also have collection of Middle Eastern Beverages to wet your palette prior to you heading out of camp for Midnight Madness.

Thursday– German Night- The period way. Rolled Meat, Spinach Ravioli, rye bread, salad, and apple fritters

We always seem to have German night before court and this year is no exception- however this year it will be far more satisfying then mere sausages. We will have rolled meat stuffed with tasty seasonings and herbs, German equivalent of spinach ravioli ( because every culture has a form of ravioli), made on site. Dessert will be bitter oranges and the German equivalent of apple fritters.

Recipes: Brisetten, Spinach Ravilio, Bitter oranges in honey, “To bake puffed apples”

Friday– Kolaches & Filled Pastries & Salad

Kolaches are a Slavic filled pastries. We will start these early and will keep pumping them out till your full. Expect a wide assortment for fillings from sweet to savory. Alongside this will be a huge fresh salad (yeah greens). Anything left in the kitchen will also be cooked, so come hungry.

A few notes for those new to my kitchen:

  1. My food plan is NOT a requirement for the camp. You will not hurt my feeling is you don’t join. You are welcome to bring your own food to eat with us during dinner time.
  2. You are responsible for bringing ( and keeping track of ) your own dishes. This includes packing feast gear, cutlery, ext.  PLEASE PACK YOUR OWN DISHES
  3. This year we will have a sink in the kitchen ( a real live sink). Every person on the food plan will be assigned a day to do dishes ( probably 4-5 people per day). I don’t care how you split it up or if you bribe one of the many teenagers in camp to do them for you. You are responsible for grabbing your plate once clean.
  4. You won’t go away hungry. If your still hungry when the food is gone, I will make you more food, just let me know. If you don’t like something I am making, let me know BEFORE I start cooking; I will try to make you something special. Don’t wait till I have finished making something to let me know you don’t like an ingredient.
  5. If you have allergies, please let me know. I will do everything in my power to accommodate you. If I cannot I will let you know.
  6. If you have any scheduling issues, let me know. I will work with you to make sure you are properly fed.
  7. Menu is subject to change based on allergies, change in master schedule, ext.
  8. You can sign-up using the online form between June 25th and July 25th. 1/2 of the meal plan is due by August 1st. The second half of the meal plan money is due on the first day of war.
  9. Payment can be made via credit card, paypal, cash, or check ( in person). Once onsite I can only take cash or credit cards. To pay by credit card- To use pay pal- send the money to email address . Checks can be given in person or mailed ( must be received by August 1)
  10. You are responsible for your own drinks (except morning coffee)
  11. If you are going, but don’t think you can handle the $12 per day for food, email me. Sometimes we are able to work things out in exchange for kitchen chores.
  12. Last Day to Sign up is July 25th. I need to have your 50% deposit by August 1st, either check in hand or through credit card. After that there is a $3 per day Verena has to recalculate quantities charge ( or a really good bottle of booze)
  13. Children (under 16) are 50% of the adult price. If there are old enough to fight with the adults, they are old enough to eat like them.
  14. ANY questions, just ask. Please.

To RSVP for this plan-

  1. Fill out this reservation form-
  2. 2. Pay
  3. Receive Confirmation

* Wait what are you doing to my food plan? Period Foods!!!!! I hate to break it to you but I have been serving period recipes for years, and everyone seems to love them. I have just got to the point where I am no longer hiding the fact that I am cooking period foods.  Occasionally I will break out a box of brownies or cookie mixes, no these are not period ( I could do the period equivalent if you really want), but more for my general pleasure and the pleasure of my camp mates. If you don’t think period food can taste good, well please talk to people who have been on my food plan before.

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