The volume of food alone is impressive enough, but have you any idea how technically difficult it is to serve rotisserie chicken at a temperature high enough to pass health and safety inspections, yet cool enough not to burn the fingers of a thousand middle-schoolers? It's a remarkable high-wire balancing act, and Medieval Times does it five nights a week, sometimes three times a day. While some great medieval banquets had up to seven courses, with 20 or more dishes in each course, the norm for a English feast was three courses. I was visiting from Tennessee, and they wanted me to experience this fine place. I remember being served "dragon soup" as a child, with a consistency more like cream of vegetable, but it was tomato bisque on my most recent visit, and tomato bisque is listed on the downloadable PDF of ingredients on the Medieval Times website. - Barry/Late Cousin Larry My cousin, his daughter Rochelle, her husband Robert, son Dylan, and his son Jonathan and lady friend brought me here back in Nov.2016. There is also tomato bisque, which one drinks from a large metal bowl with a long handle. Medieval Banquet Menu 1st course potage (a thick soup of meat and vegetables boiled and mashed) 2nd course stuffed peacock stuffed with various. 112 Monet Lerner, 27, a former teenage actor from Southern California, is one of four young women who share the role of queen at the Medieval Times in Dallas. They had run out of corn on my latest visit, and offered half a kielbasa or an extra piece of potato as a substitute. ![]() Besides the chicken, Medieval Times offers a blunted potato wedge, a half-nubbin of corn on the cob, and garlic bread, all eaten out of hand.
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