MK50 Year is pleased to offer three amazing feasts!

Our Feast Stewards are working on ingredient lists and we will post them as soon as we have them. Please bring feast gear, a limited amount of loaner feast gear will be available.

Friday Travelers Tavern


On Friday night, visit with friends new and old at a middle-eastern caravanserai offering a variety of single serving dishes from which you may assemble a meal to suit your tastes. Offerings include soup, meatballs, fresh bread, salads, chickpeas, fruit, and vegetable frittatas, along with tea and other cold drinks.

Our tavern is ready to greet you whenever you may arrive! Without fixed seating or timing, you can join us when you are ready and select your meal from our array of options. Whether you are looking for a hasty meal after a late arrival, or have time to spend a convivial evening with a group of friends, we’ll be here with viands for you.

Planned offerings:
Skewered kofteh of beef and lam
Skewers of roasted chicken
Eggs with a dukkah of nut and spices
Chickpeas soured with preserved lemon

Fresh made flat bread
Savory rice pilaf

Fresh salad of mixed vegetables
salad of fresh greens
Pickled eggplant
Fresh seasonal fruit

Various sauces including yogurt with herbs, vinaigrette, and mustard
Pastry of honey and nuts
Custard of rice
Offerings may change due to market availability and pricing

Saturday Feast - Ancient Rome


On behalf of the apprentices of the Middle Kingdom we look forward to greeting you on Saturday evening as we present some of the most ancient and largely written-about cuisines — that of ancient Rome.

Roman cooking is one of the earliest cuisines for which we have large portions of documentable examples. Even though it’s slightly earlier than the time periods we focus on within the SCA, studying it helps give insight into our medieval ancestors that we do focus on because much of the Roman practice became part of the mindset of those during the medieval times, in particular during the Renaissance. And, it was also the predecessor of much of the regional Mediterranean cuisines we see today. We look forward to presenting our research on dishes from Cato, Apicius, and Columella – just to name a few – who have become so well known for their extravagant meals from ancient Rome and feature sumptuous sauces, sweet-and-sour flavor juxtaposition, and masterful use of aromatic herbs all which make the simplest of foods simply amazing! Playing on the recipes served at various meal times throughout the daily life in Rome, our menu will be the perfect end to a warm May day.

This team has been put together from all parts of the Kingdom and we are most humbled and honored to be asked to help host this evening together. We look forward to delivering with passion and honor a sumptuous meal!

Baroness Hannah Schreiber
Apprentice and Protégé to Meisterinne Genoveva von Lübeck

A Roman Feast for Celebrations
(Based from recipes of ancient Rome with a focus on Apicius)


Laganum V
(a Roman flatbread made of rye, wheat, and white flour)
Herbed soft cheese V
(a soft spreadable cow’s milk cheese flavored with fresh herbs)
Marinated olives with herbs V
(a mixture of chopped olives with herbs and vinegar)
Cucumber salad V
(thinly sliced cucumbers with vinegar, oil, and garum [fish sauce])

V – this dish can be made without the fish sauce, upon ADVANCE request, see below.

Ham in pastry with fig sauce
(ham cooked in bay and figs, flooded with honey and wrapped in a pastry shell)
A trio of pickled vegetables V
(pickled beets, asparagus, and carrots pickled in herbs)
Mushroom patina V
(a frittata made of mushroom, herbs, and egg)



Fish fillet with white sauce served with seafood patties
(a white fish fillet served with a herb, wine white sauce and plated
with a seafood patty made of shrimp, veggies, and herbs)
V – an alternate main dish of eggplant with white sauce and walnuts
can be substituted, upon ADVANCE request, see below.
Young cabbage sprouts with grain V
(broccoli seasoned with pine nuts, raisins and sauce served over couscous)
Seasoned melon V
(cantaloupe melon with an herb vinaigrette)


Savillum V
(a baked cake made of cheese dripping in honey and sprinkled with poppy seeds)
Stuffed dates V
(dates stuffed with walnuts and honey)
Sesame wafers with smashed fruit preserves V
(a sesame cracker baked with oil and honey served with fruit preserves)

All menu items are subject to change due to cost of ingredients, kitchen disaster,
or whim of chefs. Please continue to check as updates or changes may have been made.

V – indicates this dish is made, or can be made, vegetarian

Please email Baroness Hannah with any specific questions or if there is a request to
have a vegetarian dish made for your table dawnlsinclair[at]gmail[dot]com

Sunday - Laurel’s Feast


This feast works to bring East and West together by juxtaposing the cuisines of Venice and Istanbul. It features courses and drinks of seasonal food prepared in the month of May in the mid- late 16th C as accurately as possible to the original cuisine. Accommodations for both vegetarians and non alike will be available; attempting to offer a varied menu to minimize most dietary concerns and appeal to the greatest number of people without jeopardizing the integrity of the original culinary culture. Service will be offered in a manner befitting the highest station.

In Service,
Dame Hauviette d’Anjou, Zubaida Qiliclu Qari bint Abed al Kadir, Andelcrag Hanimevali

Feast Coordinator
Mistress Helewyse DeBirkestad, OP, OL