Last year, we offered a A European Buffet Dinner, A High Tea, AND The Forbidden Midway! This year, we’re offering a buffet meal designed by the author of The +5 Book Of Eating. This is a serious enterprise. We’ll be working on it for at least two months. In the meantime, check out what we did last year…and know that we’re going to SURPASS IT!
Friends, it’s well known that the Faire’s owner, Jeff Mach, quite enjoys delicious food. This rather embarrassing picture goes rather a good way towards proving it. Hopefully, he won’t find out which of us put it up…
Note that this meal is an all-you-can-eat buffet. Because we love you. For tickets, go here!
After poring over cookbook after cookbook, and pondering how to match excellent food with reasonable affordability (not an easy thing to do with high-end hotel catering!) – we’ve a menu to set your mouth a-water and the heart of any foodie aflame! And we’re readying The Forbidden Midway, entertainments from our Midway and other programming which won’t be seen anywhere else!
Please note: Images below are for illustrative purposes only. Actual presentation may vary, because every time I try to tell Chef Ash what to do, he comes after me with a cleaver.
To Get A Taste For What We Do – Last Year’s Menu Is Below. If That Menu Looks At All Enticing, Just Wait Until You See This Year’s!
Charles Babbage’s Corned Beef & Cabbage(s)
One of the glories of British cuisine! (Okay, Irish cuisine. Look, you try to find “glories of British cuisine”. It’s like trying to find “hockey-playing dentists”.) A reputable source* tells us that the mighty Charles Babbage dined upon this sumptuous, meaty, satisfying meal when he invented his famous Difference Engine. Our corned beef is deliciously hearty, beautifully cooked, and married happily to a bed of fine cabbage.
The Toff’s Turkey Orloff
This is Julia Child’s version of a famed French dish. To paraphrase her description, it is “Turkey breast scallopini gratinéed with tarragon, mushrooms, onion, rice, and fine cheese.”
Prince Orloff was a Russian Ambassador to France in the 19th century. Now, as some of you know, there was a tremendous battle between the traditions of French and Russian cuisine service waging at this time*. The Prince’s chef, Urban Dubois, strove to showcase the innovation and glory of French culinary arts, and he invented Veal Orlofft as a way to demonstrate that French kitchens could create something amazingly savory and filled with what was essentially a Gallic barrage of flavor overload.
The Splendid Vegetarian Tian
O lovers of vegetables – vegetarians and otherwise – are you damn tired of having a buffet’s “vegetable dish” be either the semi-inevitable hummus or the nigh-ubiquitous green salad? I mean, I enjoy them both, but surely we can do better?
To quote blogger Stacy Snacks, whose recipe provided the basis for our version:
A “tian” is a clay cooking vessel, sort of like a Dutch oven, used in French Alps cooking. And a vegetable tian is a dish with layered vegetables with some sort of cheese on top. Very much like a gratin.
Fresh vegetables, carefully placed so that their juices and flavors will combine during cooking, covered with a gorgeous heavy sprinkling of cheese. This is a fantastic, delicious treat for anyone. And speaking of treats…
Cold Strawberry Soup
Now, I love my country dearly, and damn the man-jack who says it isn’t so! But if these Great United States had a single flaw, it’s that we don’t have a tradition of cool sweet soups, possibly the most reviving and irresistible appetizer I’ve ever met.
All This AND ALSO Our High Tea!***…Which Includes:
Fruits In Champagne
Tomates Avec Fromage
Scones and Pastries
Tea Sandwiches, Primarily Cucumber And Watercress, Until We Run Out Of Them (We Know It’s An All You Can Eat Buffet, But, Look, If Even Oscar Wilde Characters Ran Out Of The Things, Surely You Can’t Expect Us To Keep This Part Fully Stocked. You Show A Steampunk A Tea Sandwich, And I’ll Show You Cthulhu Devouring Rhode Island.
Supplies are limited! Do get your tickets here!