It's been a year at least, shame on me! I've been focusing more on adding blogspot posts with lots of costume tips... I should probably focus more on this page too.
The ORS is growing; but I confess I haven't been super-focused on it lately--I've been dealing with a lot of personal issues tha have put the group on the back-burner... and nobody is really there to take on the work and the job in my stead. It's a tough job, and I can't say I blame people for not being enthused about doing it. Most people just want to show up and have fun.
We've had a heck of a year though since. One of the crowning events was the Feast of the Twelfth Night dinner we had ... OMG, it was brilliant. 21 diners, music, dancing and a menu that was beyond amazing; all at a long table at a lovely venue with candles and fruit centerpieces, costumes and wine. Awesome.
Here is the summary:
The Oregon Regency Society Presents the 2010
"An Exclusive, limited-availability event for those of discriminating taste.
Begin the evening in elegant company, relishing a glass of fine wine or port while partaking in
regency period parlour games, and sampling some delicate amuse-bouches. Enjoy musical displays.
Make silhouettes of your beloved or your friend using the same methods as shown in the 1995 Adaptation of Sense & Sensibility.
Progress to a fully researched, period banquet of gastronomic delights conjured by the hands of a Culinary Institute of
America Chef; served with distinction by a proper regency service staff. Menu will be provided when completed.
Retire after supper to play whist, take tea and dessert, conversation, society,
and perhaps to partake in several selected Regency dances accompanied by piano.
Formal Regency Evening Costume equired for this event.
Beautiful McLean House, West Linn, Oregon
Chef de Cuisine:
Miss Stephanie Robertson
Kitchen and Staff:
Lisa Sacora Robertson Hereford; Sous-chef
Lobster Bisque topped with a Tarragon and Lobster Chantilly
Deviled Eggs with Fresh Ground Pepper and Dill
Creamed Leek Pie
Lavender Blueberry Trifle
Roasted Leg of Lamb
Boiled Potatoes tossed in Butter and Fresh Dill
Strawberry and Chocolate Trifle
Meringues filled with a Strawberry Mousse
Mushroom and Goat Cheese Vol-au-vents
Honey Mustard Carrots
Glazed Pear and Rosemary Cake
Fresh Fruit Tarts
Cheese, fruit, and Nut Board
Cornish Game Hens
Shredded Sweet Potato Pie
Glazed Lemon and Anise Cake