A Feast Fit For a King

WINNER: VIRGINIA TECH UNIVERSITY

ENTRY: MEDIEVAL FEAST AND FAIRE

THE BIG IDEA: College special event dinners to break the monotony of the school year are common and the majority fit into a small set of tried-and-true themes. Virginia Tech's Medieval Faire stands out in the ambition of its intent and the intricacy of its execution. From the menu standpoint alone, the event was impressive, incorporating authentic ingredients offered in creative interpretations that gave students a chance to taste foods they may not have tried before, such as rabbit, quail and venison.

Every touch was intricate and well thought out, from the fire-breather at the entrance and the costumed hostesses who checked in guests, to the “stone” passage and drawbridge leading to the event, the town crier who announced the feast and the various performers and activities such as fortune tellers, jousts and a stocks in which students could be photographed. Guests also received a Virginia Tech goblet as a souvenir.

The event not only served the traditional purpose of being a “monotony breaker” but also showcased the dedication and ingenuity of the dining staff, who put in hundreds of hours in the planning, design and setup of the event.

For the culinary staff, it was an opportunity to show their creativity and skill as they formulated the dishes such as Honey Glazed Quail Stuffed with Frumenty, Served on a Bed of Assorted Greens and Garnished with Toasted Whole English Walnuts and Edible Flowers, and the Venison Rib Chops Served with Sauteed Greens, Pears Stuffed with Brandied Mincemeat and Roasted Root Vegetables Served With a Venison, Wine and Pomegranate Demi Glaze.

PROJECT TEAM MEMBERS:

Darlene Conrad
unit manager, Owens Food Court

Robert Coffey
senior associate director of dining services

Adriana Dane
chef de cuisine, D2

Holli Drewry
marketing & communications manager

Ted Faulkner
associate director of dining services

Katie Gehrt
marketing & communications manager

Brian Grove
associate director of dining services

Lance Mailem
operations manager, D2

Anthony Purcell
unit manager, Personal Touch Catering

Terry Reed
executive chef, D2