“[S]it and sit and eat and eat”: An Early Modern Menu at the OVSC

Prepared and presented by the Student Chefs of Owens Community College, with guidance from OCC Faculty and Staff Mentors and curated by Hillary Nunn and Marissa Nicosia

The Ohio Valley Shakespeare Conference Annual Luncheon

Owens Community College Terrace View Café 

October 15, 2021

Lemon Farmer’s Cheese, Herbed Compound Butter, Manchet Boule, and Dry Sausage
(with Vegan Butter substitution available)
Act I
Elizabethan Fresh Herb and Flower Petal Salad with Honey Vinaigrette
Watercress, chicory, rocket, lamb’s lettuce, radishes, and edible flower petals
Act II
Robert May’s Braised Brisket with Roasted Root Vegetables
Beef roasted in red wine, clove, mace, and juniper with cabbage, capers and balsamic vinegar
— Vegan —
India Curry with Sautéed Swiss Chard, Pine Nuts and Lingonberry 
Caramelized cauliflower, turnip, and parsnip steeped in curry sauce, served over jasmine rice
Gingerbread with Dried Fruit Compote and Chantilly Cream
Rich spiced cake with fig, currants, and apricots plumped in a port wine reduction
— Vegan —
Free Formed Apple and Walnut Pie with Port Wine Reduction