Help me plan a Game of Thrones dinner!

Drain_Bead · April 5, 2011, 12:57pm

Yeah, I’m a dork.

My husband and I are totally psyched about the premiere coming up, and I wanted to plan a Westeros-style feast for that evening. I’m thinking the main dish will be a smoked leg of goat basted in butter and garlic, and we can probably mock up some “fiery Dornish peppers” to go with it, and I can definitely pull off lemon cakes. Any other suggestions?

Alessan · April 5, 2011, 1:34pm

Turkey, pumpkins, corn (corn!) and buffalo meat.

Anonymous_Coward · April 5, 2011, 1:56pm

You need some hot broth aka Weasel Soup.

YamatoTwinkie · April 5, 2011, 2:20pm

some suggestions: http://innatthecrossroads.wordpress.com/

Glory · April 5, 2011, 3:24pm

I’m definitely interested in this thread - we’re having people over for the premiere and we’re hosting dinner. What are you doing for the lemon cake? There is actually a Game of Thrones food truck roaming around NYC - they are doing trout as a main dish.

gallows_fodder · April 5, 2011, 3:31pm

Someone on another board compiled this paragraph by searching the books for every occasion of “eat,” “ate,” and “feast.” So here are your menu options

Half a honeyed chicken, a roasted onion, dripping brown with gravy, bread, and two of those little fish, and a mug of that good dark beer to wash them down. Some bacon. Burn it until it turns black. Bread and fish. Strong black beer to wash it all down. Steaming joints of meat and thick black sausages and blood pies, fruits and sweetgrass stews and delicate pastries. I will eat all the lemon cakes. Rack of lamb baked in a crust of garlic and herbs, garnished with sprigs of mint, and surrounded by mashed yellow turnips swimming in butter, salads of spinach and chickpeas and turnip greens, and bowls of iced blueberries and sweet cream. Pig, apple in its mouth, skin seared crisp. Meat and onions, with lots of garlic and hot peppers. Five suckling pigs, skin seared and crackling, a different fruit in every mouth. The crisp skin crackled, and hot juice ran from the meat. Six monstrous huge aurochs roasting basted with butter and herbs until the meat crackled and spit. Benches, piled high with sweetgrass and strawberries and fresh-baked bread. A thick soup of barley and venison. Salads of sweetgrass and spinach and plums, sprinkled with crushed nuts. Snails in honey and garlic. Sweetbreads and pigeon pie and baked apples fragrant with cinnamon and lemon cakes frosted in sugar. Great joints of aurochs roasted with leeks, venison pies chunky with carrots, bacon, and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef-and-barley stew, cold fruit soup. Twenty casks of fish packed in salt and seaweed; whitefish and winkles, crabs and mussels, clams, herring, cod, salmon, lobster and lampreys. Black bread and honeycakes and oaten biscuits; turnips and pease and beets, beans and squash and huge red onions; there were baked apples and berry tarts and pears poached in strongwine. Wheels of white cheese, flagons of hot spice wine and chilled autumn ale, some salmon, the boar, a dish of goose-in-berries, and a huge lobster, boiled beets and buttered turnips. A crust of a hot pie, a steaming plate of lampreys, pears poached in wine, tiny savory fish rolled in salt and cooked crisp, and capons stuffed with onions and mushrooms. Great loaves of brown bread, mounds of turnips and sweetcorn and pease, immense hams and roast geese and trenchers dripping full of venison stewed with beer and barley. Trays of pastries, cream swans and spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps and wheels of buttery cheese. A loaf of bread, hollowed out a trencher, filled with fish stew. A succession of fish stews, black bread, and spiceless goat, an onion pie, peacock and lark’s tongue.A tart, stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm. Baskets bread and tarts, cold slices off a ham, rabbits basted with honey. Butter and cheese, sweetcorn in the husk, eaten hot right off the cob, a chicken leg and a bit of onion, bread, barley stews with bits of carrot and turnip. A thin stew of barley, onion, and carrots, with a wedge of stale brown bread. A piece of ripe blue cheese, a wing off a capon, a bowl of purple olives and onions drowned in wine. A creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts. Lamprey pie, honeyed ham, buttered carrots, white beans and bacon, and roast swan stuffed with mushrooms and oysters. Broth, a salad of apples, nuts, and raisins, Crabclaw pies followed the salad. Mutton roasted with leeks and carrots, served in trenchers of hollowed bread. Goat cheese served with baked apples. She fed me crackling and I licked the grease off her fingers, thick slices off a roast. Sweet cakes and honeyed wine, a thin leek soup, a salad of green beans, onions, and beets, river pike poached in almond milk, mounds of mashed turnips, jellied calves’ brains, a leche of stringy beef, lamb and olives, unborn puppies, honeyed dormice and other such delicacies. Flagons of milk and flagons of mead and flagons of a light sweet golden wine. Dornish eggs, fruit and fish and honeycakes, a creamy soup of mushrooms and buttered snails, served in gilded bowls. A pastry coffyn filled with pork, pine nuts, and eggs, sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, the rib of a wild boar. Bowls of blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon. Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches, skewers of blood sausage, a leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk. A slice of hot pigeon pie covered with a spoon of lemon cream. Quail, venison, and trout cooked in a crust of crushed almonds, roast herons and cheese-and-onion pies, crabs boiled in fiery eastern spices, trenchers filled with chunks of chopped mutton stewed in almond milk with carrots, raisins, and onions, fish tarts fresh from the ovens, served so hot they burned the fingers. A double helping of honey-ginger partridge, several cups of wine, roast boar, a fine light mead and well-crisped hens. A froggy stew, sausage, a dozen oatcakes with pinenuts baked in them and some with blackberries. Hardbread, moldy cheese, and smoked sausage, a loaf of black bread and mutton, cooked in a thick broth of ale and onions. Peacocks served in their plumage, roasted whole and stuffed with dates porridge and apples with a horn of ale. Morning bread, with butter, honey, fruit, and cream, a bowl of purple olives, with flatbread, cheese, and chickpea paste, beets and bread and bloody beef with a flagon of Dornish red. A bowl of hot crab stew, some hot fresh bread and a cup of wine as well. Oaten porridge, pease porridge, and salt beef, salt cod, and salt mutton, eggs and butter and melons, all sorts of tasty things. Greasy sausages, fried bread, baked clams, a helm full of blackberries, loaves of crusty bread still warm from the ovens, crocks of fresli-churned butter, honey, and a thick stew of crabs, mussels, and at least three different kinds of fish. Fried eggs, fried bread, bacon, and some blood oranges, a wedge of cheese, a heel of bread, a dried apple, and two chunks of flaky fried cod in a square of cloth.

Barkis_is_Willin · April 5, 2011, 4:09pm

The meat/mead combo seems pretty popular. Seems like they eat horse more than anything, granted it is usually out of desperation.

Upon review, the first feast at Winterfell to welcome King Robert included honeyed chicken, roasted onions and summerwine.

limegreen · April 5, 2011, 4:09pm

Good Lord. No wonder Robert was fat.

Hoops · April 5, 2011, 4:44pm

Have you seen the Game Of Thrones Food Truck, with Tom Colicchio, no less? You can look at the menus online.

Fenris · April 5, 2011, 5:04pm

Why not just poison everyone and then back-stab the survivors? It’d be less work and actually be more authentic.

lisiate · April 5, 2011, 9:06pm

Wow, that’s all kinds of awesome.

fusoya · April 5, 2011, 9:10pm

Boar. Apple in its mouth, skin seared crisp. Eat the bastard. Don’t care if you choke on him.

kenobi_65 · April 5, 2011, 9:46pm

I was gonna say, you’d have to have at least one casualty for it to be authentic.

Drain_Bead · April 6, 2011, 12:04am

I’m on my phone, so it’s a pain to get the link, but the food truck serves lemon cakes and released the recipe.

InnattheCrossroads · April 6, 2011, 1:14am

If you have any specific requests, we can bump them up our list a bit. We are planning to cook/bake our way through the monster list (approx. 160 recipes…yikes), so if you have a hankering for a particular recipe, we could snatch one for you.

And if anyone has any ideas for great premiere party food, let us know, and we’ll see what we can turn out!

-The Innkeepers

Snarky_Kong · April 6, 2011, 1:26am

I love you.

willthekittensurvive · April 6, 2011, 7:53am

Please do the roast swan stuffed with mushrooms and oysters
and what does GRRM mean with “sweetgrass”? some kind of grain?

Sr_Siete · April 6, 2011, 8:07am

Tell everybody when the dinner is held and to RSVP, but then, a couple of weeks before the event, call everyone and tell them that the dinner is so awesome, you are going to have two on consecutive nights. After a couple of days, call everybody and tell them that the dinner is delayed for a month or so. After a month, do it again.

Drain_Bead · April 6, 2011, 11:14am

How are you going to pull off the peacock?

InnattheCrossroads · April 6, 2011, 11:58am

Haha! We actually have a short section on the site about the foods we won’t/cant cook, and sadly, that does include the peacock and the swan. Some of these are listed because of legality issues, while for some, it just seems plain wrong…

Fortunately, I just happen to have a papier mache swan from a previous party that could be easily slipped over some other sort of roast fowl.

@Snarky_Kong- Back atcha!

@Survivingkitten- We did skewered goat the other night (DELICIOUS! Who knew?), and used lemongrass in place of sweetgrass.

Also, if you need any Mead recommendations, I’m all over that.