• Onion Soup
• Spiced Roast Chicken with Apples and Currants
• Spring Pea Tortellini
• Renaissance Stock
• Sweet and Sour Turnip
• Barley Stew
• Rice Pudding

Herne the Hunter 2004
Head Cook - Mistress Gwenhwyfar Dinas Emrys

• Carrot and Dill Soup
• Spiced Roast Chicken with Apples and Currants
• Braised Fennel with Orange
• Turnips Baked in Cheese
• Onion Soup
• Squash Stuffed Cannelloni with Roasted Shallot Sauce
• Renaissance Rice Balls
• Baked Salmon in a Coffin
• Renaissance Pastry
• Braised Ribs (or Moose Meat)
• Pears in Syrup
• Custard Tarts
• Baked Apples with Cinnamon Stems

Herne the Hunter 2003
Head Cook - Mistress Gwenhwyfar Dinas Emrys

• Poached Salmon in Lemon Butter Sauce
• Chicken in Orange Sauce
• Baked Mushrooms
• Deer Stew
• Brussel Sprouts in a Vinegrette
• Leeks and Sops in Wine

Greek Feast - Cooked in the Pennsic Encampment
Head Cook - Mistress Gwenhwyfar Dinas Emrys

• Cabbage the Athenian Way
• Cucumber Dressing
• Salt Meat Stew
• Honeyed Mushrooms
• Toronaean Shark/Tuna
• Lentils
• Chicken Stuffed with Olives
• White Garlic Sauce
• Pears in Syrup

If you would like to order your copy of one of the many cookbooks used in The Villa kitchen, please use the links below to buy it online at Chapters.ca:

• Eating Shakespeare
• Early French Cookery
• Pleyn Delit
• Medieval Cookbook
• The Classical Cookbook
• Shakespeares Kitchen
• The Original Mediterranean Cuisine
• Food and Drink in Medieval Poland