Vegetarian testing for 1921
Every week after food history, the students who are testing recipes for the Prohibition Banquet come up to me with their questions and their results. This week one set of results added into another and I am waxing rather merry.
For the Prohibition Banquet we need vegetarian options. It was never going to be as easy as last year, when we just rolled those options into the masses of food that go on a table at the same time, for the Regency Gothic banquet. There was a moment of debate with the chef, who needed to see this, but that was all. All I and my testers had to do was find dishes that went well with the sirloin and we were laughing.
This year there need to be real vegetarian choices in a couple of places. The big one is the main course, naturally. Finding dishes that made a substantial stand-alone course was always going to be a little tricky, because it was just not a facet of the sort of dinner menu I’ve been using as my 1921 base.
What I did was find lunch and brunch dishes that looked possible. These are the dishes that flooded in this week. There are maybe three more out there that might be useful, but the worst is over for that section of the menu. I have three options to test against each other and get new tasters to check. I might have four or five, because the egg dishes are proving surprisingly palatable to my testers, but that’s it. The next round for that bit of the menu is almost there. And it looks as if the ice cream dilemma might be solved next week, too.
Just a few more steps to go and we can finish looking at new recipes and move on to finding out how it all fits together. I really looking forward to it.
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