Dead Pyrates Society Salon -- The Menu

Here is what you
may expect to encounter at table for:

THE OCTOBER 2009 CONVENING of THE DEAD PYRATES’ SOCIETY SALON -- MENU

LES BOISSONS, APÉRITIFS, ET DIGESTIFS
Faery Glowe, Elffe Sweate, Cocktails, Wine, Beer, Cider, Juices, Sodas, The Mullah’s Turkish Coffee, Teas

Ritual tastings of the Green Faery offered from a selection of over twenty of the finest absinthes from around the world served in the French and Czech methods.

LES VIANDES ET FROMAGES
Gai Satay
Marinated in Thai flavorings, bite-sized pieces of chicken are served on skewers with spicy peanut dipping sauce and Thai Cucumber salad. Etc., Etc., Etc.!

Smith’s Carnivorous Bacon Style Pork Ribs
Generous hickory smoking and careful seasoning bring out the flavor. The meat pulls away easily, and the juice increases your understanding of just how good pork can be when treated right.

Smith’s Carnivorous Proposition Rib Eye Steak Canapés
Cut from the prime rib, this could be the best combination of flavor and tenderness that a steak could ever hope for. Here they are cut into bite sized portions and served on a toasted baguette with horseradish cream sauce. (What’s the proposition? It’s what Grant once got after serving a platter of these steaks, and he’s not telling. The steaks are that good, though.)

Charcuterie, Fromage and Antipasto Platters
Generous portions of thinly sliced cold cuts including Prosciutto di Parma, Molinari and Sopressata salami, paté de compagne, with kalamata olive and artichoke tapinades, hard- and soft-ripened goat, sheep, and cow’s milk cheeses, pepperoncini, marinated roasted vegetables and olives, served with baguettes and crostini. Black truffle will make an appearance at some point.

LES POISSONS
Poached Salmon
Delicate wine-poached salmon with lemon, onion, capers, garlic citron watercress sauce

Shrimp Cocktail
Firm, chilled and lovely Prawns with your choice of traditional cocktail & wasabi cream dipping sauces.

LES LÉGUMES ET SALADES
Les Crudités
Platters piled high with nibbles of fresh bell peppers, broccoli, carrots, cauliflower, celery, cucumbers, green beans, jicama, mushrooms, radishes, snow peas, and steamed asparagus; choice of dips including aioli, creamy fresh herb, Japanese Spiced Cream, and Cowboy Ranch.

Annointed Belgian Endive
Toppings include port-laced, creamed Roquefort piped on a bed of endive topped with toasted pine nuts; gorgonzola and walnuts; sweetened cream cheese/gorgonzola, caramelized spicy pecans, and pear slices.

Albertina Blanca’s Traditional Chapina-Ladina Style Guacamole and Corn Chips
From a delicious Guatemalan family recipe, the ingredients beyond the obvious are secret.

Pease Be With You
Spicy and Traditional Hummus & Tabouli served in scooped bell peppers with baked pita chips.

Smith’s Carniverous Creamed Spinach
Swiftly shredded to retain color. Chopped hard and fast, then blended with a reduction of cream, lemon and Reggiano Parmesan.

Smith’s Carniverous Caesar’s Seizure Salad
The dressing was invented in Mexico and Grant augments it by adding in almost too much garlic. Let’s just say he pushes the envelope. Romaine lettuce, croutons and Parmesan cheese complete this updated classic salad.

Smith’s Carniverous Mushroom Jumble
Whites, browns and Portobellos are sautéed with onion in a Port wine and Balsamic vinegar reduction from the Provinces of France.

LES SANDWICHES
The Baroness DeBecker-Manfredcinjiansen’s Traditional Tea Sandwiches
Delicate thinly sliced small sandwiches cut in the traditional manner and served with butter or cream cheese and various fillings to include:
English Clouds: Thinly sliced cucumber & butter;
Chevre: goat cheese & watercress; goat cheese and arugula;
Inferno: devilled egg;
Tropical: mango pineapple cream cheese;
Country: chicken apple salad;
Caprese: tomato, basil, & mozzarella

LES DESSERTS
Mediterranean Apricots
Dried but still moist and juicy apricots stuffed with chevre and chives, and spangled with chopped pistachios and dried cherries, pomegranate, or cranberries.

Vanilla Crème Brûlée Nibbles
A spoonful of silky vanilla bean crème brûlée finished with a caramelized crunchy sheen.

Fruit Platter
A delectable selection of cut seasonal and tropical fruits.

Chocolate
Need we say more?

Dead Pyrates Society Salon -- Oct. 24 & 25 2009

The Dead Pyrates Society will be convening our next Salon on October 24th and the event will continue into Sunday October 25.

The event is open to friends and members of Westernesste who are known to us. If you would like to attend please contact Maerian via this website or at sidhevairlady@gmail.com.

The Salon will again be a catered affair with the added joy of employing Smith's Carniverous Bar and Grill as our primary caterer. Those who attended last time can affirm that this will NOT be a potluck by any means (though extra drinks of alcohol/non-alcohol sorts will not be turned away).

We will be posting the Menu shortly.

Because catering depends so much upon the size of the group, PLEASE DO RSVP so we can plan to wine and dine you all well.

Due to the distance, invitees are also welcome to arrive early (including Friday evening the 23rd) and can depart as late as you wish on Sunday the 25th or Monday the 26th.

There is ample sleeping space for those who wish to stay over (including a deck in the trees if the weather's nice). If you would prefer to stay in a local hotel on Friday or Sat. night please let Maerian know and she will soft reserve a block of rooms at a local convenient and inexpensive hotel.

Once again, this Salon will feature a significantly expanded selection of absinthes and those so inclined will have the opportunity to partake of these ritually in both the French (fountain) and Czech (flaming) manner. For those who don't like the Green Fairy we will of course have a number of non-alcohol drinks and a beer and wine bar for your enjoyment.

We will also request that you bring something creative to share. This event will again feature a bardic circle with storytelling, rants, music, etc. shared in turn. Again, it's ok to pass, or to bring the creation of someone else you admire. No one will be put on the spot...format is like "Kicks" for you Roses who know what that means. Please feel free to bring musical instruments, any props or visual pieces you wish, etc. The creations you have previously produced that are otherwise known as "children" are welcome under your supervision with the caveat that the house is not baby proofed (although we do have toys) this will go late, and is likely to be a, to quote Sir Edmund Blackadder, Big Boo's Up.

Last time the Salon featured some amazing tunes, the unparalleled storytelling of both Joey (Frogabbit) and Neal (Thrustwell), some fun rants, a really cool painting on glass from Elise, Pyrate Jenny's dad's poetry, Bach played on a beer bottle orchestra with conductor, and some truly fantastic conversation.

Works in progress, more serious rants, etc. are also invited.

Fencing equipment is also welcome and encouraged. Because of the date's proximity to Halloween/Samhain, feel free to dress up keeping in mind the following theme: pyratical, poet AND/OR Belle Epoque/Art Nouveau absintheur. Yes, this could be seen as steam punk attire. :)

Coming Along...Swimmingly

All four islands of the Sidhevairs are now fully live and the newest island, Caladannan incorporates quite a bit of imagery and myth from Hellenic Sources. These are seen through a Faelf filter, but an exploration there may lead to familiar places to those Faelf who are Mystai or Epopt of the Eleusinian Mysteries. In fact a Faelusinia is planned for Spring and Fall next year.

Some events and development in both Worlds were delayed by a recent move and job change for the Elenarwen who is now located in Santa Cruz, California.

In a separate post an update is forthcoming regarding the next Outworld Sidhevair Event which will be held just before Samhain/Halloween at the Sidhevair Westernesste home in the hills above Santa Cruz.