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One of the things I have rather enjoyed in my Equestria dreamscape has been the ability to taste and smell. Usually I have had sight, sound and touch in my dreams but taste and smell have been a bit more elusive to me. Having these two senses has given an added feeling of immersion to the Equestria dreams. Particularly when it is time to eat. On our first evening at the Black Stallion Hotel http://www.furaffinity.net/view/7786995/ the chef at the restaurant located in the hotel decided to prepare a special dinner meal to celebrate the beginning of the Canterlot Music Festival. Hotel guests and attendees of the Festival got a chance to purchase the meals at a special reduced price. Since we had no other plans for dinner that night we decided to take advantage of it.
The restaurant was called Verdant Fields and much to my surprise its decor was much more casual and home-like. As if one was dining in home of a prosperous farm pony instead of an opulent hotel. The head chef was an earth pony mare named Flaming Skillet, and along with her staff they made the evening very enjoyable. The menu was not so much musically themed as it was reflective of the autumn season and the changes that happened to the land during this time of harvest and winter preparation. Later I learned that Flaming Skillet was not from Canterlot but came from one of the nearby farming communities. Her background was reflected in her style of cooking and choice of materials. The dinner was broken down into five courses. Petina and Carousel decided to opt for a merlot style wine from the Southern Equestria while I chose a hearty Trottingham Saison Ale for my drink.
The first course was referred to as a Curiosity. It was small appetizer-like dish designed prepare the palette for rest of the meal. Tonight's Curiosity was called Early Fall Snow. On each of our plates there appeared to be two large, curled leaves like one might find on a maple tree. One yellow the other orange with mounds of what appeared to be snow on each one. Our waiter explained that the leaves were actually baked biscuits that were made in a mould that gave them that shape. The yellow one had acorn squash, turmeric, in it while the orange one had pumpkin, paprika and tiny hint of cayenne in it. What appeared to be snow was actually soft cheese mixture with finely minced shallots, garlic, and white pepper in it. The cheese mixture was chilled until it was almost frozen then scooped like ice cream into the waiting thin, crisp biscuits. It was surprisingly good.
Next up was the soup. Called Sunset over the Fields, it was a creamy bisque made with carrots, cream, potatoes and couple other vegetables and spices and herbs I couldn't identify. It was a rich golden orange color and right before serving the staff put a round slice of chilled butter into each bowl. When it reached table the butter had not yet melted and one was given the impression of Celestia's autumn sun slowly sinking toward the horizon at the end of the day. Along with soup there was a basket of fresh baked breads to tear into chunks and dunk in the bisque. Our wicker basket had a four small, warm loaves nestled amongst a vivid red cloth. Two of the loaves were sourdough style. One was a dark honey whole wheat, and fourth was a rustic white with nuts and dried fruit in it. A small tub of butterballs accompanied the bread for spreading.
The third course was a salad of mixed greens with sweetened cranberries, and crumbled goat-like cheese on it named Harvest Thanks. The dressing was a vinaigrette that had just touch of sweetness. It balanced the flavor of the somewhat bitter greens, the tart-sweet cranberries and the creamy tang and silky texture of the cheese.
The main course was baked mushroom dish simply called Welcome Home. Assorted sliced wild mushrooms, minced sauteed spinach, and at least three kinds of cheese, were wrapped in a flaky buttery crust then baked until golden brown. It rested on a puddle of savory sauce that I was at loss to determine its ingredients. This dish was apparently a speciality of Flaming Skillet.
For dessert one had their choice of either baked apples stuffed with rum soaked raisins and vanilla custard with spice syrup poured over it. It was called Bucking's Reward. The other option was a dish called Harvest Moon. I went for Harvest Moon while Petina and Carousel found the baked apples intriguing. When my Harvest Moon arrived Petina leaned over and looked at it then smirked. "It looks like Luna's butt." She whispered. Harvest Moon was a blueberry mousse which surrounded a dark chocolate mousse which had a crescent moon of white chocolate nestle in it. The whole thing was cradled in a dense tart-like crust that was full of finely chopped nuts. I am glad I took the waiter's recommendation of coffee to accompany it. Petina and Carousel had chosen herbal teas for their desserts.
At this point I thought our meal was over but our waiter brought one last thing to our table. On a small silver tray were three tiny glasses. In each there appeared to be an ounce of some reddish orange liquid. Our waiter explained that this was digestif concocted by Chef Flaming Skillet as both a thank you for coming to her restaurant and to help aid in digesting the meal we had partaken of. It was apparently a mixture of cranberry juice, applejack, the liquor not the pony, honey, cinnamon, clove, cardamon, and lemon zest. It was warm and the waiter recommended that we drink it quickly before it cooled. It packed far more kick than one might expect and one ounce of it was just enough. As I enjoyed the aftertaste of it I felt a warm glow spread throughout my whole body. It was the end of a wonderful meal. With are bellies full of fine food we decided to head out and take in some festivities around Canterlot that evening.
The restaurant was called Verdant Fields and much to my surprise its decor was much more casual and home-like. As if one was dining in home of a prosperous farm pony instead of an opulent hotel. The head chef was an earth pony mare named Flaming Skillet, and along with her staff they made the evening very enjoyable. The menu was not so much musically themed as it was reflective of the autumn season and the changes that happened to the land during this time of harvest and winter preparation. Later I learned that Flaming Skillet was not from Canterlot but came from one of the nearby farming communities. Her background was reflected in her style of cooking and choice of materials. The dinner was broken down into five courses. Petina and Carousel decided to opt for a merlot style wine from the Southern Equestria while I chose a hearty Trottingham Saison Ale for my drink.
The first course was referred to as a Curiosity. It was small appetizer-like dish designed prepare the palette for rest of the meal. Tonight's Curiosity was called Early Fall Snow. On each of our plates there appeared to be two large, curled leaves like one might find on a maple tree. One yellow the other orange with mounds of what appeared to be snow on each one. Our waiter explained that the leaves were actually baked biscuits that were made in a mould that gave them that shape. The yellow one had acorn squash, turmeric, in it while the orange one had pumpkin, paprika and tiny hint of cayenne in it. What appeared to be snow was actually soft cheese mixture with finely minced shallots, garlic, and white pepper in it. The cheese mixture was chilled until it was almost frozen then scooped like ice cream into the waiting thin, crisp biscuits. It was surprisingly good.
Next up was the soup. Called Sunset over the Fields, it was a creamy bisque made with carrots, cream, potatoes and couple other vegetables and spices and herbs I couldn't identify. It was a rich golden orange color and right before serving the staff put a round slice of chilled butter into each bowl. When it reached table the butter had not yet melted and one was given the impression of Celestia's autumn sun slowly sinking toward the horizon at the end of the day. Along with soup there was a basket of fresh baked breads to tear into chunks and dunk in the bisque. Our wicker basket had a four small, warm loaves nestled amongst a vivid red cloth. Two of the loaves were sourdough style. One was a dark honey whole wheat, and fourth was a rustic white with nuts and dried fruit in it. A small tub of butterballs accompanied the bread for spreading.
The third course was a salad of mixed greens with sweetened cranberries, and crumbled goat-like cheese on it named Harvest Thanks. The dressing was a vinaigrette that had just touch of sweetness. It balanced the flavor of the somewhat bitter greens, the tart-sweet cranberries and the creamy tang and silky texture of the cheese.
The main course was baked mushroom dish simply called Welcome Home. Assorted sliced wild mushrooms, minced sauteed spinach, and at least three kinds of cheese, were wrapped in a flaky buttery crust then baked until golden brown. It rested on a puddle of savory sauce that I was at loss to determine its ingredients. This dish was apparently a speciality of Flaming Skillet.
For dessert one had their choice of either baked apples stuffed with rum soaked raisins and vanilla custard with spice syrup poured over it. It was called Bucking's Reward. The other option was a dish called Harvest Moon. I went for Harvest Moon while Petina and Carousel found the baked apples intriguing. When my Harvest Moon arrived Petina leaned over and looked at it then smirked. "It looks like Luna's butt." She whispered. Harvest Moon was a blueberry mousse which surrounded a dark chocolate mousse which had a crescent moon of white chocolate nestle in it. The whole thing was cradled in a dense tart-like crust that was full of finely chopped nuts. I am glad I took the waiter's recommendation of coffee to accompany it. Petina and Carousel had chosen herbal teas for their desserts.
At this point I thought our meal was over but our waiter brought one last thing to our table. On a small silver tray were three tiny glasses. In each there appeared to be an ounce of some reddish orange liquid. Our waiter explained that this was digestif concocted by Chef Flaming Skillet as both a thank you for coming to her restaurant and to help aid in digesting the meal we had partaken of. It was apparently a mixture of cranberry juice, applejack, the liquor not the pony, honey, cinnamon, clove, cardamon, and lemon zest. It was warm and the waiter recommended that we drink it quickly before it cooled. It packed far more kick than one might expect and one ounce of it was just enough. As I enjoyed the aftertaste of it I felt a warm glow spread throughout my whole body. It was the end of a wonderful meal. With are bellies full of fine food we decided to head out and take in some festivities around Canterlot that evening.
Category All / All
Species Horse
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File Size 103.2 kB
It sounds like it was a lovely meal, but I always thought that if a pony got hungry enough they could just go and crop grass in a field. Or is that something lowbrow in polite Equestrian society?
And I've got to wonder why the ponies use so many chairs when they can just park their rumps on a pillow on the floor.
And I've got to wonder why the ponies use so many chairs when they can just park their rumps on a pillow on the floor.
It sounds like it was a lovely meal, but I always thought that if a pony got hungry enough they could just go and crop grass in a field. Or is that something lowbrow in polite Equestrian society?
Yes and human even in a fairly urban environment can find assorted fruits and herbs to sustain themselves. However it is not preferred existence for most ponies either. As far chairs go, In some homes all you will find are cushions in other residences you'll find chairs, lounges, and sofas. Our cottage is a mixture of both.
Yes and human even in a fairly urban environment can find assorted fruits and herbs to sustain themselves. However it is not preferred existence for most ponies either. As far chairs go, In some homes all you will find are cushions in other residences you'll find chairs, lounges, and sofas. Our cottage is a mixture of both.
I'd say one of the true hallmarks of a civilization is it's ability to produce intriguing, appetizing food. Hand-to-mouth (or in this case hoof-to-mouth) has little opportunity for variety and creativity, and traditions form based on what's available.
I'll add another sense you have in all of your dreamscapes -- emotional. You know what you're feeling with no disconnect. (When that's happened to me it gets a little creepy, because those dreams tend to be momentary previews of scenes that eventually happen in real life.)
If you can think of it, a review of jewelry and decorative wear (not clothing, which might be a subject of its own) would make an interesting montage.
I'll add another sense you have in all of your dreamscapes -- emotional. You know what you're feeling with no disconnect. (When that's happened to me it gets a little creepy, because those dreams tend to be momentary previews of scenes that eventually happen in real life.)
If you can think of it, a review of jewelry and decorative wear (not clothing, which might be a subject of its own) would make an interesting montage.
I love mushroom dishes.
A couple days later at small street cafe we had wonderful risotto dish that was full of wild mushrooms, cream, butter and minced sage. It was really quite good and with a cool breeze gently blowing down the street it seemed a very appropriate dish for a early autumn afternoon.
A couple days later at small street cafe we had wonderful risotto dish that was full of wild mushrooms, cream, butter and minced sage. It was really quite good and with a cool breeze gently blowing down the street it seemed a very appropriate dish for a early autumn afternoon.
I like the food descriptions. The place sounds like a themed restaurant; is it a franchise or something? Are there other themed restaurants?
"a mixture of cranberry juice, applejack, the liquor not the pony, honey, cinnamon, clove, cardamon, and lemon zest"
But I bet Petina made a ton of Cupcakes-esque jokes anyway.
"a mixture of cranberry juice, applejack, the liquor not the pony, honey, cinnamon, clove, cardamon, and lemon zest"
But I bet Petina made a ton of Cupcakes-esque jokes anyway.
I like the food descriptions. The place sounds like a themed restaurant; is it a franchise or something? Are there other themed restaurants?
No Verdant Fields is not part of a chain. The concept of franchise chain stores is a relatively modern 20th century concept that really didn't pick speed, at least in the United States, until the 1930's. With the Post WWII era seeing the rise of national chains.
No Verdant Fields is not part of a chain. The concept of franchise chain stores is a relatively modern 20th century concept that really didn't pick speed, at least in the United States, until the 1930's. With the Post WWII era seeing the rise of national chains.
Overall I'd say Canterlot is great place to eat. Over the course of four days we were constantly amazed at the quality, imagination and passion we found for food in that city. If it existed in the real world I would say it would be in the same league as US Cities like New Orleans, the San Francisco Bay Area, and Seattle. We had so many wonderful meals in city of the Two Princesses.
We dine at the Verdant Fields one other time during our stay in Canterlot and the food was just as good. In particular the polenta with cheese, tomatoes, and fresh herbs was wonderful, And mushroom vegetable soup was an excellent counterpoint to it. So were the stuffed tomatoes filled with a salad made of a bulgar wheat like grain with raisins, dried cherries and lemony dressing poured over them.
Well I have attempted the polenta dish already and it got very good reviews from my household. Unfortunately Smudge is allergic to mushrooms so I have not had the chance to make the soup. As far the tomatoes go I may try them this summer when I can get real good ripe tomatoes. Since they were some of the best tomatoes I had ever seen. Then again anything that earth ponies put their mind to growing generally comes out very good. I guess they naturally have green hooves.
I do believe I shall have to try making those. Definitely "Early Fall Snow," at any rate. Shouldn't be too difficult to make silicone molds for the leaf shapes. Any idea what kind of white cheese that was? Goat, feta, mozarella, mild white cheddar, anything like those?
Thank you so much for sharing these! Your ability to dream is amazing!
Thank you so much for sharing these! Your ability to dream is amazing!
Any idea what kind of white cheese that was? Goat, feta, mozarella, mild white cheddar, anything like those?
It was very much like a chevre goat cheese which apparently is fairly common in area where Flaming Skillet came from. One morning when we ordered room service from the Verdant Fields our breakfast platter included a small crock of a similar cheese with honey drizzled over it to spread on still warm loaves dark honey wheat bread. Along with fresh fruit and coffee it made for a very acceptable meal.
It was very much like a chevre goat cheese which apparently is fairly common in area where Flaming Skillet came from. One morning when we ordered room service from the Verdant Fields our breakfast platter included a small crock of a similar cheese with honey drizzled over it to spread on still warm loaves dark honey wheat bread. Along with fresh fruit and coffee it made for a very acceptable meal.
Yes there are noodle dish in Equestria and there is a focaccia-like flat bread served in area around Ponyville, but no pizza. In fact it has driven Petina and Carousel nuts on a couple occasions and has forced them to try and reverse engineer it in our cottage. With mixed results.
You can get pizza in Manehattan, and we were planning to dine at one of the best establishments for it in the city when this fellow Discord came along and mucked our little vacation. Jerk!
You can get pizza in Manehattan, and we were planning to dine at one of the best establishments for it in the city when this fellow Discord came along and mucked our little vacation. Jerk!
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