This week’s list of random things…
Starters include popcorn tossed with parmigiano and black pepper, white truffle, or pimenton and garlic. Other appetizers include caponata, flatbread pizzas, a hummus-and-tzatziki duo served wtih flatbreads and, as at Garcia’s RioMar, a Spanish muffuleta and salumi from A Mano. Paninis, salads and a cheese plate are planned, along with pralines and chocolates from Southern Candymakers, Hubig’s pies and cookies from Angelo Brocato.
Several $7 wines by the glass will be offered, along with other pricier ones, cocktails and imported and domestic beer.
The creation is the brainchild of Michel Guyot who launched a similar and very successful project in Burgundy, France, ten years ago.
A team of architectural experts, working together with historians of the Middle Ages and dedicated artisans, is raising a genuine, full-sized, fortified castle, with 24-foot high towers, a drawbridge, and 6-foot wide stone walls surrounding an expansive inner courtyard, using the materials, techniques, and rules of the 13th century.
Thirty masons, carpenters and stone carvers authentically dressed, will work all year round for twenty years, the time required to build a fortress in the Middle Ages. Imagine a place where you leave behind our technically advanced society to hear the clang of hammers on chisels as stones are being carved, and to hear snorting cart-horses pulling heavy stones on creaking wooden wagons. The blacksmith, the rope maker, the woodcutter will work right in front of you as they practise medieval techniques of construction.