(Click on photos to enlarge.)

Team Nebraska  - The Bull Dogs

Presented in order from left to right on the photo above:  HL Faolan Mag Thighearnain,  Mistress Tatjana Nikonovna, Lord Duncan Mac Pherson, Mistress Juliana Avenel, Baron Master Mikhail Nikolaveich, and Lord Eoan O'Shea

They fired up their portable oven first thing.  It was an awesome thing to behold.  
And they brought their own coal/ash container to hold the fire used to heat the inside of the oven.

 Then they fired up the grill and got down to making and cooking their foods.

It was lots of fun watching them work hard together - consulting, and agreeing on what needed to be done next.

The presentation for the Judges. 

The menu:

Goose buns
Roasted goose (in pieces)
Applesauce for game and small birds (using goose fat).
Goose and roasted lettuce
Fruit tart - (apples with pears and currants) - pastry was made using goose fat.
Sausages (stuffed with ground/minced heart/liver of the goose)
Goose Soup

Their presentation included a discussion of the humors and instruction in what order the dishes presented would have been eaten at feast.  The judges listened carefully to the presentation before digging in to taste and exclaim. 

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