Spit-Roast and Second Helpings: A Feast Night Menu

What actually gets cooked when three hundred guests sit down at the long tables — and how to build the menu at home.

The full report is being finished by our editors ahead of print. In the meantime, this dispatch previews what to expect: firsthand reporting from the grounds, interviews with the makers and competitors involved, and the kind of detail that only comes from spending real time inside the castle walls.

Chivalry & Steel takes its subject seriously — no kitsch, no dinner-theater shortcuts. Every story in At the Table is reported the way you'd expect from a serious magazine, because that's exactly what this is.

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