Medieval feasts are the most fun to attend when the food is made using period recipes, and authentically served on hard bread plates called “trenchers.” Wooden plates, like those shown below, did not become common until the Renaissance era.
Bread trenchers can be made using any whole wheat or bran bread dough (white flour was still a luxury in this time period, being used predominantly by the Church). Just shape handfuls of dough into ovals or squares, and turn up the edges a little bit. Cook until hard.
It is also fun to set a Medieval table using pewter chalices. However, be aware that chalices were used communally at the table in the middle ages.
Listed below are the two best books available today on re-creating a Medieval-era feast.
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Book on Feasts and Celebrations of the Middle Ages: Medieval Celebrations: How to Plan for Holidays, Weddings, and Reenactments With Recipes, Customs, Costumes, Decorations, Songs, Dances, and Games, by Daniel Diehl. (This book does not have a whole lot on Medieval weddings, so don’t purchase it for that purpose alone).
Medieval Cookbook: Pleyn Delit: Medieval Cookery for Modern Cooks, by Constance B. Hieatt. This collection of medieval recipes uses period source documents, and provides modern English translations when needed.
