The traditional feasts start on Saturday evening with a midnight dinner, ending the Lenten fast.
His new More 4 show, Ottolenghi's Mediterranean Island Feast, starts next Thursday at 9pm.
His new More 4 show, Ottolenghi's Mediterranean Island Feast, starts on 7 November at 9pm.
Ottolenghi's Mediterranean Feast starts on More 4 on Monday at 9pm.
The feast starts with head cheese, followed by the pig and its entourage, consisting of white and red sauerkraut, truffled brussels sprouts, and a gratin of potatoes, Gruyère and Swiss chard.
The feasting starts around 6pm and continues into the small hours, with a break at dusk to light a bonfire (Danish lore dictates that a witch be burnt, to send her back to Bloksbjerg, in northern Germany's Harz mountains).
The Odyssey constantly toys with the possibility that it is just one of a number of alternative epics: at one point, a bard at a feast starts singing a kind of parallel Iliad, in which Achilles quarrels not with Agamemnon but with Odysseus.
The reveillon dinner was a festive feast, starting with a delicate fish pastilla (layers of flaky pastry with filling), then chicken with olives, boned stuffed pigeon, or whole fish stuffed with semolina and raisins, all accompanied by pleasant Moroccan red wine (French diners were having Champagne).
On Nov. 21, they invited 50 friends to what was billed as an engagement party -- a movable feast that started at the Villard Bar at the New York Palace Hotel and went on to Lutèce.
The night I went, executive chef Timothy May was busy in his open kitchen preparing a feast that started with organic cauliflower and rhubarb soup, followed by grilled marinated quail salad, a little blackberry sorbet, a great steaming plate of fresh local Dungeness crab, and finally an apple-and-pear strudel with rum butter sauce.
