To celebrate 500 years of French presence in Newfoundland (and their own wedding anniversary), Gary Green and his wife Ruth organized a feast based on ingredients and recipes available to French settlers in the Northern Peninsula at the end of the 17th century. Throughout the centuries, foodstuffs have fallen in and out of fashion not only because of their availability but in accordance with social, religious, and nutritional beliefs.
During the 1600s, French cuisine replaced the heavily spiced foods and sauces of the Middle Ages with foods cooked and served in their own juices. Royal example also made vegetables more popular. The meal planned for this occasion was comprised of items in vogue at the time and which were either available locally in the Northern Peninsula or might reasonably be imported by supply vessels supporting the fishers. Chicken, bread, coffee, chocolate, wine, and almond pie were cooked in brick ovens located outside and served according to 17th century seating customs and using period utensils. The author highlights the reasoning behind the choice of each item on the menu, as well as the dangers inherent in the cooking methods of 17th century France.