food tradition

Dragonsgate Catering

The Dragonlore Enclave are running a booth at this years Fire Festival!

We have a lot to see so feel free to wander our way throughout the day. 

Catering:

The Third Wish Bakery

The Third Wish is a sweet little magic shop with an adjoining teahouse and bakery. Our talented Baker Miss Armeria Firebloom will have lots of delicious treats to try. Pies, Cookies and Peach Turnovers. Come see Meri for your sweet tooth. 

Lotusbloom Noodle Hut

Xiao’liu Lotusbloom and her partner Rinthal run the Lotusbloom Noodle Hut in Dawnsblossom and we have them here all weekend. Find flavorful Bento Boxes, Sushi to go and of course their world famous Noodle Soup.

 Xiao is also our Master Cook judge this weekend for Saturdays Bring On The Fire Cook Off!

Dragonlore Fire Festival Fare

Miss Scarlet has been in the restaurant business for years, shes trained under the Masters in Pandaria and worked as a teacher before coming back to the Enclave. This weekend she has concocted some traditional faire food items with a twist. The drink menu too is sure to be exciting! 

Entertainment:

Friday Night

Chili Dog Eating contest will be at 5 PM Friday evening. Come early to sign up. 

Saturday Night 

Cooking Contest

Hosted by Xiao’liu Lotusbloom. The Cooking Contest starts at 5PM at the Dragonlore Food Stalls. Info Here

The Amazing Vyn and Rocket Rundy the Ventriloquist Dummy will be stopping by Saturday Night. 

Other contests will be run throughout both evenings so watch out for announcements!

For more information and the menus check out thedragonsgate.tumblr.com

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Be it Easter or Eid, holidays in the Levantine region of the Middle East are incomplete without a shortbread cookie called maamoul. Stuffed with date paste or chopped walnuts or pistachios, and dusted with powdered sugar, these buttery cookies are the perfect reward after a month of fasting during Ramadan or Lent.

The dough is made with wheat flour or semolina (or a combination of the two), then pressed into special molds, traditionally carved in wood. And the fillings are fragrant with rosewater or orange blossom.

In the weeks leading up to Easter, the Beirut sweet shop Helwayat Al-Salam becomes a veritable factory of maamoul. Owner Mitri Hanna Moussa dips pitted dates into rosewater, then passes them through a meat grinder to make a paste. Mitri’s mother, Samira, a small, older woman with wrinkled hands but perfectly manicured nails, sits at a makeshift table sorting pistachios. She makes sure that neither a speck of shell nor a single shriveled pistachio makes its way into their renowned cookies. Once all ingredients are ready, Mitri and his assistant pinch off balls from their mountain of semolina dough. They shape the dough balls into small cups which they stuff with either date paste, pistachios or walnuts.

Then, Samira presses each stuffed dough ball into an antique wooden mold, which she thwacks against a wooden stump to toss out a perfectly formed cookie, ready to be baked. In a matter of minutes, the three of them prepare dozens more.

Maamoul: An Ancient Cookie That Ushers In Easter And Eid In The Middle East

Photo: Amy E. Robertson for NPR

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In 1980, soon after Soviet troops invaded Afghanistan, Zubair Popal fled the country with his wife, Shamim, two young sons and infant daughter.

“There was no hope for me to stay,” he recalls. “I thought about the future of my kids. And in those days when the Soviet Union went to a country and invaded that country, they never left.”

Eventually, the Popals landed in America and rebuilt their lives. Today, the family owns several successful restaurants in Washington, D.C., including the acclaimed Lapis, which serves Afghan cuisine. On a recent evening, they opened up the restaurant to host a free dinner welcoming refugees in their city.

“We came here exactly like these people – we had no place to stay,” Zubair Popal recalls. He chokes up and takes a long pause before adding, “It reminds me of the days we came … I know for these people it’s very hard, very hard.”

The dinner was part of Refugees Welcome, a campaign that encourages locals across the U.S. to host similar meals for refugees in their community — and to break barriers by breaking bread together.

“The intention is to really humanize the refugee issue and to say, let’s meet each other as neighbors. Let’s talk about ways that we’re similar rather than ways that we’re different,” says Amy Benziger, the U.S. lead for the campaign, which was launched in February and is sponsored by UNICEF, among other partners.

These Dinner Parties Serve Up A Simple Message: Refugees Welcome

Photos: Beck Harlan/NPR

Khanh-Hoa Nguyen stirs a pot of green papaya and pigs’ feet soup. The clear broth and pale green chunks of unripe melon are redolent with fish sauce, the way her own mother prepared the soup after Nguyen’s sister gave birth.

After her second year at the University of California at Berkeley, Nguyen was spending the summer at her parents’ home in Los Angeles, watching her mother prepare big pots of Vietnamese postpartum foods for her sister.

“I don’t think I would have known if I didn’t go home that summer,” says Nguyen, who is now co-editing one of the most comprehensive English language cookbooks featuring traditional Asian foods for new mothers.

For generations, new Vietnamese mothers have eaten this stew, just as Korean mothers have downed bowls of seaweed soup and Chinese women have simmered pigs’ feet with ginger and vinegar. The food traditions stretch back for centuries, part of the practice of resting for the first 30 days after giving birth that is common throughout Asia.

For Centuries, These Asian Recipes Have Helped New Moms Recover From Childbirth

Photo: Grace Hwang Lynch for NPR
Caption: Dr. Marilyn Wong serves green papaya and pigs’ feet soup, a Vietnamese dish believed to fortify new mothers.

During Passover, many Jews avoid leavened baked goods to commemorate the hasty exodus from Egypt ­­­– which means farewell to pancakes, waffles and biscuits.

So what’s for breakfast during those eight long days? Matzo brei.

For the uninitiated, here’s what passes for a recipe: Take some matzo (aka Passover flatbread) and crumble it into chunks. (If you’ve just had a Seder, encountering leftover matzo should not be a problem.) Soak it in water until just moistened – or fairly soggy, depending on how much crispness you’d like in the finished product – then drain and beat with an egg or two. Fry it up, either scrambled or omelet-style, and serve with a sprinkling of salt – or try sugar or syrup. (The savory and sweet camps each have their devotees.)

Wake Up And Smell The Matzo: A Passover Breakfast Tradition

Photo: Tali Blankfeld/Flickr Editorial/Getty Images