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100 Fantasy Foods
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100 Fantasy Foods

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Adventurers travel on their stomachs, as the saying goes, and while there are taverns and inns aplenty in most of our settings, rarely do we know what’s on the menu. If you’re looking for something beyond traditional stews and roasts, hard bread and gruel, then this list is the perfect place to start. With regional specialties, seasonal delights and one or two treats that are only possible to make with the liberal application of alchemy and magic, these fantasy foods are sure to find a place of honor in your party’s hearts... or, at least, in their bellies.

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  • Laothlin Sticks: These long, green vegetable sticks have a crisp bite to them, but almost no real flavor to speak of. Soaked in wine, they’re sometimes offered as hors d’oeuvres at fancier gatherings held by landowners and the gentry. More often, though, these vegetables are used as a kind of edible spoon for dips, sauces and butters by the common folk who don’t want to leave spoons in communal dishes during their own parties and celebrations.
  • Dragonmilk Cookies: While there have been entire scholarly papers dedicated to the fact that dragons do not in fact lactate, the name of these cookies still endures. Made with a recipe that calls for sour milk, these cookies tend to give those who eat too many of them “dragon burps,” which are unpleasant enough to clear a table. Thick cream frosting is often slathered on top, and the combination of a sour cookie with a sweet crest creates a fairly unusual taste. It’s difficult to get just right, though, which is why many families pass down their specific recipes for these treats through the generations, teaching the younger members how to find just the right balance.
  • Longshank: This dish is based off an old orc tradition that was roasted long pork, typically taken from dire boars and other wild swine. A translation error caused many humans to believe the dish’s actual name was man flesh. This mistake was only exacerbated by how the community of orcs that had regular contact with humans would tell tales of their hunts. Rather than referred to the boar as a beast or an animal, they spoke of it as if it was a person as a way to reinforce their respect for the animal they hunted. This cultural difference, in time, became something of a practical joke as many orcs from the area still keep up the fiction that a dish was made from a man, telling wilder and wilder stories until they’re no longer able to hold in their laughter at the horrified looks they’re getting.
  • Swamp Sprouts: An unusual vegetable with bobbing, white stalks and bulbous, purple caps, swamp sprouts stick out of the black water like ugly flowers. The caps can be snapped off and cooked, though, then either eaten on their own, or served with other greens to add some variety to a platter. One popular dish among the swamp locals is to bread and fry these caps, before dipping them in a white cheese sauce, or occasionally into a deeper, more savory vinaigrette. Some people have even become “swamp farmers,” acquiring land that could never be used for traditional crops expressly to grow more of these sprouts.
  • Shallow Bay Oysters: These clinging mussels are not true oysters, but they are the bane of many riverboat captains. Clever sailors, though, attach cladding to the sides of their ships below the waterline, after preparing them with salt brine to attract the mussels. While it may take a few months to grow a “crop” of shallow bay oysters, these chewy creatures are delicious once they’ve been cooked, and had a splash of lemon or lime juice squirted onto them. Those who prefer to eat them as part of a larger meal find them a good addition to thick soups like chowder, as well, and sometimes they’re eaten as an emergency ration while a ship is out on the water and can’t make port to resupply.

One page is the front cover and one the front matter.

Click on an image to check out other tavern-related supplements

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File Last Updated:
October 16, 2019
This title was added to our catalog on October 19, 2019.
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