The Shields, occasionally known as the βMisty Islesβ were living up to their nickname with a thick oppressive fog that hung low over the harbor. The beacons, lit in celebration, barely bled threw the soup that shrouded both bay and highland. Throughout the town bright banners fluttered limply and evergreen boughs garnished doorframe and eves. The ships of House Hewett were proudly displayed in harbor, Warships, Longships and even Ironships - though a sharp eye would see one missing.
The long, ancient hall of Oakenshield castle was not often host to such festivities. The Shield Isles were a throwback - a martial outpost in a austere, ascetic island not too dissimilar from the time of the First Men. The heavy grey that hung outside sent a diffuse light through narrow windows and supplemented the merry light within as evening approached.
Upon the walls hung the proud banners and mementos of Oakenshields heroes. From those famous on the mainland such as Owen Oakenshield all the way to the more obscure such as Lothair Long-Sword, Ursio Beartooth and St. Adovere of the Well.
Served to the guests was the typical fare of plenty as even in winter the seas provided and cold crops always sprung from the soil. For beverages there was a thick, dark stout tasting of smoked grains brewed locally. An assortment of ciders came from across the isles as well. A few wine selections imported from the mainland were placed among the tables. As a precaution, taste-testers would be made available to any and were on hand at the High table.
Several dishes of winter plenty were served. A hearty broth soup with kale, potatoes, spiced sausage and flavored with paprika, white pepper, onions and garlic. Thick, warm pieces of rye bread on platters are served alongside.
Warm, flaky crescent-shaped pastries stuffed with pinenuts, ricotta and spinach. Crowded next to salad of bitter greens topped with thick chunks of cured bacon, soft-boiled eggs and a vinaigrette dressing.
The main dishes come from the sea, so readily available to these isles.
Oysters, in heaps served on platters filled with ice with sides of horseradish and mignonette sauce. Mussels, propagated locally on wooden stakes and allowed to grow in the tidal basins swum in cream, butter, onions, garlic, shallots and cider.
Finally, white fish filets that were seasoned and rolled, placed in poached in butter dishes served with a rich sauce of cream and egg yolk with a few opulent lemons made available to the noble guests.
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