These photos show the kind of fine dining that keeps a hobbit happy.

The eight courses – served during traditional hobbit meal times like breakfast, second breakfast, elevensies, luncheon, afternoon tea, dinner and supper – made for quite a spread this past weekend at the annual screening of The Lord of the Rings movie trilogy at the Alamo Drafthouse in Austin, Texas.

"Each year we must gather to recount the epic quest of the hobbit Frodo and his merry band of dwarfs, wizards, elves and Viggo's," the cinema said in a press release. "We snuggle up together and watch the entire Lord of the Rings trilogy – nearly 12 hours – and get loaded to the gills with food, beer and wine all inspired by Tolkien's Middle-earth."

Sounds like a pretty epic feast indeed. Check out pictures of hobbit delicacies like lembas bread, plus the entire extravagant menu, in the gallery above. And get the Alamo's rather complicated recipe for coney stew below.

Coney Stew Recipe —————–

"Coney stew is one of the few dishes we actually see on the screen in the trilogy (featured in a scene with Frodo, Sam and Gollum in The Two Towers), the one most thought of when recollecting the film's cuisine," said executive chef John Bullington in a press release. "I doubt it had as many ingredients as this due to the situation they were in when they made it but if this were served on Sam's table I am sure it would be this robust. Lots of root vegetables, especially potatoes, were featured in the film, so this soup is full of them. Sam would only use fresh herbs, so if you don't have them in your garden make sure to find them."

Ingredients

1 Rabbit, whole, or cut into quarters to fit your pot

2 quarts Chicken stock, homemade preferable

1/2 cup Tomato, 1/8-inch dice

2 Each Leeks, white part thinly sliced, tops chopped

¼ cup Garlic, minced

¼ cup Ginger, minced

1 cup Dry white wine

1 ½ cups Potatoes, 1/8-inch dice

1 cups Shiitake mushrooms, thinly sliced

1 ½ cup Parsnips, 1/8-inch dice

1 ½ cup Celery root, 1/8-inch dice

1 ½ cup Carrots, 1/8-inch dice

TBS Kosher salt

2 tsp Black pepper, fresh cracked

¼ cup Thyme, chopped

¼ cup Sage, chopped

¼ cup Italian parsley, chopped

1 TBS Olive oIl

In a large pot heat the stock, black pepper, and leek tops to a boil. Add the rabbit pieces. Keep at a simmer for 40 minutes until the rabbit is cooked.

Remove the rabbit, strain the stock into a bowl.When the rabbit is cool remove all the meat from the bones (reserve bones for stock).

In the pot heat the olive oil. Add the leeks and sauté until translucent. Add the ginger and garlic for 30 seconds then deglaze with the wine. Add the stock, potatoes, shiitake, parsnips, celery root and carrots.

Bring to a simmer and add the rabbit. Simmer until the vegetables are cooked through.

Add the fresh herbs, stir them in and serve.

Photos: Cory Ryan

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