Elven Dining

Certainly. Elves have created and refined a huge variety of incredibly complicated “special feast dishes” (some involving cantrips that allow dry ingredients to be “breezed” [a human observer would probably describe this as ‘swirl-mixed’] in midair), so I’ll confine myself here just to a modest selection of plain ‘everyday’ fare. Please note that the drinking of wines is common with most meals, both dry wines with the main fare and sweet dessert wines to finish – – and that (to elves; humans and halflings may find them potent indeed) most wines aren’t nearly as readily intoxicating as most human wines are, to humans.

Quaffs/Slakes (non-alcoholic):
Sprucebark quaff (cleanses palate/freshens breath before meals and after)
Mintwater
various berry-juice drinks (unfermented)

Vegetables (eaten raw, sometimes diced and fried with herbs and other vegetables):
Cress
Leek (also chives, hotwhips [spring onions], searshoots [wild Faerûnian vine onions]: these last are a staple of elven cuisine, and if left to dry until fall, can grow as hot as garlic, but never give elves “garlic breath”)
Parsley
Coushoots (the green, growing “new” shoots of certain forest vines, such as Chokevine and Thaelthorn)
Greenspear (asparagus, a staple with many elves, both raw and steamed with herbs)
various ferns, from fiddleheads to stewed broadleaves
Brownbuds (brown Faerûnian wild forest radishes)

Fruits:
Many sorts of berries
Rhubarb
Roseapple (a mild-flavored apple-like fruit that grows at the thorny junctures of a particular sort of forest vine, the “rosethorn,” that grows abundantly in the Heartlands)

Soups (usually served cold):
Leek
Turtle
Blalatha (certain mushrooms, diced and then boiled)
Darblalatha (certain mushrooms, diced, then fried with leeks, and then the mixed result is boiled)
Haendur (simmered glow worms, seasoned with particular sharp-tasting leaves)
Blackbark (literally, the stewed bark of four or five different sorts of forest bushes; tastes and looks a little like a thick beef stew)
Snake (four sorts, beheaded and then boiled until skins separate from flesh; skins, like heads, are discarded)

Meat and Fish Dishes (some elves eat flesh, some do not):
Seared Rabbit
Thaenwing (spiced-and-diced grouse, partridge, quail, and woodguth [wild turkey]; most elves are revolted at the thought of eating owls, whom they deem “intelligent souls,” and believe dining on raptors brings misfortune on oneself and one’s kin)
Silvereyes (fish stew, of silverflash and other small forest stream fish)
Sornstag (roasted hotspice [equivalent of curried] venison)
Surkyl (beaver: belly-slashed to insert leek and herbs, then rolled in clay and fire-baked, to remove hide and quills with hardened mud shell)
Hooroun (moose, always marinated with particular herbs to counteract the natural seasonal tastes of spruce in winter and spring [when moose have been eating evergreen tips] and swamp in summer and fall [when moose have been grazing on swamp vegetation])
Lulleth (muskrat and equivalents [from shrews and voles to “branchcats,” which are a tree-climbing Faerûnian cross between a mink and a raccoon], usually simmered into a thick stew; most elves dislike boar, but when they do eat it, treat it in this same way)
Groundsnake (beheaded and roasted on skewers over a fire)

Trail Food:
various nuts and dried berries
mintnut cheese
Taece (fire-dried tiny forest-stream fish, that look a little like brown, finger-length sardines, contain a lot of fat, and are “crunched” [eaten whole, bones and all])
Marruth (sometimes disparagingly called “root pies” by dwarves and humans): pastries into which cooked spiced and herbed mashes of vegetables have been baked, and then let cool, and then rolled into rallow leaves (heavy, oily, waterproof broadleaves) to keep them from rotting, and carried for eating cold when on the move

Desserts:
Mint jelly
tarts made of various berries, sweetened with a mash of berry juices

I could go on at length, but I’m afraid I haven’t the time just now to set down a lot of detailed recipes, so I hope this helps. Elven cuisine is more sophisticated than human, though it uses almost no non-forest ingredients, so if you have to improvise, look at some of the dishes whipped up on, say, IRON CHEF and think of “forest-friendly equivalent ways” of making some of them.

So saith Ed.

Elven Dining

Guardians of the Past ErithTalvera