The Feast of the Ages, 21st Course: Coffee

And finally, we have arrived at the final course in a 21-course meal, a course which should invite the enjoyment and fellowship of others following such an elaborate meal.Â So grab a cup of your favorite coffee and join us!Â Â

If you followed the series, you know that we served the 20th course back in September!Â Why are we just now serving the 21st course?

Well, we thought it would demonstrate that the celebration of the Church uniting with the Lord for eternity will never end.Â Some believe that the Wedding Feast of the Lamb may be symbolic, while others believe we may enjoy an actual feast.Â

But no one can argue that once Jesus returns to take home His children, we all will be celebrating together who He is and what He has done for us forever.Â So it really did not matter when we served the 21st course for our Feast of the Ages series.

And we thought it fitting that we serve the final course, which emphasizes the eternal fellowship we will have with our Savior, during the Christmas season when we celebrate His glorious birth where it all began.
Â

If this is your first visit, you will want to go back to the beginning of the series to learn more about it or just to begin there with the first course!

Be sure to RSVP to the real Feast of the Ages if you have not already here

We want to see you there!

If you’d like to see the previous courses:

1st Course (amuse): Shrimp and Pineapple Wontons,

2nd Course (second amuse): Mini Brats,

3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,

4th Course (thick soup): Creamy Chicken Curry Soup,

5th Course (thin soup): Apple “Cider” Soup,

6th Course (beef): London Broil with Cranberry and Portobello Reduction,

7th Course (antipasto): Tomato and Mozzarella Crostinis,

8th Course (in place of pasta): Mini Soft Tacos,

9th Course (caviar): Country Boy Caviar,

10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,

11th Course (game): “Jack” Rabbit Gravy over Biscuits,

12th Course (wild mushrooms): Portobello Mushrooms Stuffed with Sausage and Smoked Gouda,

13th Course (shellfish): Mediterranean Scallop and Shrimp Pot Pie,

14th Course (salad): Garlic Potato Salad on Cucumber Discs,

15th Course (creme-filled pastry): Berry Canapes,

16th Course (fruit): Berry Citrus Fruit Kabobs with Caramel Dipping Sauce,

17th Course (pudding): Banana Pudding Discs,

18th Course (frozen dessert): Mango and Coconut “Congelar”

19th Course (nuts): Nutty Cherry Chocolate Drops

20th Course (cheese):Â Block Cheese “Neapolitan”

*If you enjoyed this post, please consider leaving a comment (don’t be a stranger!), subscribing (it’s free!) to receive e-mail updates of future recipes, or sharing it with your family/friends:

Pin It

More great ideas: Playdates with God

About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.