Episode 409 - Nidavellir
Release Date: October 24, 2022
Running Time: 127 min
Nidavellir, the kingdom of the dwarves, faces a threat that could doom everyone. Fafnir, the dragon of myth and legend, is bent on gathering the riches of the realm and will stop at nothing to add to its hoard. The King calls upon you to raise an army.
Naturally, the best place to find skilled dwarves is at the pub! Each turn, you’ll make the rounds at three different taverns, bidding for the services of warriors, blacksmiths, hunters, miners, and explorers, hoping to amass the greatest assembly of talent and power - enough to defeat the dragon, impress the king, and earn the undying gratitude of all dwarves across the land!
Nidavellir is a set collection game driven by a series of auctions. Each auction comes with a twist. Once per round, you may upgrade the coins you have, giving you more power to pay the best dwarves to join your army.
Listen in to explore the game, learn about the myths that inspired it, and discover how it earns our Spiel of Approval!
Designer: Serge Laget
Artist: Jean-Marie Minguez
Publisher: Hachette Board Games, Grrre Games
2-5 players 45 minutes ages 10+ MSRP $45
Time to teach/learn: 15 minutes
Paco's Essen Report
Paco was able to attend the International Spieltag in Essen, Germany this year and sent in a report from the field, giving us his impressions of the event and several noteworthy games and experiences.
We are so thrilled to welcome Paco to our table here at The Spiel. Look forward to other fun segments as we wander together down the playful path.
Here's info on the Essen games Paco mentions.
Run, Animals Run
The Recipe: Chicken Picata | The Game: Finca
Prep Time: 20 mins Cook Time:30 mins
3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley
Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Here are pictures of the 3D prints Spieler Scott Sallee made for us. He's working on some fun stuff for The Spiel Foundation art auction!
Music credits include: