| Time | Activity | Location |
|---|---|---|
| 9:00 | Site Opens | |
| 10:00 | What Did Thorhalla Eat For Breakfast? | Classroom A |
| 10:00 | Olive Oil-In and Out of Period | Classroom B |
| 10:00 | Mooncakes and More | Classroom C |
| 10:00 | So You Want to Make Gnocci? | Kitchen |
| 11:00 | Chilies: The Spicy Fruit | Classroom A |
| 11:00 | Kollin's Simple Guide to Making Jerky at Home | Classroom B |
| 11:00 | Sauces, Syrups, and Pastes - Long-Term Storage of Medieval Fruit-Based Sauces | Classroom C |
| 12:00 | Lunch Break | |
| 1:00 | Maize: The True Gold of the Americas | Classroom A |
| 1:00 | Feast Project Management - Case Study - Snowshoe Hare Culture Faire | Classroom B |
| 1:00 | Anglo-Saxon Foodways | Classroom C |
| 2:00 | Food Safety - Past and Present | Classroom A |
| 2:00 | Late Period English breads and Cakes | Classroom B |
| 2:00 | Classroom C | |
| 3:00 | Food Safety - Past and Present (Continued) | Classroom A |
| 3:00 | On Raising Pies | Classroom B |
| 3:00 | Classroom C | |
| 4:00 | ||
| 5:00 | ||
| 6:00 | Site Closes |
Classes
Classes on food, cooking and food-related topics such as brewing, vinting and preserving are possibilities. (The site is discreetly damp.) Teachers can present non-cooking classes if they clearly relate to food culture. All classes can focus on European or non-European cultures. There is a kitchen, but instructors must bring their own equipment and serving utensils.
Please fill out this Google form to sign up to teach.
Deadline for signing up is Oct. 18.
| Time | Classroom A | Classroom B | Classroom C | Kitchen |
|---|---|---|---|---|
| 10:00 | What Did Thorhalla Eat For Breakfast? | Olive Oil-In and Out of Period | Mooncakes and More | So You Want to Make Gnocci? |
| 11:00 | Chilies: The Spicy Fruit | Kollin's Simple Guide to Making Jerky at Home | Sauces, Syrups, and Pastes - Long-Term Storage of Medieval Fruit-Based Sauces | |
| 12:00 | Lunch Break | |||
| 1:00 | Maize: The True Gold of the Americas | Feast Project Management- Case Study - Snowshoe Hare Culture Faire | Anglo-Saxon Foodways | |
| 2:00 | Food Safety - Past and Present | Late Period English breads and Cakes | ||
| 3:00 | Food Safety - Past and Present (Continued) | On Raising Pies | ||
- Anglo-Saxon Foodways. This class will discuss agriculture and the availability of food used in the Anglo-Saxon period. [Instructor: Baron Ealdread of Gwyntarian]
- Chilies: The Spicy Fruit. From simple nightshade to a world spanning flavor. This short history will show how the Colombian exchange changed the game in the world of spice. [Instructor: Lord Carolus Vlastos]
- Feast Project Management. This class discusses the end to end process of creating the 2024 Snowshoe Hare Culture Faire feast in the March of Wood’s End, including research, budget, menu, equipment, procurement, preparation, team building and delivery. [Instructor: Mistress Gwyneth Banfhidhleir , OL OP]
- Food Safety – Past and Present. Condensed/SCA geared food safety course based on Ohio’s Person-In-Charge certification course, taught by a real health inspector! Learn the basics. Ask questions. Look at gross pictures if you dare! (Certification not included.) [Instructor: Mistress Avelyn Grene]
- Kollin’s Simple Guide to Making Jerky at Home. I will show folks how I make jerky at home, I will share some recipes and techniques, talk a little bit about the science and why I do it this way. This demonstration will have tastings and a discussion period. [Instructor: Captain Kollin Rhos]
- Late Period English Breads and Cakes. This class is about breads (often also called “cakes”) eaten in the 1590s by both border
Scots and English who lived and worked under Lord Scrope, West Warden of the English March. The memoirs of Sir Richard Carey, Scrope’s brother-in-law, are a help in understanding what men (and horses) ate versus the ingredients needed and dishes served by Philadelphia, Carey’s sister, to their guests. We’ll discuss “cheat” versus barm bread, maslin bread, restons (or “rastons”), saffron bread and fine cakes. If my ale barm is still fresh we will proof it; samples of breads and cakes will be available![Instructor: Mistress Judith] - Maize: The True Gold of the Americas. A history of maize (corn) and how it became one of the staple crops for most of the new world and eventually the globally. [Instructor: Lord Carolus Vlastos]
- Mooncakes and More. The class will discuss the Chinese history of mooncakes and other festival-linked foods that are still enjoyed today. Participants can enjoy samples! [Instructor: Lady Zofia der Kinder and the Yang Family]
- Olive Oil-In and Out of Period. Since ancient times, the Olive tree has been revered. This is an overview of its’ biology, uses and very convoluted history. And yes, there will be samples and snacks! [Instructor: Juliane Bechaumpe]
- On Raising Pies. Learn this one simple trick to making coffins—self-supporting pie crusts. Tough, inedible wheat crusts were used to preserve cooked food before the age of refrigeration. They also served as containers—the Tupperware of the Middle Ages! Using only cold water and wheat, join in the fun of raising coffins for baking your medieval dishes. [Instructor: THL Rosalyn MacGregor]
- Sauces, Syrups, and Pastes – Long-Term Storage of Medieval Fruit-Based Sauces. Learn how fruit sauces were cooked down and stored to be enjoyed off-season or on- the-go. Samples will be provided. [Instructor: Lady Claricia de la Mere]
- So you want to make Gnocci? A handout will be provided with a very brief history of Gnocci and we will make and eat some Gnocci! Included in the handout will be the recipe I use and the process we use during the class – no class fee. [Instructor: Sgt. Andreas Renardi]
- What Did Thorhalla Eat For Breakfast? A discussion of Norse food dated from the 9th & 10 centuries. There will be food to taste. The Norse did not leave cookbooks so my research has been done from archaeological sites. For those with allergies, I can guarantee no pepper of any type. If you have other allergies, please contact me at thorhallacarlsdottir@gmail.com. [Instructor: Meistara Thorhalla Carlsdottir af Broberg]
Cooking Challenge!
Cauldron & Cutlery is sponsoring a challenge for chefs to test your skills, try something new, or just enter for the joy of cooking for others! There are three categories and a fabulous prize for the winner of each: Expert, Intermediate, Beginner.
The challenge? Make a dish based on an artistic depiction from before 1600. The artwork can be a painting, woodcarving, illumination, fresco, mosaic, even a sculpture, if you can find one! Find what inspires you, and then make something that looks like that, interpreting what goes in it according to the skill level you choose:
- Expert. Perhaps you are a Laurel, or have lots of experience with historical cooking. Here’s your chance to show off! Using period methods, ingredients, and recipes that can be documented to SCA period, you’ll create your dish to be something that could have popped out of the artwork and delighted diners of the day – as well as the tasters of today! The winner of this category will be decided by a panel of 3 judges.
- Intermediate. You have done some period cooking, but you’re not quite ready to play with the Max Millers of the world. Your ingredients, methods, and recipe should be your best guess at what’s historically accurate, based on what you know and have access to. The winner of this category will be decided by a panel of 3 judges.
- Beginner. You’re here for the vibes! Great for kids or beginners who just want to try this historical cooking thing – give it your best shot at what you think will be fun to make. The winner of this category will be awarded by populace bean count, not judged on historical accuracy.
Rules:
- All entries MUST be safe to eat.
- All entries should be accompanied by the name of the dish, a complete list of ingredients, a picture of the artwork that inspired the dish, and a quick write-up of why you chose it.
- Intermediate and Expert entries should also include relevant recipes and sources. Any substitutions made from the original sources should be noted. Full documentation is not requested.
- We encourage dishes to be made ahead of time as there is only one kitchen for all entrants. The kitchen will be available as space permits.
- Paper products and drinks will be provided, but please bring along any appropriate serving utensils for your food item. If you are entering in the Beginner category, you may wish to bring sample servings or containers.
- You only need to cook one unit of the dish you choose, but we will be opening the entries to the populace to try after the judges have sampled.
- If you don’t want to enter a contest, you can bring something just for fun – please still include a list of all ingredients.
Please contact Baroness Claricia de la Mere with any questions!