Culinary Symposium

Culinary Symposium: A Feast of Classes

Medieval cooking methods and feast education

IMPORTANT: PLEASE SIGN UP FOR CLASSES ASAP!
Instructors need to know ahead of time how
many attendees will be in their classes

Send requests to foodiejoy@gmail.com

Friday Night

Site Opens at 4:00 p.m.

7:00-9:00: pot luck dinner, social time and recipe exchange.

Saturday

Location & Time	Lecture Track 1 (L)	Lecture Track 2 (H)	Modern Kitchen 1 (HH)	Fireplace (LS)	Fire Pit 1 (LS)	Fireplace (Y)	Fire Pit 2 (Y)	Feast Cooking (L)	Feast Planning (L)
8:00-9:00	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast
9:00-10:00	Recreating Viking Cooking (Hrafnir Fiachson)	The Blythesome Bridal and the Meal Within (Muirgheal inghean Alasdair)	Cheese Through the Ages: Basic Concepts, History and Methods (Aelianora de Wintringham)	French food in the Renaissance (Anne-Marie d'Ailleurs) Hands-on over fire		Dutch oven cooking, (Altaliana de Segna) Hands On over fire	Fire starting and maintenance for period cooking (HL Theodoric the Scholar) Hands On	Feast Cooking (HL Renart)	Feast Planning and Budgeting (Muireann inghean ui Mhuirneachain) Lecture
10:00-11:00	Medival Pottery, Form and Function Part 1 (Mistresses Gwen & Morganna)	Late Period Scottish Food (Muirgheal inghean Alasdair)					Stone Grain Grinding (Alanus) Hands On
11:00-12:00	Late Period Spanish Food (Juana Isabella)	Late Period Scottish Food (Muirgheal inghean Alasdair)					Recreating Viking Bread (Hrafnir Fiachson)
12:00-1:00	Welsh Food (Angharad verch Reynulf)	Middle Eastern Food (HL Shadra)					Recreating Viking Bread (Hrafnir Fiachson)		Whipping your Feast Hall Into Shape (Brighid Ross) Lecture
1:00- 2:00	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch
2:00- 3:00	Historical Food and Cooking Research Beyond the S.C.A. (David S. Walddon, Allyson E. Sgro, E. Rain. Moderated by Tristin Sale)	Dining with the Sultan: A Peek at Ottoman Food (Urtatim) Lecture	~~Ancient Roman Cuisine~~ ~~(Julia Sempronia)~~ Cancelled due to Family Emergency	Medival Pottery, Form and Function Part 2 (Mistresses Gwen & Morganna)	Easy historical sauces (Eulalia de Ravenfeld) Lecture & Hands-on over fire	Hearth baking, (Rycheza z Polska) Hands On over fire	Recreating Viking Bread (Hrafnir Fiachson)	Feast Cooking (HL Renart)	Matre d’ 101, (HL Theodoric the Scholar & Lord Ian Alasdair MacKenzie) Hands On training for hall management and feast serving
3:00- 4:00		Dining with the Sultan: A Taste of Ottoman Food (Urtatim) Hands On	Period Gingerbread (Mairghread inghean Uillem)		The humors and dietary theory (Rafaella d'Allemtejo & Eulalia de Ravenfeld) Lecture		Viking Cooking Tools (Hrafnir Fiachson)
4:00- 5:00	Food Beyond the SCA (cont.): Who put the leeks in cock-a-leeky soup? (Allyson E. Sgro)		Period Gingerbread (Mairghread inghean Uillem)				Viking Cooking Tools (Hrafnir Fiachson)
5:00- 6:00	Prep for dinner- rearrange dining hall
6:00- 8:00	Dinner
8:00-10:00	Social time
The 2:00-5:00 Lectures will be a series of papers written for and presented to academic circles ouside the SCA ~Historical Food and Cooking Research Beyond the S.C.A. Moderated by Tristin Sale.
The classroom for Lecture Track 2 has seating for 28 & a modern kitchen available for combination lecture & hands on classes, any combination will be noted with (L) for Lecture, (HO) for hands on or (L&HO) for lecture with hands-on.

Sunday

8:00-12:00

Play Time Roundtable - instructors can to cook one "signature" dish, either something they're especially proud of or something new they've wanted to try. Cooking, sharing, and social time. We will be cooking and eating until it's time to pack and clean up.

Site Closes: 12:00