Candlemas

 

Event Summary

Event Main Contact (Event Steward): Renart le Fox de Berwick
Date: February 9 , 2013
Site opens at: 12:00 AM on February 9th 2013
Site closes at: 12:00 AM

Event site:
Hyla Middle School
7861 Bucklin Hill Rd, NE Bainbridge Island, WA 98110



From the forest depths on Bainbridge Island, the ring of
trumpets, the herald’s call, Come Ye Artistan’s one and all, stand
tall and throw down your gauntlet to enter the competition. Their
Excellencies Arontious & Laurellen welcome ALL to come
experience the Arts & Sciences and Bardic Competitions at their
Candlemas event.

There are three competition categories, Artisan,
Bard and Scholar. All questions concerning the competitions can
be
forwarded to Dame Madrun (gro.erialsnogard@retsinimsa)
The deadline for submission of Letters of Intent will be 22
December.  
Research papers are due by 12th Night. Letters should be sent to
Their
Excellencies (gro.erialsnogard@stenoroc) and copied to Dame
Madrun.

Opening Court at 9am
>
> Competition begins at 9:30am
>
> Lunch 12:30-1pm (although it can run longer with no
problems)
>
> Competition 1-4pm
>
> Closing Court at 4:30pm and runs for approx. an hour
>
> Feast at 6pm (or as close as we can get it).

 

There will also be a Candlemas feast to follow after the
competitions have concluded.

Feast Steward – HL Renart le fox de Berwyk

Adults: 10$ site fee, 10$ feast fee
Youths 13-17: 7.50$ site fee, 7.50$ feast fee
Children 12 and under: Free for site and feast
NMS surcharge applies
Make checks payable to SCA Inc, Barony of Dragon’s Laire

 

Feast will be held after the competitions have completed, in
the
American Legion Hall. Menu will be posted as soon as possible.
Seating
Limited!

**** For tickets contact HL Magdalena at
gro.erialsnogard@lahcsenes ****

Menu for the feast shall incluse:

 

Appetizer Course

 

œuf mimosa (Stuffed Eggs)

 

Dates

 

zeytoun parvardeh (Olives in various
marinades)

 

Panir (Soft Cheeses)

 

hummus bi tahini (hummus)

 

Flat Bread

 

Dried Apricots

 

First Course

 

Tabahajiyya (Sauted Chicken with ground almonds and
Pomegranate sauce)

 

Muzawara (Cold Lentil-Cucumber Salad)

 

Jannaniyya (Stew of Squash w/ onions and
raisins)

 

Kuskusu Fityani (Cous Cous cooked in broth and
spices)

 

 

Second Course

 

Banãdiq (Beef Meatballs cooked in oil with
spice)

 

Salsa a Bolets (Mushrooms stuffed with onions and
herbs)

 

Salma (Lamb, garlic and pasta in yogurt sauce)

 

Muruziyya (Fried squash with onions and
raisins)

 

Dessert

Desser Miveh (Citrus Salad with spices)

Baklava ( sweet pastry made of layers of filo pastry
filled with chopped nuts and sweetened with syrup)

 

 

 



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This page was last updated: November 5, 2018
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