Daffodil

 

Event Summary

Event Main Contact (Event Steward): Isabella de la Vega
Date: March 14 , 2015
Site opens at: 12:00 AM on March 14th 2015
Site closes at: 12:00 AM

Event site:
Cowichan Exhibition Grounds
7380 Trans Canada Hwy Duncan, BC V9L 6B1

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Come one an all and enjoy the festivities of the Barony of
Seagirt’s Daffodil Tournament! There will be exciting tournaments
to determine Seagirt’s newest Defender (heavy) and Captain of the
Grenadiers (rapier). There will be amazing prizes and a delectable
feast! There will also be thrilling archery and arts and science
contests! This year’s tournament is War of Roses themed, so as you
enter gate choose which house you side with: York or Lancaster!

 

Daffodil will be held on March 14, 2015 which is also Pi(e) day
(3.1415). To celebrate we will be having a Pie Silent Auction held
at the event, with all proceeds going to the Principality Travel
Fund! Fruit pie, meat pie, store bought or homemade, it matters
not! Donate a clearly labelled, standard 8-10 inch pie of your
choice at Daffodil and help out our noble Principality!

 

 

Event
Steward: Isabel Velazquez de la Vega

(Serena Stratford)

933 Skogstad Way

Victoria BC, V9B 3C2

778-977-3185

(no calls after 9pm please)

serena.coldwell@hotmail.com

 

Site info: event runs 9am to 11pm

Cowichan Exhibition Grounds

7380 Trans Canada Hwy

Duncan, BC V9L 6B1

 

Amazing prizes to be won:

Heavy Champion: Heavy Helm made by Steelbash Armoury

Rapier Champion: RBG made by Sir Gerhard Kendal

Archery Competition: A custom made bundle of arrows

Daffodil Costume A&S Contest: Linen, wool and woven trim

Daffodil Any Medium A&S Contest: Feast Ware

Door Prize: Wooden Slat Bed

 

Gate Fees:

Feast: Adult $25    Youth (13-18) $10  
 Child (0-12) $5

Day: Adult $15    All Minors Free

$5 NMS applies to all adult gate fees

 

Feast tickets will be sold in advance and cut off will be March
7^th. No Feast tickets will be sold at the door, only Day
tickets. All tickets are non-refundable. Please make any cheques
payable to “Barony of Seagirt”.

 

Please remember to present your numbered ticket at gate,
as the stub will be entered in a draw for our door prize!
Arrangements will be made to transport the bed to the winner after
the event.

 

Keeping in tradition there will be the Daffodil (or Heraldic
Rose to go with the theme) Any Medium and Costume Contests. To
change things up this year there will be two categories for the
A&S competitions: Novice and Advanced.

 

Novice: this category is for those newer to the world of A&S
will require only 1 page of brief, basic documentation (the who,
what, where, when and why of your entry).

 

Advanced: this category is for experienced artisans and will
require a more robust and standard documentation no more than 3-5
pages long. 

Please submit a copy of your documentation to serena.coldwell@hotmail.com
by midnight, Saturday March 7^th so the judges may review
it prior to the event.

 

 

For those who wish to partake, there will be a delicious early
1500’s English feast. Details and ingredients soon to follow.

 

1^st Remove:

Assorted cheese, assorted pickles, breads, and mushroom leek
soup.

2^nd Remove:

Roast Beef, Gravy, Roasted root vegetables, Roasted onions, and
breads.

3^rd Remove:

Roasted Chicken, Gravy, a savory bread pudding, peas, and honey
glazed carrots.

4^th Remove:

Pear Tart, Almond Rice and Ginger cookie

 

 

Ingredients:

Leek Soup: heavy cream, fresh thyme, butter, mushrooms, leeks,
flour, chicken stock (chicken, salt, pepper, onion, celery,
carrots) salt, pepper.

Beef roast: salt, pepper, rosemary, garlic. Gravy: beef
drippings, chicken stock, flour, salt, pepper. Root Vegetables:
turnip, carrots, parsnip, Brussels sprouts, salt, pepper, butter.
Roasted onion: onion salt, pepper, rosemary, butter.

Roast Chicken: salt water brine, salt, pepper, smoked paprika,
chillies. Bread pudding: bread crumbs, salt, pepper, sage, thyme,
eggs, onions, celery, dried cranberries, chicken stock. Peas: salt,
butter. Honey glazed carrots: salt, honey, butter.

Rice mould: rice, water, almond milk, sugar, honey

Gingerbread: honey, bread crumbs, ginger, cinnamon, white
pepper, cloves

Pear pie

Filling: red wine, water, lemon zest and juice, ginger, star
anise, pears.

Crust: flour, icing sugar, butter, zest of 1 lemon, eggs,
milk

 

 

Tournaments, contests and schedule details soon to follow.

 

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