The College of Lyonsmarche (Pullman, WA & Moscow, ID)
Event Main Contact (Event Steward): Aerngaldra Hrafnskald
Date: April 20 , 2018 until April, 22 2018
Site opens at: 12:00 AM on April 20th 2018
Site closes at: 12:00 AM on April 22th 2018
Chief Timothy Park
Clarkston, WA 99403
18+ $20; under 18 is free.
One Day: Ages
18+ $15; under 18 is free.
for SCA blue card members.
Thursday, April 19, 2018
3:00 pm Site
Friday, April 20, 2018
2:00 pm Pick
up items for Iron Needle and Iron Scribe competitions any time
after 2pm at Gate
Saturday, April 21, 2018
Blacksmithing and Pewter Casting in the A&S area much of
Saturday, follow the sound of the hammer!
Rapier Armor Inspection
Siege Cooking Materials available at War Field
9:30 am to
11:30 am: Rapier War Scenarios
A&S Display near War Field
Heavy Armor Inspection
10:30 am to
4:00 pm Archery field (including thrown weapons) open and Archery
11:30 am to
3:30 pm Heavy War Scenarios
A&S Championship Judging at the War Field
Cooking Judging at War Field
Brewing Championship Judging at the War Field
6:30 pm Royal
Sunday, April 22, 2018
2:00 pm Site
There will be
the Challenge of the Iron Needle, Challeng of the Iron Scribe, and
the Challenge of Siege Cooking that HL Cler DeCieux is running.
Here are the rules and some information.
An army marches on its stomach, or so the saying goes, and the cook
reigns supreme when the feast table is laid. Our great College has
been besieged, though by brigands or defenders it is yet hard to
say, and supplies are running low. But with the mighty king and
gracious queen in attendance a feast must be laid! Who will answer
the call to craft a delectable offering of savory and sweet treats
from the scraps that are available? Who will see their side aided
in victory through their craft?
A table will be laid with all the available supplies and the
contestants will be allowed to choose their â€œteamâ€ of supplies.
Some of the things that may be available include:
Rolled Oats , Honey, Lard. Meat (types and amounts to be
determined) Onions, Apple cider vinegar, Appropriate
Vegetables, Various Fruit , Stale Bread, Wheat Flour, Butter,
Hulled Barley, Sugar, Rye Flour, Almond Milk Eggs , Cream, Oil,
Almonds, Cheese, Salt, Wine
Additionally each contestant will be given a cup of dry lentils
which must feature prominently in at least one dish. What you will
need to bring:
Up to Â¼ cup of any fresh herb, if you choose
Up to 2 Tablespoons of any dried herb or seasoning (period
appropriate), if you choose.
Pots, Pans , A heat source
Utensils, including knives and cutting board
Towels and a dish rag (you might need them)
Serving dishes, Serving utensils
Anything to add flair to your presentation, candle are
You will be judged on: Taste (one of the judges is not a fan of
spicy food, one is a fan!) Appearance (this includes table setting)
Apparent quantity of dishes (how much did you make?) Number of
All dishes must be prepared on site. You may not start any dish at
home. You will receive your ingredients at the site. You will have
from 9 am to 2 pm on Saturday to complete your offerings. This
contest may be done in teams of no more than 3 people.