Honor War


Hosted by Device of Lyonsmarche

The College of Lyonsmarche (Pullman, WA & Moscow, ID)

Event Summary

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

Event site:
Chief Timothy Park
Silcott Island Clarkston, WA 99403




Weekend: Ages
18+ $20; under 18 is free.

One Day: Ages
18+ $15; under 18 is free.

$5 discount
for SCA blue card members.




Thursday, April 19, 2018

3:00 pm Site


Friday, April 20, 2018

Gate Opens


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!


9:00 am:
Rapier Armor Inspection


9:00 am:
Siege Cooking Materials available at War Field


9:30 am to
11:30 am: Rapier War Scenarios


10:00 am:
A&S Display near War Field


11:00 am
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


3:00pm Siege
Cooking Judging at War Field


3:30 pm
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 “team” 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 ¼ 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
different dishes


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.

This page for event id 6864 was last updated: November 5, 2018
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