West Coast Culinary Symposium

Registration Information

THIS EVENT IS PRE-REGISTRATION ONLY!!!

Google Registration Link: (Case sensitive) https://goo.gl/jb9MDe Registration will open from NOVEMBER 1st 2018 and go till April 1st 2019 Heated cabins for campers, as well as meals are included. Day trippers welcome, but they must also

Pre-Register! Tier 1 Registration

November 1 – December 31st 2018. Member $80 / Non-Member $85 / Day Fee Member $45 / Day Fee Non member $50

Tier 2 Registration

January 1 – February 28th 2019. Member $90 / Non-Member $95 / Day Fee Member $50 / Day Fee Non member $55

Tier 3 Registration

March 1 – April 1st 2019. Member $100 / Non-Member $105 / Day Fee Member $60 / Day Fee Non member $65

Register early for a great rate!

When registering for this event, do to ordering food and registering cabins, ticket sales are final. If you wish to transfer a ticket to another person you can. It must be in the same category as the purchased ticket Non-Member to Non-Member and Member to Member. You will need to provide us with their full modern name and SCA name along with Blue Card information (Name, Number, and Exp. date if applicable)

Thank you

Classes Offered

Tentative Classes with descriptions

ALL CLASSES are subject to change. Many are still being added to the schedule.

Stay tuned to the West Coast Culinary Symposium Facebook Group for updates! https://www.facebook.com/groups/383006515059082/

Only ONE class is available for pre-registration and is limited to 10 people that is

ALL other classes are onsite registration only and any fees for the classes must be paid directly to the instructors.

Information on classes, teachers, etc. can be directed to the Class Coordinator, Maestro Eduardo Lucrezia at David@vastrepast.com

Maestro Eduardo Lucrezia

Books, Books, Books! A guided Tour of Powell’s cookbook section

Hold on to your credit cards and cheque books. In this “class” we will take a tour through the cookbook section of the Powell’s bookstore main store. Maestro Eduardo is not only intimately familiar with this HUGE section of the store, but also owns most of the relevant books you will find in this section. Our group will explore the section with color commentary of each shelf and a review of the book including cost, content and general over all MUST HAVE rating. This class will take place on Friday evening from 5:30pm to 7:30pm. We will then retreat for dinner (yet to be determined where) or you may go to site. Transportation is not provided but carpooling is encouraged. PLEASE SET A BUDGET before entering the store! There will be a small amount of time for you to explore other sections of the store but you might want to schedule some extra time on to your trip for this Portland MUST DO attraction!

Maestro Eduardo Lucrezia

EGG-travagnaza!

This class will explore, in depth, the egg recipes from the Martino Manuscript. We will cook eggs on a spit and will also try the dread eggs cooked on a grid iron! A comparison of the existing manuscripts and the similarities and differences contained therein will be discussed. This class is based on the article by the teacher from Petits Propos Culinaires Issue 102 March 2015

THL Johnnae llyn Lewis

The works of John Murrell

For those into confections and banquet fare this is the class for you. John Murrell is the author of A delightfull daily exercise for ladies and gentlewomen (1621) and the 1617 A daily exercise for ladies and gentlewomen : Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof.

THL Johnnae llyn Lewis

Culinary Bibliography

This class will explore the important instrument of the culinary bibliography, finding books, developing the collection, and her own culinary collection. Bring questions.

Nai Martyn

Keeping food edible – the SCA way. Camping without a cooler.

Event prep, menu planning and strategies to feed your friends in period fashion, without the rocks, rot and rodents.

Isebel von Waldeck

Perfectly Period Feast North – A Roundtable discussion

A roundtable discussion about the upcoming Perfectly Period Feast North event taking place in October of 2019. We will be talking about the different aspects and opportunities of PPFN and plan to walk the space where the main feast of PPFN will be held. Bring your questions, comments, ideas, helium hands.

Isebel von Waldeck

German Etiquette

Learn about the different household positions, etiquette, and dining rituals of Germans during the 1500s.

Isebel von Waldeck

PPF-N 2019 – An overview/tasting of the menu

Come explore some of the potential recipes that may appear on the menu at Perfectly Period Feast North. We will discuss the potential cooking sources and cook a few of the recipes discussed.

Armin Elfsten

Feeding a Viking Ship

What did the Vikings eat when on their journeys? This is one of the most common questions that I have been asked and also one of the most challenging to answer. This class will look at the archeological evidence that is available from the time period, written records of later time periods, and patch together a tapestry that reveals what probable travel meals were eaten. We will look at how foods were likely stored, prepared, and how they were eaten. Feeding a crew of 20-60 while traveling over water and keeping up moral was vitally important to the success of

this expanding culture. During the lecture we will recreate the preparation of a meal on land that will then provide a hot meal on the water the next morning.

Armin Elfsten

Daily Foods of Scandinavia

In the SCA we tend to focus on the nobility. This is a lower class. We will be looking at the most commonly available ingredients, cooking techniques, and nutritional profiles in Scandinavia in the 6th-11th century. Common food is good food and the preparation techniques required in order to eat and complete all of the daily tasks required cross over well for SCA events.

Gwyn Chwith ap Llyr

The Transylvanian Cookbook, a tour The Science of Cooking, aka That Transylvanian Cookbook, has some strange and wild recipes tucked away, reflecting its minor nation status with frequent invasions. Come and see some of them, or even taste some!

Gwyn Chwith ap Llyr

Interpreting recipes for beginners and others

So you’re ready to strike out away from the safe shores of already-translated recipes. Hopefully this will give you some of the tools and confidence to have fun while you’re doing it.

Philip de Greylonde and Constanza de Valencia

Yeast comparison: How yeast affects brewing

We will be presenting several beverages that were identically produced, but used different yeasts during fermentation. We will discuss and taste the differences that can be brought about simply by choosing different yeasts. We will also discuss period yeasts, and how we can replicate how beverages would have tasted.

Muireann inghean ui Mhuirneachain

The Spice Roads: One if by Land, two if by Sea

In this class we will look at when land and sea trade routes were established, who were the major contributors involved with it’s establishment, what kind of spices and culinary goods were being transported. This will be a quick overview of a very complex interdependent trading mechanism.

Urtatim al-Qurtubiyya

Some Vegetarian Dishes from Arabic Language Cookbooks

Although there are few vegetarian dishes in Arabic language cookbooks, bawarid are cold dishes often based on vegetable and yogurt. We will make several.

Morgaina

Cooking in Medieval Pottery In this class we will explore some of the types of ceramic pots available modernly. Is there a difference in the way different pots heat up, hold heat, and cook your food? The class will be discussion and demonstration. If there are students who haven’t yet tried cooking over coals in pottery, we can provide that experience for you as well.

Mistress Ceara ingen Chonaill

Aprons through the Ages

We will be discussing apron styles for both women and men throughout the SCA timeline

Mistress Ceara ingen Chonaill

Bread Basics

We will cover the different types of grain, yeast, kneading, rising and a bake time permitting

Mistress Ceara ingen Chonaill

Chef’s Knife Skills

Students must bring own chef’s knife. We will go over knife safety, knife blocks, cleaning, sharpening how to hold a knife and knife cuts

Lissette de la Rose

Sauces and spices, a round table discussion on adding flavor

An open round table discussion on the use of spices and sauces throughout history. Feel free to bring your favorite recipes to share.

Fina MacGrioghaire

Introduction to Medieval Cheese

This class will discuss some of the cheeses that were available in period as well as regional variations of cheeses. It will also provide insight into cheese making methods and helpful tools for making medieval style cheeses at home. Student will have the opportunity to taste test medieval style cheeses, and will be given cheese making recipes to try at home.

Fina MacGrioghaire

Introduction to Italian Pasta This class will discuss the different kinds of pasta that were being made and eaten in Italy during period. The students will have the opportunity to see, and possibly taste test, different varieties of Italian pasta. The class will also discuss pasta making tools, and students will be given recipes to make their own pasta at home

Thorvald Grimsson

Key note: Ouverture de Cuisine by Lancelot de Casteau Published in 1604, the recipes are from Liège between about 1550 and 1585 — French with Spanish and Italian influences. Subtopics: translating cookbooks; cooking between medieval and modern; the potato; the wine list.

Thorvald Grimsson

Renaissance Potatoes

What’s special about the potato? Eating the potato in Europe — earliest proven date, earliest probable date, and other possible dates. What were the early recipes? When did the potato plant first come to Europe?

Meistari Refr Fiachson

The Archeology of Food

There is a great deal we can learn about food in history from the archeological record. This class will be a survey of different kinds of relevant archeological evidence, what to look for, how to find it, and what we can learn about food and eating habits from things found in the dirt.

Svava In Littla

How skyrr, a viking cheese, saved medieval Iceland An overview of the history of skyr/cheese and myssa/whey in the Icelandic Medieval settlement, it’s uses and how to make it.

Eden of Lionsguard and Ysolt Tayler of Windhill

Preparing a medieval dinner: From conception to table the Madrone Culinary Method

The below details are a placeholder for this class. It will be updated in the next few days.

YOU MUST PRE-REGISTER FOR THIS CLASS – It is limited to 10 people and is a full day of classes. Learn the process and procedures that have made the Madrone Culinary Guild one of the finest in the Kingdom and across the Known world. How does the guild conceive of a dinner or banquet? What is their testing methodology? How do they balance the menu and account for modern tastes? How do they expand the recipes? How do they manage the schedule, preparation and presentation? This class will end with preparing the dinner for our fellow symposium attendees.

Eulalia Piebakere

Simple and Tasty Historical Recipes for Beginners

Try your hand (and your tastebuds) on a recipe or two from Eulalia’s recently published cookbook. Great for beginners!

Eleanor de Bolton

Grow your own medieval veggies

Explore gardening techniques and varietal options for adding medieval European flavors and textures to your garden and cooking. Topics to include colewarts (kale and cabbages), leeks, soup peas, skirret, and perineal greens (sorrel, alexanders, sea kale, good king henry). A limited selection of starts will be available to take home to add to your own garden.

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This page for event id 7024 was last updated: February 5, 2019
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