CULINARY SYMPOSIUM 2009 (Tentative)
Track 1
Track 2
Track 3
Track 4
Track 5
Track 6
Location
Nature House (OD)
Uncle Toby(OD)
Ginny's Lodge
Raker Lodge 1
Raker Lodge 2
Raker Lodge K
8:00 - 9:00
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Breakfast ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
9:00 -11:00
History of Grain Production, Viking Bread, Alanus & Ref
Cast Iron Cookery for Eventing, Robert the Blacksmith
Russian Cookery, Anastasia Andreeva
Foraging, Elena & Eulalia
Introduction to Byzantine Cuisine, Berengaria
Techniques of Food Preperation & Kitchen Safety, Qaratani Oyugen
11:00 -1:00
Cooking Quinces & Medlars, Mathilde
Old World - New World Foods, Muireann
Northern European Food Production, Alanus Andrist
Hands-on Feast Preparation, Part 1, Eulalia Ravenfeld
1:00 -2:00
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lunch ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
2:00 - 4:00
Cooking in Pottery, Morgaina & Svava
Viking Foods, Jorunn Steinnabrjotr
Roman Cuisine, Julia Sempronia
Keeping Your Knives Sharp, Hugh MacDomhnaill
History of Indian Food, Anastasia Andreeva
Hands-on Feast Preparation, Part 2, Eulalia Ravenfeld
4:00 - 6:00
Sausages, Egan Brauer von Starkberg
Pasties, Qaratani Oyugen
How to Properly Carve Meat & Fowl, Aleyn the Younger
Cooking from a Middle English Text, Elaine de Montgris
Hands-on Feast Preparation, Part 3, Eulalia Ravenfeld
6:00 - 7:00
~ ~ ~ ~ ~ ~ ~ Prep for Dinner & Rearange the Dinning Hall ~ ~ ~ ~ ~ ~ ~
Volunteers to help Reset Dinning Room, Plate & Serve Feast
7:00 - 8:30
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dinner ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
8:30 - 10:00
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Social Time ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Culinary Symposium 2009
Classes
Teacher
Cast Iron Cookery for Eventing
Robert the Blacksmith
Cost $5.00 4 Hours Min 5, Max 25
For this class participants will learn ways to use reproduction ceramics for period cooking over open fires. Several dishes will be prepared in Medieval style clay pots directly over coals. There will be a discussion of how different styles of pottery work for different cooking requirements. There will also be tips of some ways potters can successfully create Medieval reproduction cooking pottery. We will sample the foods cooked during the class. Handout included. Please have your hair covered or tied back. No other requirements.
Cooking from a Middle English Text
Elaine de Montgris
Cost $ 2 Hours Min?, Max?
Cooking in Pottery
Morigaina & Svava
Cost $ 3.00 2 Hours Min 2, Max 8
Cooking Quinces & Medlars
Mathilde
Cost $ 2 Hours Min, Max?
Feast Preperation, Hand-On, Parts 1, 2, 3
Eulalia Ravenfeld
No Cost 2 Hours each Min, Max 15
This class provides hands-on instruction in cooking authentic food from documented sources as well as general food preparation and feast management experience. Students of all levels and backgrounds are encouraged -- Eulalia will find a way to put you to work even if you've never been in a kitchen before! The food we will be preparing is meant to be representative of the food eaten in England during the 13th and 14th centuries by town dwellers (for lunch) and the gentry (for the evening feast), and students will be provided with some notes from the instructor's research into this topic. Please wear garb suitable for cooking -- no trailing sleeves, hair tied back, easily-washable clothing, aprons recommended.
Foraging
Cost $1.00 2 Hours Min 3, Max 15
This class seeks to answer the two most fundamental questions that have plagued mankind since the dawn of time: "What's that? Can I eat it?" In this introduction to wild food foraging, we will discuss some of the finer points of eating from the wild, go over recommended resources on the topic, and go for a walk around the site identifying edible plants (and mushrooms if we are so lucky). Instructor is a veteran forager and outdoor enthusiast, and has only poisoned herself once. Please wear garb suitable for tramping about in the bush, including warm layers and sturdy shoes. Note-taking materials, including a pocket notebook, are required. A digital camera is recommended but not required.
History of Grain Production/Viking Bread
Alanus Andrist & Refr
Cost $ 2 Hours Min?, Max ?
How to Properly Carve Meat & Fowl
Aleyn the Younger
Cost $ 2Hours Min?, Max?
Introduction to Byzantine Cuisine
Berengaria
Cost $5.00 2 Hours Min 2, Max 6
Keeping your Knives Sharp
Hugh MacDomhnaill
Northern European Food Production
Alanus Andrist
Old World - New World Foods
Muireann inghean ui Mhuirneachain
Cost $2.00 2 Hours Min 2, Max 12
This is a lecture class covering the origins of foods from both old and new worlds. We will look at when each food first appears in a cuisine and it's progress through history.
Pasties
Qaratani Oyugen
Roman Cuisine
Julie Sempronia
Cost $ 2 Hours Min ?, Max ?
Russian Cookery
Anastasia Alexandrovna Andreeva
Cost $3.00 4 Hours Min 3, Max 8
This is a hand-on cooking class on Russian foods. History will be covered as we cook. We will make several dishes and then eat them for lunch. Please bring an apron.
Sausages
Egan Brauer von Starkberg
Cost $ 2 Hours, Min?, Max?
Survey of Indian Food
Cost $ 3.00 2 Hours Min 3, Max 15
This is a lecture class on the history of Indian food. We will cover different periods and areas of Indian. The influences of other conquering nations played a big part in making Indian cuisine the fascinating subject that it is.
Techniques of Food Prep. & Kitchen Safety
Cost$ 2 Hours Min?, Max ?
Viking Foods
Jorunn Steinnabrjotr
Cost $ 4 Hours, Min ?, Max ?
