# Friday, 30 October 2009

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

 

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 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

Eulalia Ravenfeld

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

Cost $      2 Hours      Min, Max?

 

 

Northern European Food Production

Alanus Andrist

Cost $      2 Hours      Min, Max?

 

 

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

Cost $      2 Hours      Min, Max?

 

 

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

Anastasia Alexandrovna Andreeva

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

Qaratani Oyugen

Cost$      2 Hours      Min?, Max ?

 

 

Viking Foods

Jorunn Steinnabrjotr

Cost $     4 Hours,     Min ?, Max ?

 

 

Friday, 30 October 2009 05:33:12 (GMT Standard Time, UTC+00:00)  #    Comments [0]