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Tourney
of the
Saffron Pike
Saturday
May 30th,
2009
Dregate is
fortunate to have an abundance of shining artisans whose pallet is
comprised of
meats, vegetables, fruits, spices and we have tasted the many wondrous
combinations they can create. We
have enjoyed their talents for over a decade now in feasts, potlucks
and
entries in Arts and Sciences.
Encouraged by our Warlord, the
culinary
guild
has given form to a day that cooking artisans can
throw their
gauntlets onto the tourney field with a Medieval Culinary Tourney. Because
it’s a new kind of event for us, this first one will be small
to iron out the
process to prepare for putting it on the kingdom calendar next year. It
will be
combined with our monthly shire meeting and potluck gathering.
Cooks will prepare 3 period dishes of their
choice from a list of
ingredients that were known to be in a western European
nobleman’s larder (see below). They
will cook in an outdoor kitchen of their own bringing.
There will be a separate competition
called Utensils
and Necessities: items that
would have been part of the cooking process in a medieval kitchen.
Perhaps you
are not a cook, but make wooden or metal dishes, utensils, grow spices,
or make
ANY of the items that are used directly or indirectly in putting a meal
on the
table.
Bring a display and tell us about them.
Documentation not required but welcome.
Cooks are asked to
pre-register with Oso so the secret ingredient can be obtained in the
right
quantity.
Details of this
competition are posted are posted below.
If anyone wants to
compete in the tourney but does not have cooking equipment, contact
autocrat
and we’ll plunder some.
Autocrat: Oso
Ujin odredful@hotmail.com
Site
Info: Carrick
Manor, 14
S. Granite Street
Omak.
Set
up will commence Friday May 29th at
7pm
on site. We’ll set up on the field near the road; cooks may
set kitchens up
Friday night or Saturday morning.
Site
opens 8
am Saturday
for continued setup of kitchens and displays.
Cooking
begins at 10am,
there will be a pot of hot water that cooks will have access to if they
wish.
Dishes will be
judged when a cook has all their entries finished, or 2pm,
whichever comes first.
Potluck begins when
all dishes have been presented to judges. There will be prizes awarded
by the
judges, and a separate prize for Populace Choice, in both categories.
If you are not
cooking for a prize, please bring a potluck dish worthy of a noble
fare; it
will be a day of merriment and learning. All of our artisans have many
skills
to share!
We are asking $5 per
adult donation requested to help defray the costs of prizes and biffy.
Volunteers
will be needed for set up and take down, and to help keep water boiling
during
the tournament.
Rules
and details of the Saffron
Pike Tourney
May
30 09
Because
this is a new kind of
event for us, this first one will be small to iron out the process to
prepare
putting it on the kingdom
calendar next year.
Participation
is encouraged on all
levels, come to cook and compete, come to learn and be inspired, come
to eat
and spend a day with friends in funny clothes!
Cooks
may have up to two helpers
in their kitchen. Judges will be allowed to visit each kitchen and ask
questions during cooking, others will be asked to stay outside the
cooking
tourney field until the battle is over. Kitchens will be set up so
competitors are
in view of each other.
Each
cook/team would
prepare 3
dishes of their choice, with ingredients they have brought themselves
on a kitchen
setup they have brought themselves. At least one of the dishes has to
amount to
ten servings to be put in the potluck.
The list
of allowed
ingredients
has been decided upon. A cook may bring what they wish from the list,
but must
be brought in primary form, that is, no food preparation allowed in
advance
with the exception of bread (this year at least).
There
will be a
“secret”
ingredient which each dish must incorporate. The secret ingredient will
not be
revealed until 10 am
Saturday
morning.
Each
cooks will make one
dish for
the potluck table, the others need only be enough for judges.
The cook should have a rough plan of dishes
they want to make with the “secret”
ingredient being the one that makes them think and cook on their feet.
Recognizing
that everyone
sometimes forgets something, ONE ingredient may borrowed from another
team or
from someone else on site, provided that ingredient meets criteria and
has NOT
been retrieved from an off site location.
Cooks
will have 4 hours
between
the time the secret ingredient is revealed until presentation to the
judges. If
a cook finishes their dishes before that timeframe, they may present
them to
the judges in order to serve it freshly made.
Each cook must
present all their dishes at once if they chose to do more
than one.
Cooks
may come early and start
their fires so they have a bed of coals to start with, and a communal
pot of
hot water will be available.
Any kind
of above ground
flame
will be allowed- wood, propane, butane, charcoal, briquette, etc.
People will
not be judged down because of non-period cooking setups/techniques, but
will be
awarded bonus points for more period setups and techniques.
Documentation
is not required; if
someone follows the guidelines it will be assumed their dishes are
period. We
want people to be creative!
Complexity,
taste,
cooking skills,
use of secret ingredient, period cooking methods and techniques will
all be
categories of scoring. A Bonus Category of How Period is Your Kitchen?
will
also yield bonus points. Modern things like ice chests are necessary,
here’s
the chance to get bonus points with creative covering. Ten foot rule
will
apply.
Cooks
MUST pre-register with the autocrat.
Food
list for the Saffron Pike Tourney
Grains,
legumes, beans
Wheat, rye, oats,
barley, lentils, rice, fava beans, kidney beans, chickpeas (garbanzo),
millet,
bulgar,
Nuts
Pine nut, almond,
walnut, hazelnut, chestnut
Dairy
Eggs, Milk, cream, cheeses,
butter, yogurt
Meats
Sheep, Beef, Goat, Chicken,
rabbit, Duck, quail, venison, fish, goose, pigeon, partridge
Vegetables
Mushroom, onion,
shallot, leek, scallion, carrot, parsnip, green, cabbage, asparagus,
turnips, rutabaga,
brussel sprouts, peas, horseradish, eggplant, garlic, peas, beets,
artichokes,
Fruit
Currants, grapes,
apple, lemon, orange, peach, pear, strawberry, plum, cherry, figs,
dates,
raisins, quince, cranberries
Alcohols
Wine, Mead, Beer
Herbs/spices
Allspice, basil, Cloves,
Salt, Saffron, Sage, Cardamom, Parsley, Rosemary, Mace,
Coriander, Cumin, Cinnamon, Pepper, Mint,
Ginger, fennel, dill, tarragon, thyme, nutmeg, savory, anise,
elderflowers, rose
petals, marjoram, caraway, white pepper, hyssop, rosehip
Other
Olive oil, Vinegar,
honey, sugar, flour, yeast
The
only allowed
ingredient to pre-make and bring is bread.
Bonus points if you
make it yourself, must come unsliced.
Would you like a copy of the shopping list to print out? Click
here!
Ingredient
list
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