CULINARY SYMPOSIUM 2009 - CLASS SCHEDULE

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

 Viking Bread,      Refr orðlokarr Fiachson

Cast Iron Cookery for Eventing,    Robert the Blacksmith

open

Foraging,    Eulalia Ravenfeld

Introduction to Byzantine Cuisine, Berengaria

Techniques of Food Preperation & Kitchen Safety, Qaratani Oyugen

11:00 -1:00

Cooking Quinces & Medlars,  Mathilde Haðebyr

Old World - New World Foods, Muireann inghean ui Mhuirneachain

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

open

Hands-on Feast Preparation,    Part 2,         Eulalia Ravenfeld

4:00 - 6:00

Beginning Sausage Making,     Egan Brauer von Starkberg

Basic Medieval Pasties,     Qaratani Oyugen

Carving Birds & Beasts for Feasts,            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 - Class Information

Classes

          Teacher

Beginning Sausage Making

Egan Brauer von Starkberg

Cost $10.00      2 Hours      Min ?, Max 6

Learn to grind, season and stuff sausage.  Students will season their own meats, stuff them into casings, and take home their own pound of fresh sausage.  Includes a sausage funnel as part of the kit.

Carving Birds & Beasts for Feasts

Aleyn the Younger

Cost $1.00     2 Hours     Min 4, Max 10

Have you even been terrified at thanksgiving?  Intimidated by ham? Stood in front of a table with a knife and fork and said "now what?"  This class is for you. Learn carving!  The position of carver in the middle ages kitchen staff was a respected and honorable position.  We will discuss selection, care and feeding of  knives and forks, sharpening, as well as the carving of vaired types of meats for the table.  Class will include both lecture and practial, fee includes handout and practice fowl.  Never be scared to slice chicken again. Carving tools will be provided but students my bring thier own knives and forks, (if they wish).   No long sleeves ( we will be working with food), aprons are NOT provided. 
Please no chisels, gouges, sandpaper or files!

Cast Iron Cookery for Eventing

Robert the Blacksmith

Cost $5.00      4 Hours      Min 5, Max 25

We will cover the history of cast iron cookware along with where to get it, and it's care and feeding. During the hands-on cooking portion of the morning we will be covering recipes aimed at camp fire cooking. We will start with camp bread, two types of dough using three cooking methods.
Two main courses, one meat and one vegan friendly. And then something for the sweet tooth we all have. Students should bring note pad and pen/pencil (you're students remember), lots of questions and a need to have fun. because it's hands on and we'll be playing with fire,and the resulting ash and soot, dress in your grubbies.

Cooking from a Middle English Text

Elaine de Montgris

Cost $1.00            2 Hours           Min 3, Max 15

Cooking Directly From the Middle English Sources will have some basic Middle English grammar and reading skills, some common cooking techniques and terms, and the nuts and bolts of redacting a recipe.

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 Haðebyr

No Cost      2 Hours      No Min, Max 12

This class will offer a brief overview of the history, uses, & preparation of the popular period fruits: quinces and medlars.  We will do some food prep & cooking on site, as well as taste-testings of the raw fruits and several prepared versions.  Students will walk away with a few fruit to cook up at home. Please wear clothing suitable to cooking outdoors (hair & long sleeves tied back).

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.

Introduction to Byzantine Cuisine

Berengaria

Cost $5.00     2 Hours       Min 2, Max 6

No actual extant Byzantine cookbook has yet been discovered; but we know a great deal about influences, agriculture and trade that influenced Byzantium during its history. Come and be introduced to what we do know and some thoughts on logical possibilities, with a few tasty samples to light the way.

Keeping your Knives Sharp

Hugh MacDomhnaill

Cost $1.50      2 Hours      Min 1, Max 12

Discuss a short history of sharpening followed by learning about the components of a good cutting edge, how to establish it and how to maintain it.  From axes (we need firewood, too) to fillet knives.  Bring your favorite knife (or your biggest challenge) to sharpen.

NORTHERN EUROPEAN FOOD PRODUCTION -- So What's in Your Quern?

Alanus of Bunghea

Cost $2.00      2 Hours      Min 2, Max 20

Class Focus: The class presents a survey of agricultural practices from the early middle ages through the Renaissance. The food sources and farming practices determined what the people ate in each region. Includes a discussion of how the economic balance changed from the 10th through the 17th centuries in northwestern Europe due to changes in climate, rainfall, temperature, disease and the impact of the Plague. Archaeological evidence and photos from a dig in Sweden during this past summer will be included. The exact time period will depend upon the interests of the students.

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.

Basic Medieval Pasties

Qaratani Oyugen

Cost $5.00      2 Hours      Min 2, Max 12

In this class we will learn what pasties are and how to pronounce them.  The whole class will be hands on making a variety of pasties for breakfast, lunch, and dinner. We will cover what types of dough can be used, both sweet and savory fillings, how to cook them at home or at an event and how to store them.

Roman Cuisine

Julie Sempronia

Cost $4.00      2 Hours      Min 4, Max 15

The bounty of the ancient Roman empire is reflected in the variety of foods and spices to be found in Roman kitchens. Tour an ancient Roman market, learn about common tools, table manners, recipe sources, and prepare tasty appetizers.

Techniques of Food Prep. & Kitchen Safety

Qaratani Oyugen

Cost $2.00      2 Hours      Min 2, Max 15

Kitchen basics 101 - In this class we will learn basic kitchen safety and help with preparation for today’s feast. We will cover, cooking with grease, cutting safety, cooking with open flame and go over the Food Handlers Manual.

Viking Bread

Refr orðlokarr Fiachson

Cost $1.00       2 Hours      Min 3, Max 12

A look at what we know about Viking bread and how we know it, followed by some hands on bread making over the fire.  We'll try several different sets of ingredients and techniques.

Viking Foods

Jorunn Steinnabrjotr

Cost $15.00      4 Hours      Min , Max 20

The class will prepare a complete meal. Make barley flatbread using long-handled pans copied from period artifacts, cook a stew in a cauldron over the fire, make a barley porridge dessert, and make a quick vinegar-cheese spread.   The class will then dig in to a classic Viking dinner fit for any farmer or warrior.  An extensively researched handout will be supplied at the end of the class.