woodcut of musicians Sixth Known World Woodcut of Cooks
Bardic Congress and Cooks Collegium

Schedule ~ Site & Directions ~ Fees ~ On-site Food ~ Classes ~ Merchants ~ Contacts

Greetings unto all who come by these letters,

With great joy do the ecstatic cooks and bards of the Kingdom of the Outlands make this announcement. It is their pleasure to announce that the next Known World Bardic Congress and Cooks Collegium will be occurring within the borders of the Outlands!

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Schedule

Friday (April 20th)

  • 3:00 pm - Site Opens
  • 6:30 pm - Potluck

Monday (April 23rd)

  • 7:30 am - Breakfast
  • 10:00 am - Site closes

Saturday (April 21st)

  • 9:00 am - Classes start
  • 12:00 pm - Break for lunch
  • 1:00 pm - Classes resume
  • 5:00 pm - Classes end
  • 5:30 pm - Court
  • 7:00 pm - Feast and contest
    in honor of Mistress Judith

Sunday (April 22nd)

  • 9:00 am - Classes start
  • 12:00 pm - Break for lunch
  • 1:00 pm - Classes resume/
    round table
  • 5:00 pm - Classes end
  • 5:30 pm - Court
  • 7:00 pm - Dinner

This will be an opportunity to learn recipies and cooking prowess from the finest chefs in the Known World. It will also be an opportunity to learn the stories, songs, and skills of the finest bards in the Known World.

Event staff are already planning activities to make this an unforgettable event. There will be excellent educational opportunities, marvelous merchants, and fantastic fellowship. Additionally, there will be a spectacular feast augmented by foods prepared during the day. Further plans include nightly bardic activities that should continue right up until when the cooks arise to begin their morning preparations.

For a downloadable class schedule, please click here (PDF).

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Site & Directions

The event will take place at the Colorado Lions Camp in the Kingdom of the Outlands (Woodland Park, CO).

From Distance Drive Time
Denver, CO 90 miles (144 km) 110 minutes
Denver International Airport 105 miles (168 km) 120 minutes
Colorado Springs, CO 20 miles (33 km) 30 minutes
Colorado Springs Airport 30 miles (48 km) 40 minutes

From I-25:

  1. Make your way to I-25
  2. Take exit 141 for US-24 W/Cimarron St towards Pikes Peak and Manitou Springs.
  3. Once you enter Woodland Park (about 20 miles), go through four stop lights.
  4. Turn right on US 67 North (the fifth stop light).
  5. Proceed for four miles and you will see a large yellow sign on the left pointing towards the camp.
  6. Turn left at the sign on to the dirt road and keep to the right at the fork in the road.
  7. Travel for one mile.

If you need help with transportation arrangements to and from site, please contact the Transportation Coordinator, Baron Andros.

Please note that no pets are allowed in the buildings on-site.

Altitude

The site is approximately 9000 ft above sea level. Please be careful, and follow these tips to stay safe (Adapted from Alamosa Visitors Bureau):

Lodging

Lodging is optional and additional; fees will vary. All buildings on site are heated. If interested in on-site lodging, please use the registration form (PDF).

Additional arrangements can be found at hotels in nearby Woodland Park, CO. Crash space should be available as well, but has not been finalized yet.

Kindly send any lodging arrangements or questions to Mistress Ursula.

For RVs

There will be no hook ups and there will be a charge of $5.00 per night per unit. There are no porta-potties yet this year in place.

Things to Consider Bringing

Please note that although it can be warm during the day, it can get cold at night. Additionally, we will be at about 9000 feet! If you are unused to the altitude, you will want to prepare for it. Therefore, in addition to materials for your classes, you will want to consider bringing the following:

Site Photos

[Camp view 1] [Dining Hall] [Lodge Housing]

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Fees

Site (Pre-Registration): $20 (before April 1, 2012)
Site Fee: $30 (after April 1/at the door)
Day Trip: $15/day
Children (Under 17): $10
Saturday Feast: $15 (advance reservations only)
Meal Plan: $45 (includes feast)

Please fill out the registration form (PDF), or sign up now through ACCEPS.

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On-site Food

Included with Site Fee

Friday Dinner: Welcome snacks, plus potluck provided by local attendees.
Monday Breakfast: Mostly continental style fare, as well as leftovers from the weekend.
All Hours: Coffee, Tea, Hot Chocolate, Lemonade, Water.

Meal Plan Meals

Saturday Breakfast: Hot and cold fare including eggs, meat, breads, cereals, fruit.
Saturday Lunch: A selection and sampling of Traveler's Fare offered by the Caerthe Cooks Guild. Please click here (PDF) for a menu and ingredients list.
Saturday Dinner: A feast to showcase the specialties and cooking styles of the Outlands. This will be supplemented by various dishes prepared in classes throughout the day.

Sunday Breakfast: Hot and cold fare including eggs, meat, breads, cereals, fruit.
Sunday Lunch: Fare to be determined.
Sunday Dinner: Fare to be determined.

Feast

Feast is included in the meal plan, but can be purchased separately. Please click here (PDF) for a more complete set of notes and ingredients.

Intro

  • Honeyed Butter
  • Fresh cheese
  • Bread
  • Mushrooms Alexander * ‡
  • Sodde Egges * †
    • (eggs in mustard sauce)

First Course

  • Mosey for sopper in somer *
    • (Chicken in pine nuts)
  • Beef Sausages *
  • Tarte of Spennege †
    • (Spinach Tarts)
  • Savory toasted cheese with asparagus
  • Carotae and Pastinacae †
    • (Carrots and parsnips in wine sauce)

Soup

  • Sowpys Dorry ‡
    • (onion soup)

Second Course

  • Lamb in Garlic *
  • Venison Stew
  • Millet cooked in milk * †
  • Macrows †
  • Cucurbitas Elixatas et Frictas * †
    • (Squash in cumin sauce)

Dessert

  • Gingerbread
  • Mint Ice * †
  • Most Excellent Small Cakes
    • (Digbie Cakes)
  • Savillum
    • (Roman Cheesecake)
  • Sweet Stirabout †
    • (Oat pudding cake)

* Gluten Free
Vegetarian
Vegan

Food Allergies and Dietary Restrictions

If you have any food allergies or dietary restrictions and are planning on participating in the meal plan or the Saturday Feast, please contact the Food Coordinator, Furukusu, by March 31. After that date we cannot ensure your individual needs will be met (but we always try to accommodate).

Ingredients Lists

A list of ingredients will be available on-site for meal plan and Feast. Please click here (PDF) for a downloadable version of the Feast ingredients list. If you need further information, please consult with the Food Coordinator, Furukusu.

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Classes

Cooking Classes ~ Bardic Classes ~ Round Table Discussions ~ Bardic Competitions

There are plenty of openings for instructors for classes. We are currently accepting requests from instructors to teach. Please fill out the teacher information form (PDF) and send it to the Cooking Class or Bardic Class Coordinator.

For a downloadable list of class descriptions, please click here (PDF). For a downloadable class schedule, please click here (PDF).

Cooking Class Descriptions

Fire Pit KitchenLa Dona Honorada Theresa Cabeza de Vaca
An all day interactive demo of cooking on a fire pit. La Dona Honarada will be there with her demo kitchen. There will be an assortment of cookware and cooking equipment, including a spit similar to Scappi's opera as well as a portable oven.  We will be smoking sausage and trying out some fun recipes.  The kitchen is open to anyone who wants to cook or hang out with new friends, bring your favorite pot you've been dying to use, a recipe and ingredients, if you have something to share about cooking, this is the place. This class is outdoors and will involve fire, please be sure to wear appropriate clothing. (Hands-on – Outside)

On Site Bread OvenFratella Francesco di Paola
Slide Presentation of steps taken to build a wood-fired oven from clay and sand. Some hands-on experience testing quality of clay, mixing small amount of mud and forming a model oven. (Indoors)

The Four Humours and Food PreparationLady Bernadette Blackthorne
An introduction to the four traditional Humours and the role of Humoural Theory in period food preparation.

Applying Humoural Theory to Food PreparationLady Bernadette Blackthorne
An application of the Humoural principals to create a balanced menu.

To Make White Gingerbread: A Delightfull daily exercise for Ladies and Gentlewomen from Ye Cooke's TreasurieMistress Katherine Holford
We will make "White Gingerbread" (marzipan and ginger cookies) for the evening's Feast, using replica cookie molds. If time allows, we will gild the finished cookies.

The Nimatnama: Fusion Cuisine from 15th Century IndiaMistress Madhavi of Jaisalmer
Introduction, redacted recipes, discussion of background and special ingredients, and sample feast menus from this 15th century central Indian cooking manuscript.

So You Want to Cook an Indian FeastMistress Madhavi of Jaisalmer
Intro to medieval Indian cooking manuscripts, samples of medieval Indian dishes, sample menus, modern vs. medieval Indian cooking, tips for staying under budget, sourcing exotic ingredients, and those extra details to make Indian feasts more authentically medieval. Ethnic does not equal Medieval! Class fee $5.

For All the Tea in China: A (very) brief overview of tea in Ming Dynasty China.Lady Tangwystl Angharad verch Rhys "Tanwen" (Zheng Tien Wen)
This class will briefly explore the history of the tea plant as a cultivar in China, culminating in the brewing of tea during the Ming Dynasty (1368-1644 CE). While the primary focus of the class will be the use of tea in China, we will also be looking at how the trade of tea along the Silk Road and through European exploration affected other cultures during SCA period.

Spicing in the Medieval KitchenHL Baric Firehand
A discussion of the spices available to the Medieval/Renaissance cook and how they were used with recipes for SCA period spice blends.

Making of Fine ManchetHL Baric Firehand
An excursion into Elizabethan baking with the redaction of a bread recipe from 1594, the preparation of the dough and the baking of the manchets. (Hands-On)

Batatas and Papas: Potatoes and the SCA FeastHL Baric Firehand
A look at the history of sweet potatos and white potatoes in the Renaissance with recipes from the 16th Century and comment upon their applicability for an historically accurate feast.

Period Food Plants: Arrival in EuropeMistress Agnes deLanvaillei
To be used in Europe, plants must have been there. Class lists arrival of food plants and discusses problems and issues.

El Libre de Totes Maneres des Confit: The Cuenca TranslationLady Liepa Jonaite
This new translation of the 15th c. Catalan manuscript of preserved sweets, completed in 2002 and put on a shelf for a decade, was released for the private use of one chef for a feast here in the Outlands in February 2012. At this class, with the blessing of the translator, it will be released to the general public for the first time. We’ll discuss the historical and cultural context of the manuscript, the historiography of this manuscript and the significance of the body of Catalan manuscripts to landscape of Medieval and Spanish food scholarship, and of course the recipes themselves. There will be sampling platters.

From Swine to SausageMistress Catrin von Berlin (called Gwen Cat)
A hands on class in sausage making. We will start with a chunk of pig and should end with sausages ready to be cooked/grilled/smoked for the feast. Please bring an apron and something to cover your hair. (Hands On)

Anglo Saxon cookingBaroness Aibhlin kennari fra Skye
What evidence to we have regarding Anglo Saxon food and what can we do about it.  It is a discussion of the evidence we have and how to try and translate this into a feast menu.  (One hour)

Period Islamic CookingMaster Cariadoc & Mistress Elizabeth of Dendermonde
Period sources and recipes from the Islamic world. (Hands-On)

Middle-Eastern MeatballsAl-Sayyid Tahir al Razi
A hands-on class on how to make middle eastern style meatballs. We will discuss the use of ingredients and cooking methods. (Hands-On)

Camping without a CoolerMaster Cariadoc & Mistress Elizabeth of Dendermonde
Period ways of feeding yourself through a long camping event such as Pennsic.

High There, Low HereMistress Aldyth Trefaldwyn
Trials and tribulations of cooking at altitude, and sea level.

Mother Bread FermentationMistress Aldyth Trefaldwyn
Discussion of techniques for acquiring original wild yeast cultures as leavening for bread. We will also explore the difficulty of keeping those cultures alive in different climates, and the difference in taste using different liquids and flours.

Early Irish Cuisine: Legends, Lawyers and MonksMistress Cailte Caitchairn
There is very little available to the cook interested in the foods of early Ireland, and certainly no recipes that the modern cook utilizes. Many people will turn to the mistake of using “traditional Irish food” rather than delving more deeply into the history of Irish food. We can glean information from stories and legends, legal tracts and excavations. However, not all of these give us information as pure as we may desire. This class will cover some of the forms of cooking, foods used, regulations on said foods, social status and food, and how to adapt the results of this research into our SCA feast conventions.

"Follow that Feast"Mistress Cailte Caitchairn
Beginner course which goes into the things to be considered before the helium hand launches into effect.

Take a Quale, and Sle Him: A Beginner's Guide to Redacting Medieval RecipesMistress Euriol of Lothian
This class is a practical exercise in developing your own recipe based on extant recipes written down by the Master Cooks of the Middle Ages. You will learn how to interpret the ingredients and cooking processes from translations of extant manuscripts and create your own redaction(written interpretation) of that recipe.

Unravelling the Mysteries of Cooking CompetitionsMistress Euriol of Lothian
An overview of how to prepare an entry for a Cooking competition. Attention given to documentation as well as seeing an entry from a judge's perspective.

Two Fifteenth Century Cookbooks: Understand the Original TextBaroness Casamira Jawjalny
Read the original recipe, and understand what they say.

Finding documentation on a cheese in paintingsMistress Mirianna Wrenne

Feeding Special Needs Can Be a BreezeBaroness Helene Boudain
You've probably had it happen: you post the menu and then encourage, remind and even pleaded for the populace to let you know about food sensitivities and allergies only to have last minute special needs come up. Come and learn how The Smiling Bull handles gluten free, vegan, vegetarian diets and all kinds of food allergies with a minimum of fuss and bother. Taste samples of our solutions and learn the methods we use to be ready for both scheduled and 'surprise' special food needs. Recipes provided plus a handout of suggestions and tips that have worked for us. Cooking is hospitaling; if they can eat then they can come!

Shrub: Medieval Kool-aid (not a small plant or bush!)Lady Signý Gydadóttir
Shrub is a borderline period drink similar to Sekanjabin and other refreshing drinks from the Middle East. During this class, we will be making shrub and discussing its probable origins. Participants will go away with a small jar of Shrub to enjoy throughout the rest of the weekend or save for the middle of summer camping season. (Hands-on)

Soft Cheese/PaneerLady Signý Gydadóttir
Soft or camp cheese can easily be transformed into Paneer or a quick, more firm un-aged cheese. Participants will make cheese and have it to snack on during the remainder of the event. (Hands-on)

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Bardic Class Descriptions

The Boreal Master SymposiumMistress Morgana bro Morganwg
An exchange of papers and research on the Boreal Master, one of the most recognized geniuses of Viking literature. For more information on the Boreal community, please see theborealmaster.org.

Techniques For Writing New Words To Fit Existing MusicThe (Wrong and) Honorable Master Dahrien Cordell
Learn ways for checking the scansion of the original lyrics and your new lyrics in progress to see if they match, and for figuring out where and how you might be able "cheat" a little bit while still sounding good.

Learning by Oral Tradition: Born on a List FieldViscountess Elashava bas Riva
Learn Master Ivar Battleskald’s famous song the way it was intended to be passed down.

New Old Legends and TalesCullain mac Bryde
Storytelling should be part of every bard’s skill set, but how do you keep from telling the same legends and tales over and over again? Here’s how to take those old legends and tales and make then new again.

On Being a Bardic HostMaster Dolan Madoc of Harlech

Period Bawd: The Sexual, the Scatological, and the SatiricalMistress Morgan Rowanwaif
Bawd didn’t just make people laugh, it served a valuable purpose in life for the powerless and less powerful. We’ll also look at how humor has changed, and stayed the same, over the centuries. Due to the content discussed, no student under 16 will be admitted without a parent or guardian.

Popular Verse of the Middle AgesMistress Katharine of Northhall
The culture of the court and that of the larger population has always been different, although there is plenty of cross-over. What appealed to the elite versus the commoner offers some interesting insight into life in the Middle Ages.

Writing Humorous SongsMaster Cerian Cantwr
How to get a laugh, and sound good while you do it!

Bardic 102, or How Not to Fall Into the Fire and Make an Ash Out of YourselfBan-file Cailte Caitchairn
This is an introductory course in attendance and participation at bardic circles, especially those held outside. Bardic manners will be discussed, some humorous stories shared, and some old theatre tricks presented to help you and those around you have maximum enjoyment and minimum embarrassment at the circle.

Court Heraldry: Tricks, Traps & TriumphsMaster Adam Stedefast
This class will focus on how to run a well organized and engaging court, including several strategies on keeping a good flow, court preparation and reporting. There will also be tips on projection and presence.

In Persona Story TellingMaster Cariadoc
How to tell period stories in a way that creates the illusion of a period storyteller speaking to a period audience.

Sources for Period Story TellingMaster Cariadoc
Class and discussion of period sources that can be mined for tellable stories. Hopefully other people will contribute their ideas.

Yes, YOU Can Do Pre-court Entertainment!Baroness Casamira Jawjalny
Fill up that time waiting for court to happen with entertainment and excitement! Please bring $1 for a hard copy of the class handout. Class limited to 20 participants.

Story Development: Finding the Point of Your StoryMistress Dervila ni Leanon
A story will not come together without a point, a primary goal. This class will help you find a point to your story, as well as how to construct your story around the point. Please bring $2 for a hard copy of the class handout; there will be 20 copies available.

Building Your Period Repertoire: Rounds of Thomas RavenscroftSignore Orlando di Bene del Vinta
This is an experiential class in which participants will have opportunity to learn (and sing as a group) several rounds of Thomas Ravenscroft for the purpose of being able to teach and lead others in the joy of singing period rounds. Handouts of music will be provided. Class limited to 30 students.

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Round Table Discussions

How to Herd a Local Cooks GuildMistress Catrin von Berlin, Mistress Aldyth, Lady Shoshanah, and others
Tips, techniques and stories, as well as time for a Question and Answer session.

Camp CookingAl-Sayyid Tahir al Razi
A round table discussing the tips, tricks and techniques that make it possible to actually have time for other stuff at the event.

Learning a Foreign LanguageMistress Guernen Cimarguid, Mistress Rowen Brithwallt, Mistress Catrin von Berlin, and others to be announced
Learning a foreign language can bring you closer to a time and place of interest. If you’ve ever considered learning Old English to better understand Beowulf, or Italian to get closer to the roots of The Decameron, join a conversation with those who have walked this path and learn what they’ve gained. Cooks are welcome to join in, as the challenges and joys of translating recipes will be discussed as well.

Kingdom Song SwapMistress Eliane Halevy
Ever felt left out at a bardic circle at War because everyone knew the words but you? Come learn patriotic songs from all over the Known World! Bring ten copies of your favorite Kingdom song (or Principality, or other geographical designation) to share, and teach it to us. (If you didn't write it, be sure to get copying permission from the person who did!) We'll also discuss the uses of patriotic songs, features of this type of song, and interkingdom rah-rah song anthropology.

Discussion for Proposing a Royal Outlands Interkingdom UniversityMistress Morgan Rowanwaif
What would the Outlands like to see in a University system? Join us to let your ideas and concerns be heard. Out of kingdom guests are encouraged to attend – let us know what works and what doesn't work in your kingdom. To join the online forum for the ROIU, please go here.

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Bardic Contests

McGonagall CompetitionThe (Wrong and) Honorable Master Dahrien Cordell, judge
Anyone can write bad poetry, but it takes a special type of doggerel to reach the level of a McGonagall. Bring out your worst, and bring “suffering for your art” to a new level. Will there be a prize? Just what would be appropriate...?

Baroness Judith Memorial Competition
Baroness Caerthe Judith de Beaumont recently passed away. As she loved ballads, music and poetry; we are holding a competition for the best piece with the theme “Travel Under Distant Stars.”

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Merchants

The staff of Known World Cooks and Bards invites merchants to come and showcase your wares! All merchants are welcome. We are most interested in those who carry items of interest to cooks and bards, such as cookbooks, equipment, instruments, sheet music, CDs, books on music, food history, etc.

We are requesting a $10.00 merchant fee, which gets you a 6 by 10 foot table in an indoor space, locked each night. (This fee is separate from the registration fee.) As we have a limited amount of space, we can accommodate only eight merchants—currently we have three confirmed. Merchants are responsible for collecting and paying any applicable taxes and obtaining any necessary licenses.

The deadline for reserving space is April 1. Make checks payable to SCA-Caerthe and send to:

We look forward to seeing you! If you have any questions, please contact the Merchant Coordinator.

Bardic Resources

The staff of Known World Cooks and Bards is pleased to announce to all bards attending our event that we will provide a staffed table in the Merchants' area for those bards wishing to sell recordings of their work.

For more information, please contact THL Johann of the Northern Moors

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Contacts

Autocrats: THL Jethro Stille and Mistress Catrin von Berlin (called Gwen Cat). Please contact with general questions or to volunteer your assistance.
Food Coordinator: Furukusu Masahide-nagon
Lodging Coordinator: Mistress Ursula d'Arcy
Transportation Coordinator: Baron Andros Korkyrates
Cooking Class Coordinator: Mistress Katherine Linnet Holford
Bardic Class Coordinator: Mistress Morgan Rowanwaif
Merchant Coordinator: Mistress Kseniya Mikhailovna Morskaya

We are also on Facebook.

Want to let others know about this event? Print a flyer! (PDF) Please remember to only post where permitted.

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