Sixth Known World
Bardic Congress and Cooks Collegium
Sixth Known World
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!
Back to topFriday (April 20th)
Monday (April 23rd)
Saturday (April 21st)
Sunday (April 22nd)
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).
Back to topThe 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:
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.
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 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.
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.
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:
![[Camp view 1]](img/kwcb2012/CampView.JPG)
![[Dining Hall]](img/kwcb2012/DiningArea.JPG)
![[Lodge Housing]](img/kwcb2012/HotelLikeLodging.JPG)
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.
Back to top
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.
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 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
First Course
Soup
Second Course
Dessert
* Gluten Free
† Vegetarian
‡ Vegan
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).
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.
Back to topThere 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).
Fire Pit Kitchen – La 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 Oven – Fratella 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 Preparation – Lady
Bernadette Blackthorne
An introduction to the four traditional Humours and the role of
Humoural Theory in period food preparation.
Applying Humoural Theory to Food Preparation – Lady
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 Treasurie – Mistress
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 India –
Mistress 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 Feast – Mistress
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 Kitchen – HL 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 Manchet – HL 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 Feast – HL
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 Europe – Mistress
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 Translation
– Lady 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 Sausage – Mistress 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 cooking – Baroness 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 Cooking – Master Cariadoc & Mistress
Elizabeth of Dendermonde
Period sources and recipes from the Islamic world.
(Hands-On)
Middle-Eastern Meatballs – Al-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 Cooler – Master Cariadoc & Mistress
Elizabeth of Dendermonde
Period ways of feeding yourself through a long camping event such
as Pennsic.
High There, Low Here – Mistress Aldyth Trefaldwyn
Trials and tribulations of cooking at altitude, and sea level.
Mother Bread Fermentation – Mistress 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 Monks –
Mistress 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 Recipes – Mistress 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 Competitions –
Mistress 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 Text
– Baroness Casamira Jawjalny
Read the original recipe, and understand what they say.
Finding documentation on a cheese in paintings – Mistress Mirianna Wrenne
Feeding Special Needs Can Be a Breeze
– Baroness 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/Paneer – Lady 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)
The Boreal Master Symposium – Mistress 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 Music
– The (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 Field –
Viscountess Elashava bas Riva
Learn Master Ivar Battleskald’s famous song the way it was intended
to be passed down.
New Old Legends and Tales – Cullain 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 Host – Master Dolan Madoc of Harlech
Period Bawd: The Sexual, the Scatological, and the Satirical
– Mistress 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 Ages – Mistress
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 Songs – Master 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 Yourself – Ban-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 & Triumphs – Master
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 Telling – Master 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 Telling – Master 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 Story –
Mistress 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 Ravenscroft
– Signore 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.
How to Herd a Local Cooks Guild – Mistress Catrin
von Berlin, Mistress Aldyth, Lady Shoshanah, and others
Tips, techniques and stories, as well as time for a Question and
Answer session.
Camp Cooking – Al-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 Language – Mistress
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 Swap – Mistress 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 University
– Mistress 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.
McGonagall Competition – The (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.”
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.
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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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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