Calontir

Introducing the Modern Public to Renaissance Food

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On Valentines’ Day, in Brookings, SD, Maestra Suzanne de la Ferté and Lord Angus de Botha (Suzanne and Angus Booth) of Calontir’s Barony of the Lonely Tower will be giving the residents of this town a taste of Bartolomeo Scappi’s world.
In conjunction with the Wooden Legs Brewing Company (a local brew pub with ties to the SCA community), Suzanne and Angus will be preparing a 4-course dinner with beer pairings for 40 lucky guests.

1st Course (Beer Pairing – Blonde)

Garlic Cheese Tarts
Cucumber Salad
Basalmic SpicedShrimp

2nd Course (Beer Pairing – Farmhouse)

Spiced Chicken Breast with Lemons Above
Pasta Romaneschi
Carrots in Vinaigrette

3rd Course (Beer Pairing – Steam)

Coppiette (Italian-style bacon-wrapped beef kabobs)
Baked Risotto
Roman Broccoli

4th Course (Beer Pairing – Chocolate Stout)

Rose Apple Cheesecake Tarts
Sliced Cheese & Pears
Walnuts in Red Wine Syrup

Upcoming Feasts

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Saturday, February 15, 2014
Feast Steward: HL Fiondel Songspinner
Feast
Come enjoy the hearty German fare provided for our Changeling Feast in the evening following court. In celebration of Mardi Gras, we will once again host a “Changeling Feast” like in the days of old. Come as you are normally not – trade clothing with your friends, dress in a different era or geography from your normal persona, or maybe even come as a play on words or wear a masque to hide your true identify. This is an opportunity to have fun and be creative.
Additional entertainment will be provided during feast as well
Menu (subject to change as details are finalized): (v)=vegetarian
Auf Dem Tisch
Heathen Cakes (small dough pasties with bacon, apple, and pepper)
Hearty bread (multigrain) with butter (v)
Meat tray
Roasted “Milk” (vegan)
First Course
Hens from Greece (roasted chicken baked in pie)
Food of beans with flat bread (v)
Cabbage
Second Course
Beef or pork in Shallot and wine sauce
A food of pears (v)
Rice from Greece (v)
Dessert
Fashing doughnuts (v)
Grape Pudding
Snow (whipped cream, served with fruit sauces)
Saturday, March 29, 2014
Feast Steward: Maestra Suzanne de la Ferté
A Roman Feast based on the Writings of Apicius
Lustratio – Hand Washing
Gustum (Appetizers) – 1st Course
Ova Elixa – Hard Boiled Eggs w sauce (garum, garlic, olive oil, pepper)
Panis focacius – Flatbread / Foccacia (flour, sugar, yeast, olive oil, sea salt)
Appendix Vergiliana, Moretum – Cheese Round with Herbs (goat cheese, garlic, cloves, celery, coriander, salt)
Salsum Sine Salso – Liver Pate (chicken liver, white pepper, garum, olive oil, crushed black pepper)
Epityrum – Olive Paste (olives, olive oil, vinegar, coriander, cumin, fennel, mint)
Mensa prima: cena prima – 2nd Course
Pullum Paroptum – Roasted Chicken (chicken, pepper, garlic, parsley, broth, oil)
Carotae – Fried Carrots (carrots, olive oil, white wine, salt, pepper)
Cucumeres rasos – Cucumber Salad (Cucumbers, garum)
Bolitos Aliter – Grilled Mushroom Caps (mushrooms, salt, olive oil, broth, wine, pepper, honey, roux (flour, oil))
Mensa prima: cena alterna – 3rd Course
Aprum Assum iura Ferventia Facies – Roasted Boar (pork) with Cooked Sauce
Aliter Betas Elixas – Beets with Mustard (beets, whole grain mustard, oil, vinegar)
Aliter Curcurbitas Frictas – Fried Squash (squash, olive oil, wine, salt, pepper)
Lustratio – Hand Washing
Mensa secunda – 4th Course
Pear Patina – Pear Custard (pears, white wine, honey, pepper, cumin, passum/raisin wine)
Dulcia Domestica – Stuffed Dates (dates, coarsely ground walnuts, salt, honey, red wine)

 

Calontir Cooks’ Guild News

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Calontir Cooks’ Guild News

Do you love to cook?  Are you interested in history?  Perhaps you don’t cook, but consider yourself a “foodie”?
Come and play in the kitchens of the Calontir Cooks’ Guild!
The Cooks Guild has a new website, “The Rolling Scone”, which can be found at:
We also have a Yahoo Groups email list:
For more information, contact Maestra Suzanne de la Ferté (CalontirCooksGuild@gmail.com).

Pennsic Grand Ball

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Pennsic Grand Ball

Greetings unto the Known World from Lady Margherita Battistina, Dean of the Pennsic School of European Dance!

The magnificent and longstanding Pennsic Grand Ball will be changing this year, based upon your input and votes from last fall’s survey.  Therefore, to give everyone fair opportunity to practice their dancing and prepare their clothing, we are announcing these changes early and widespread.  I apologize to all who will see many duplicates of this message.

First, be it known that the Grand Ball of Pennsic 43 will be a masked ball.  Don your finest clothing and a lovely mask and join us for a night of decadence, disguise and dancing (masks not required).  To top it all off, there will be a prize for the attendee who best displays kingdom heraldry in your clothing.

Second, be it known that the Grand Ball is moving… in day and in location.  Based on your votes, the Grand Ball will be on the second Monday of war, this year the fourth day of August.  In addition, the Grand Ball will be held in our Dance Pavilion, within the University complex (no more concrete floor!).

Third, be it known that the set list has been decreed as follows:

Set 1:  Gathering Peascods, Montarde Branle, Bizzaria d’Amore, Petit Vriens, Hide Park, Petit Rose, Official Branle, Contrapasso, a Pavan & Galliard

Set 2:  Black Alman, Villanella, Hearts Ease, Rufty Tufty, Gelosia, Pease Branle, Chirantana, Goddesses, Piva

Set 3:  Ly Bens, Gracca Amorosa, Horses’ Branle, Rostiboli, Parsons Farewell, Madam Cecilia Alman, Amoroso, Whirligig, Cassandra Branle, Charlotte Branle

Set 4:  New Boe Peep, La Castellana, Jenny Pluck Pears, Anello, Lorayne Alman, Upon a Summer’s Day, Washerwomans Branle, Saltarello

Finally, don’t forget to like our Facebook page (https://www.facebook.com/PennsicDance ) or join our email group (http://www.pbm.com/mailman/listinfo/pennsicdance ) to receive the latest updates on this and all of our activities in Pennsic School of European Dance!

May you find joy in every step!

Margherita

THL Margherita Battistina (Margaret Roe)
Dean of the School of European Dance, Pennsic 42 & 43