A few more details on the cook's 14^th century playdate this weekend.

• John's bringing spit adapters for the BBQs at the park
• Janos is bringing his monster BBQ
• Zinaida's bringing her oven on a trailer
• Gianetta's bringing oil for frying
• Crystal's bringing a krumkaka iron for wafers.  

If you can, feel free to bring wood or hardwood charcoal. I hope to get the fire started before 10am. I expect we'll cook all afternoon until about 5pm. We'll eat as we go, and we're going to be listed in the site handout, so be nice to the folks who wander by for a snack. :)

We're also going to have some musicians, at least one group of singers for the 14^th century salon, and a discussion of the Story of Patient Griselda see link in comments for discussion questions, and go here http://www.bartleby.com/195/2.html and here http://www.courses.fas.harvard.edu/~chaucer/teachslf/clkt-par.htm for the texts)

I'm hoping we'll have a dishwashing station, and a place to sit and eat out of the smoke. I'll have 5 gals of drinking water available.

If you can, please bring a clipboard and pen. Juana is bringing some extra ingredients and recipes (and I hope to have some too), so if you decide to cook one up, please write down your recipes/experiments.

At least one person as asked for oven space for bread. I'd like to bake a tart.

Details about Mists Coronet: http://mists.westkingdom.org/2009_Fall_Coronet.php

GM and I are taking our 14-16th century tableware class on the road to Cloondara tonight. I'm fussing over the slide presentation on my lunch hour. Does anybody who's taken the class before have any suggestions? I feel like I'm trying to include too much. This class is just about the material culture (spoons, plates, cups, linens) not the etiquette or server's class.
In addition to the "how we made it" discussion, we hope to include some of the "where you can buy it" so if you have links to share, please write me before 4pm pacific time today. 

Stuff you can buy:

Ceramics, Knives, Table Linens, all kinds of things from Historic Enterprises (info@historicenterprises.com)
http://historicenterprises.biz/reenactment-goods-cutlery-c-102_163.html
Drinking vessels:
http://historicenterprises.biz/reenactment-goods-drinking-vessels-c-102_194.html

Trenchers, spoons, salts, misc tableware from Billy and Charlie's: http://www.billyandcharlie.com/misc.html

Steve Millingham Pewter Replicas:
Cutlery and Tableware http://www.pewterreplicas.com/dept.asp?id=38
Drinking Vessels http://www.pewterreplicas.com/dept.asp?id=36

Mercy the Potter,  cups, plates, animal head pitchers!: http://www.rakurakutei.com/sales.htm

Knives from Gaukler Medieval Wares
http://medievalwares.com/index.php?main_page=index&cPath=66_99_105

Cups, water jugs
http://ancientpots.homestead.com/gallery.html

Aquamaniles and pitchers from GRIFFIN DYEWORKS & FIBER ARTS
http://www.twoheartsentwinedpottery.com/

I've been talking to LearnTeach, and we'd like to host a 14th century cook's cook-over-fire playdate at Mists Fall Coronet (Ed Levine Park, October 16th-18th). This will be in conjunction with the 14th Century Salon suggested by the fabulous CallistoToni.

So what's cooking in the 14th Century? Just on the web there's English translations of these four cookbooks:
*) The Forme of Cury, English 1390: http://www.pbm.com/~lindahl/foc/
*) Le Viandier de Taillevent, French http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html
*) Ein Buch von guter Spise, German http://cs-people.bu.edu/akatlas/Buch/recipes.html
*) Le Ménagier de Paris, French (cooking sections only) http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html#Beginning

Right now we haven't decided on which recipes we're going to try, so if you have a favorite please let me know.

If you don't like cooking, feel free to bring a story from Chaucer or the Decameron to read to the cooks.

regards,
Crystal of the Westermark

ps/ http://en.wikipedia.org/wiki/14th_century

ETA: I was focused on web sources and neglected to mention Book of Sent Sovi: Medieval Recipes from Catalonia avaliable from http://www.poisonpenpress.com/cookery.html.

For those of you who missed the "perfectly period" feast at collegium, I'll be teaching a class for the Queen's College on Saturday at June Crown. I hope it will be about 4pm, but I'm not sure where. If you were a carver at the feast, I may try to conscript you for a chicken-varving demo. 
There will be 15 class handouts, bring a cup and dish if you want to eat the chicken. No cost, no limit.

I've signed up for a class at A&S, Feasting in the Fifteenth Century which will be the Q&A/post-mortem for the feast at the last Spring Collegium. The class will be on Saturday from 10:45 - 12:15pm. We'll have some snacks and hopefully drink up the leftover ale. 
Attendance at the feast is not a pre-requisite for the class, please come if you are interested in table manners and table service in England in the late 15th century. 

ETA: Here's the schedule http://www.westkingdom.org/index.php?alias=schedule08&office=aands

It's done. And done is beautiful. 
I'm just starting to get my brain back enough to talk about it, so I'll be going back to answer questions posted in the previous threads. 
The Q&A session will happen at Mists Investiture in May or A&S weekend in June. If you cannot attend, I'm happy to answer questions via email, but I might use your question as a pre-submit in the Q&A class. 

Thank you everyone who helped:
Senior Hall Staff

3 days before the last of the ceramics for the Collegium Feast/Class must be painted and turned in for kilning. 12 days before March Crown. 47 days until Spring Collegium. I still have no actual plan for dancing or entertainments at the feast. The stage directions are not done. The class handout is not started.
But the benches are done, or at least out of my hands. A new volunteer has popped up for making knives, and another for hall clean-up. I found the right table for the butler's station, and a person who wants to keep it afterwards. The caving class last Saturday went well, I think. All the carvers have dismembered at least one chicken. Progress is being made.

My helpful apprentice pointed out last night 100 days is nearly 1/4 of a year, and somehow that made me feel better. Still there's a lot left to do, and I'm having trouble synthesizing all the stuff I've been reading into digestible chunks.

For those of you who have not endured endless blather about it, I (and a bunch of other people) are putting an a feast/class at collegium in an attempt to present a feast as it would have been served in an English household about 1480.