Ansteorran Chirurgeons & Waterbearers to Host Iron Siege Cook-Off

Arkell vom Cophus has announced that the Ansteorran Chirurgeonate & Water Bearers Guild will host an Iron/Siege Cook-Off at Elfsea Defender XXVI.

Greetings Good Gentles,

Come one, come all and claim the title of Ansteorran Chirurgeonate & Water Bearers Guild Siege Chef Extraordinaire at Elfsea Defender XXVI.

We of the Chirurgeonate & Water Bearers Guild do send our warmest wishes for a wonderful Defender this year. We would like to help in this endeavor by hosting a Iron/Siege Cook-Off at 0900-1200 on Saturday Morning of the event (Date 25 September, 2004 0900-1200 hours).

It is open to all of the populace. Teams can be from Kingdoms, Branches or households or just 3 friends who like to cook. Weather you have done a feast or not. If you just want to have fun &/or be challenged with cooking.

The outcome of the cooking will become the Royal/Noble & Wedding Luncheon (for THL Caelin on Andrede (Society Chirurgeon ER Deputy) & Cear Megan also known as Pyro, who are to be married later that evening) for Elfsea Defender.

Contest/List Master: THL Caelin on Andrede
Judges are as follows:

  • Her RM Sibri
  • Duchess Conal
  • Sig'nora Servita
  • Lady Kandyce
  • Mona Gerita
  • Lady Aislyn Glynwyrd Fen

The Scenario:

You have been besieged for two months in your manor/castle. And your supplies are getting very low. Your fearless leader has decided to invite the opposition leader and two of his companions to parley. You must stretch your cooking skills to the limit to give the impression you have lots of food left and can hold out for as long as necessary.

Team size will be 3 people, with one listed as team captain/head chef.

Pre-registration Required! Registration fee is ?? with name of team and contact information for the designated team captain/head chef.

Each team gets a box containing the same basic ingredients-total weight approx. 7 lbs. There will be 3 different boxes. Each box will contain 3 1/2 lbs. of meat, 1 lb. of fruit, 1 lb. of vegetables, 1 lb. of rice or cos cos or legumes of some type, ect…, ½ lb. flour, and some salt, pepper, garlic & minced onion & a surprise herb or spice. Then, each group may add, but this is optional — your team does not have to add any of it, or may just add one of the following items or a few or all, to their box: a maximum of 3 fresh herbs/spices (unlimited), maximum of 3 dried herbs &/or spices (limited to 1/2 ounce each), one fresh fruit OR above — ground vegetable — limit 1 lb., & one root vegetable — limit 2 lbs. The morning of the event you will draw a number to see which type of box you get.

You will receive the list of ingredients for all 3 types of boxes not later than the Tuesday evening before the event if your registration fee has been paid, which will not exceed $10 per team to cover the cost of the food, but we (thanks to Caelin’s connections)hope to get it down under $10. Teams should pre-register by one week before the event with fee to be collected the morning of the cook off if not sent in sooner (we are still working this out a little).

We will bring charcoal/wood for the grills and some limited amount of propane in 2 different sizes of tanks. Any needed propane to be brought by the teams. Teams will bring camp stoves &/ or grills to the event for their use. The total allowed is not to exceed 3 cooking items, i.e. 1 grill and 2 burners, 3 burners, 2 grills & 1 burner or 3 grills or even an oven. It is up to the team (we will have a limited # of loaner stuff, so 1st come 1st serve at 0800 the morning of the event). The teams must provide they own cookware (we will have a limited # of loaner stuff, so 1st come 1st serve at 0800 the morning of the event).

If you are participating, you may start setting up your kitchen earlier than 0900. We will have a brief meeting of the team leaders at 0800 to pick boxes and start allowing for set-up. Cooking will begin at 0900.

Cooks can bring their cookbooks. And alcohol can be brought and counted as a spice if used in the cooking, or used to go with the meal.

Feast gear to be provided by us (sorry will not be anything fancy, just paper). We will provide lemon water for the judges to clear their taste buds.

No minimums or limits on number of dishes accept that of the amount of the food provided.

Criteria judged by:

  • Up to 100 points Total (possible 110 with bonus points)
  • Up to 20 points if they can show to the medieval recipe used as the source for each dish
  • Up to 10 points for limiting it to a single time period and country.
  • Up to 10 points for presentation.
  • Up to 10 points for judges discretion
  • Up to 50 points for flavor/texture/appearance/aroma (up to 12.5 points for each sense)
  • Up to 10 bonus points (2 point per spice/herb up to 5 max for 10 points) for using fresh herbs/spices that are native to our Kingdom (your herbs must be store-bought or homegrown, i.e. not harvested/picked onsite).

List is from Herb Society of America:
comino (cumin), Chile peppers, Paprika. BASIL Ocimum basilicum, BAY Laurus nobilis , CHERVIL Anthriscus cerefolium, CHIVES, ONION Allium schoenoprasum, CHIVES, GARLIC Allium tuberosum CORIANDER/CILANTRO Coriandrum sativum, DILL Anethum graveolens , FENNEL Foeniculum vulgare, GINGER Zingiber officinalis, LEMON BALM Melissa officinalis LEMON VERBENA Aloysia triphylla, LEMONGRASS Cymbopogon citrates, MINT MARIGOLD Tagetes lucida, OREGANO Poliomintha longiflora, OREGANO Origanum vulgare PARSLEY Petroselinium crispu, ROSEMARY Rosmarinus officinalis, SAGE Salvia officinalis SALAD BURNET Poterium sanguisorba, SORREL Rumex acetosa, SWEET MARJORAM Origanum majorana, THYME Thymus vulgaris, Spearmint Mentha spicata, Peppermint M. x piperita, Orange or Bergamot mint M. x piperita var. citrate, Pineapple mint M. suaveolens 'Variegata', Red Stemmed Apple mint M. x gracilis, Pennyroyal M. pulegium

Herr Arkell vom Cophus