Bjorn's Ceilidh

Bjorn's Ceilidh

Date: November 15, 2008

Feast Menu and food information

Once again you are invited to the yearly Concordian New Years event.  As always the traditional games will be held.  How far can you hurl a haggis, or toss a sheep? There will be a heavy weapons tournament, run by Lord Deacan de Chatillion.  There may be fencing, depending on the weather.  As always, Ceilidh features the famous auction, this year the proceeds go to the Royal Travel Fund.  A Sumptuous 14th Century French feast is planned, cooked by Lady Symonne de Villeneuve.  Following the feast will be dancing, and perhaps bardic.

So, come, bring your memories of years past.  Enjoy the day, and start the Year off right, the Concordian way.

Directions:

From exit 7 of the Adirondack Northway (I-87) take State Hwy 7 East toward Cohoes/Troy for 3 miles
Take the exit onto Hwy 787 North for 2.5 miles
Turn right onto Ontario St (RT-470) East
Just past the bridge, turn right onto Pulaski St
The parking lot is straight ahead at the end of the street

At-a-Glance Event Information

Site:
Ukrainian American Citizens Club
1 Pulaski St.
Cohoes, NY  12047
Show me a map!

Site Opens: 10 AM
Site Closes: 10PM

Event Fees:

Site : Adult:$7.00
Youth (13-17):$5.00
Child (6-12):$3.00
5 and Under:  Free
Feast: Adult:$8.00
Youth (13-17):$6.00
Child (6-12):$4.00
5 and Under:  Free

Send Reservations to:
Lady Louise LaMotte
Louise Burch
80 Osborne St. 
Albany, NY 12202-1415


Autocrat:
Baron Angus Kerr
MKA Ian Stewart
518-697-7563 No calls after 9PM please
email:  baronanguskerr@gmail.com

Make Checks Payable to: SCA Inc., Barony of Concordia of the Snows

 

Theme: Late 14th Century French

Head Cook: Symonne de Villeneuve

Kitchen Staff: Seonaid, Solskin, Reddy, Eleri, Genevieve, Aoife


Documentation

The recipes for this feast are adapted from the following sources:

  • Pleyn Delit: Medieval Cookery for Modern Cooks, edited by Constance B. Hieatt, Brenda Hosington, and Sharon Butler. 2nd edition.
  • Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (including Forme of Cury), edited by Constance B. Hieatt and Sharon Butler.
  • The Viandier of Taillevent: An edition of all Extant Manuscripts, edited by Terrence Scully.
  • The Medieval Kitchen: Recipes from France and Italy, edited by Odile Redon, Francoise Sabban, and Silvano Serventi. Translated by Edward Schneider.
  • The Feudal Gourmet: French Food in the Renaissance, edited by Anne-Marie Rousseau. Produced by the Culinary Guild of the Barony of Madrone in the Kingdom of An Tir, 2000.
  • The Goodman of Paris: A Treatise on Moral and Domestic Economy by a Citizen of Paris, c. 1393, translated by Eileen Power.

Feast Menu

1st Course

Dried Blueberry Pudding
Cheese Fritters
Pine Nut Candy

2nd Course

Monchelet - Lamb and Onion Stew
Trencher Bread
Mushrooms Sauteed in Herbs

3rd Course

Lombard Pasties
Honey Roasted Parsnips and Carrots

4th Course

Custard with Currant Wine Sauce
Marzipan