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Food Costs

A simple lunch will be available for $3.

Lunch Steward: THL Constance Payne
constance.payne@gmail.com

Feast cost is set at $14.

Feast Stewards: Baroness Keresteken Janzdochtere & Lord Sven Gunnolfr Ragnaldson
macnurseapril@yahoo.ca

The only guaranteed feast reservation is a paid reservation. If you have not pre-paid feast prior to the event but have contacted the reservations steward to be put on the feast list, then your spot will be held until 1pm on the day of the event. If it has not been paid for by that time, then the spot will be available to the waiting list.

Please note, that there will be no discounted feast spots available the day of the event. If you are registering a child for a feast spot and wish to receive the discounted price, you must contact the reservations steward in advance. Thank you for your help in this matter.

Please forward your registrations and payment (cheques made out to SCA-Harrowgate Heath) to:
Lord Richard of Dragon Castle(Richard Cook)
36 Ipswitch Terrace
Kanata, ON
K2K 2R4

Registration questions can also be forwarded to Lord Richard's e-mail address rpcook@pobox.com

Please note that the last day to contact the feast stewards with any allergies is September 7th, 2013. Any allergy concerns brought to the feast stewards after this date can not be accommodated. Thank you for your assistance in this matter.

There will be plenty of off-board space available in the feast hall. If you are unable to join us for the feast itself, feel free to bring your own and dine with us.

Collection of Masses for High Feasts
Pseudo-Jacquemart de Hesdin, illuminator (French, active about 1380 - 1415) and Workshop of Pseudo-Jacquemart de Hesdin, illuminator (French, active about 1380 - 1415)and An artist in the Circle of the Boucicaut Master, illuminator (French, active about 1390 - 1430) Book of Hours, about 1410, Tempera colors, gold leaf, gold paint, and ink on parchment bound between pasteboard and covered in red morocco Leaf: 17.9 x 13.3 cm (7 1/16 x 5 1/4 in.) The J. Paul Getty Museum, Los Angeles, Ms. 36

Lunch Menu(starting at 1130hr, tickets at gate)

Bukenade (Beef Stew)
or
Fava bean soup (vegetarian friendly)

Bun w/ butter
Cheese
Apples
Baby carrots

Feast Menu

A French And English Feast

First Remove

On the table: Crudite & Pickles & Stuffed Eggs & Bread & Butter
Gourdes in Potage (Squash Soup)
Pourcelet Farci (Roast Pork stuffed with pork, eggs, brie and chestnuts) Makerouns (Egg noodles and cheese)
Gyngerbreade

Second Remove

Mushroom Pasty (Cheese and Mushroom Pies)
Roasted Root Vegetables
Poullaille farcie
Roasted and Stuffed Chicken
Fruit Pasties (involves philo dough)

The menu is subject to some revision. Updates will be posted with any changes made.