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<p class=MsoNormal>Greetings Good Gentles of the Stellar Kingdom of Ansteorra
and cooks everywhere,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Come one come all and claim the title of Elfsea Defender
Siege Chef Extraordinaire at Elfsea Defender XXVI. Though this is not an
official Elfsea Defender, the unofficial title is still one of prestige and
there is a prize.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>We 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 22 SEP 07, times 0900-1200
hours)<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>It is open to all of the populace. Teams must be three and
only three persons. You may have non-team helpers, but they will not get a
prize if your team wins. The team members may be from branches or households or
just 3 friends who like to cook. Whether you have done a feast or not. If you
just want to have fun or be challenged with cooking.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>The outcome of the cooking will become the Royal/Noble &
Hand Fasting Luncheon (for Arkell vom Cophus and Servita Zola, who are to be
hand fasted later that evening) for Elfsea Defender.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>In addition to the honor of being the Defender Iron Chef,
each member of the winning team will receive a cooking related prize. Last time
we did this it was an All Clad professional 2 quart sauté pan. The actual
prize will be announced prior to the deadline for registration (we are still shopping).<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Contest/List Master: Master Caelin on Andrede<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Please note. This appears to be pretty complicated, but it
is not too bad. We did almost exactly this competition at my wedding 3 years ago
and all the teams did very, very well.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Judges are as follows:<o:p></o:p></p>
<p class=MsoNormal>The Baron and Baroness of Elfsea (after elevation)<o:p></o:p></p>
<p class=MsoNormal>Lady Ker Megan of Taransay (Pyro)<o:p></o:p></p>
<p class=MsoNormal>Lady Aislyn Glynwyrd Fen<o:p></o:p></p>
<p class=MsoNormal>and possibly others yet to be determined<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>The Scenario:<o:p></o:p></p>
<p class=MsoNormal>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 a few 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.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Team size will be 3 people, with one listed as team
captain/head chef. Pre-registration is required! Registration fee is $10 (to be
collected morning of event) with name of team and contact information for the designated
team captain/head chef.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Please email Team Name, members' names & Team
Captain/Head Chef's contact info to<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal> caelin@elfsea.net & arkellvomcophus@yahoo.com<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>If you have questions that are not answered in this
document, feel free<o:p></o:p></p>
<p class=MsoNormal>to contact either Caelin or Arkell at the above addresses.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>-----<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Each team gets a box containing the same basic
ingredients-total weight approx. 7-8 lbs. There will be 3 different boxes. Each
box will contain<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>3 lbs. of meat<o:p></o:p></p>
<p class=MsoNormal>1 lb. of fruit<o:p></o:p></p>
<p class=MsoNormal>1 lb. of vegetables<o:p></o:p></p>
<p class=MsoNormal>1 lb. of rice or couscous or legumes of some type,<o:p></o:p></p>
<p class=MsoNormal>1/2-1 lb. flour<o:p></o:p></p>
<p class=MsoNormal>3 eggs minimum (Eggs up to a dozen may or may not be in one
or more<o:p></o:p></p>
<p class=MsoNormal>types of boxes)<o:p></o:p></p>
<p class=MsoNormal>Period sweetener<o:p></o:p></p>
<p class=MsoNormal>Salt, pepper, garlic & minced onion<o:p></o:p></p>
<p class=MsoNormal>A surprise item like maybe chocolate or nuts or such.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>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:<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>A maximum of 3 fresh herbs/spices (unlimited quantities of
each)<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Maximum of 3 dried herbs/spices (limited to 1/2 ounce each)<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Spice blends (custom or commercial) count per spice/herb in
the blend (except for salt & pepper which we are going to provide). Blend
has 4 spices/herbs and one is salt then it will count as 3 items.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>One fresh fruit OR above-ground vegetable - limit 1 lb.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>One root vegetable - limit 2 lbs.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>You can substitute one dozen eggs for either the fruit/vegetable
or root vegetable that the team is allowed.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Liquids will be unlimited for water, milk, cream, etc<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Vinegar & Soy sauce (and for those that do know, yes soy
sauce is period for some cultures) counts as a spice/herb so you are limited to
one bottle of any kind and it counts against the 3 your team is allowed to
bring.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Alcohol can be brought and counted as a spice/herb if used
in the cooking, or not if used to go with the meal. This meal is not being paid
for by SCA funds nor is it any official function of the SCA so alcohol is
available for drinking as well as cooking. <o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Unlimited yeast can be brought and it will not count against
you.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Cooks may bring their cookbooks, documentation, or other
printed material.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>-----<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>The morning of the event you will draw lots to see which
type of box you get.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Registered teams will receive the list of ingredients for
all 3 types of boxes not less than the Tuesday evening before the event. Teams should
pre-register by one week before the event with fee to be collected the morning
of the cook off. Please pay Master Caelin as he will have paid for the food in
the boxes.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>We will bring charcoal/wood for the grills and some limited
amount of propane in 2 different sizes of tanks. As we cannot guarantee there
will be enough for everyone, you should bring propane if you need it.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Teams will bring camp stoves or grills to the event for
their use. We will have some available, but we cannot guarantee there will be enough
for your needs. The total allowed is not to exceed 3 cooking platforms, e.g. 1
grill and 2 burners, 3 burners, 2 grills & 1 burner, or 3 grills, or even
an oven. It is up to the team what they want to bring.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>The teams must provide their own cookware/equipment. All equipment
/cookware must be non-electric. All cooking will be done outside/under tents.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>------<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>We will have a limited amount of loaner stuff and it will be
in a pile the morning of the event and will be available on a 1st come 1<sup>st</sup>
serve basis the morning of the event for a negotiable "fee or service".<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>------<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>We will have a brief meeting of the team leaders at 0800 to
draw boxes and allow for set-up.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>You may start setting up your kitchen earlier at 0800.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Cooking may begin at 0900.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Feast gear to be provided by us (sorry will not be anything
fancy, just paper). If you like, your teams can provide feast gear as part of
your presentation, but it is not necessary.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>We will provide lemon water for the judges to clear their
taste buds.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>-------<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>No minimums or limits on number of dishes except that is
must be made from the food provided plus any allowed optional items.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Criteria judged by:<o:p></o:p></p>
<p class=MsoNormal>Up to 100 points Total (possible 110 with bonus points)<o:p></o:p></p>
<p class=MsoNormal> Up to 10 points if they can show to the medieval recipe
used as the<o:p></o:p></p>
<p class=MsoNormal> source for each dish<o:p></o:p></p>
<p class=MsoNormal> Up to 10 points for running a clean, safe kitchen area<o:p></o:p></p>
<p class=MsoNormal> Up to 20 points for presentation<o:p></o:p></p>
<p class=MsoNormal> Up to 10 points for judges discretion<o:p></o:p></p>
<p class=MsoNormal> Up to 50 points for flavor/texture/appearance/aroma/ (up
to 12.5<o:p></o:p></p>
<p class=MsoNormal> points for each sense)<o:p></o:p></p>
<p class=MsoNormal> Up to 10 bonus points (2 point per spice/herb up to 5 max
for 10<o:p></o:p></p>
<p class=MsoNormal> points) for using fresh herbs/spices that are native to
our <o:p></o:p></p>
<p class=MsoNormal> Kingdom (your herbs must be store-bought or homegrown i.e.
not harvested/picked onsite).<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Possible native herbs include the following from Herb
Society of America. You may use others if you can show documentation of their
growing natively in our Kingdom.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>comino (cumin), Chile peppers, Paprika, BASIL Ocimum
basilicum, BAY<o:p></o:p></p>
<p class=MsoNormal>Laurus nobilis , CHERVIL Anthriscus cerefolium, CHIVES,
ONION Allium<o:p></o:p></p>
<p class=MsoNormal>schoenoprasum,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>CHIVES, GARLIC Allium tuberosum CORIANDER/CILANTRO
Coriandrum<o:p></o:p></p>
<p class=MsoNormal>sativum,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>DILL Anethum graveolens , FENNEL Foeniculum vulgare, GINGER
Zingiber<o:p></o:p></p>
<p class=MsoNormal>officinalis,<o:p></o:p></p>
<p class=MsoNormal>LEMON BALM Melissa officinalis LEMON VERBENA Aloysia
triphylla,<o:p></o:p></p>
<p class=MsoNormal>LEMONGRASS Cymbopogon citrates, MINT MARIGOLD Tagetes
lucida,<o:p></o:p></p>
<p class=MsoNormal>OREGANO Poliomintha longiflora, OREGANO Origanum vulgare<o:p></o:p></p>
<p class=MsoNormal>PARSLEY Petroselinium crispu, ROSEMARY Rosmarinus
officinalis,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>SAGE Salvia officinalis SALAD BURNET Poterium sanguisorba,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>SORREL Rumex acetosa, SWEET MARJORAM Origanum majorana,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>THYME Thymus vulgaris,<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>Spearmint Mentha spicata, Peppermint M. x piperita,<o:p></o:p></p>
<p class=MsoNormal>Orange or Bergamot mint M. x piperita var. citrate,
Pineapple mint M.<o:p></o:p></p>
<p class=MsoNormal>suaveolens 'Variegata', Red Stemmed Apple mint M. x
gracilis,<o:p></o:p></p>
<p class=MsoNormal>Pennyroyal M. pulegium<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>In service,<o:p></o:p></p>
<p class=MsoNormal>Caelin on Andrede<o:p></o:p></p>
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