SC - Marwick Arts Exhibition

[Victoria Wilson]

Is there anyway to get the recipe for the apple/beef stew?...and
possibly the toasted cheese?
Kinga

Philip & Susan Troy wrote:
> 
> Robin Carroll-Mann wrote:
> >
> > We just got back from the event, which was a non-competitive just-
> > come-and-show-off-your-stuff kinda thing.  Everyone seemed to have a
> > great time.  Basically it was one big arts display.  Everyone claimed a
> > table and put out their stuff.  There was no competition, no judging, no
> > pressure.  There was a lot of circulating and admiring and discussing.
> > One thing that I liked was people didn't just murmur "ooh, pretty" and
> > move on.  They stopped and looked carefully, and asked questions
> > about sources and techniques.  It was nice to be at an event where the
> > arts have a central role, but without the tension of a competition. This
> > was also one of the few events I have attended where the hall did not
> > have to be told to be quiet for performers.
> 
> I think all the above addresses the fact that everyone who was there
> wanted to be _there_, not just at the nearest convenient SCA event. This
> was one of the best marriages, if you will, of an event to an intended
> focus group that I've seen in my 17 years in the SCA.
> 
> > There were many, many wonderful things to admire.  In addition to the
> > expected garb and needlework, calligraphy, jewellry
> 
> Man oh man, I've never drooled over gold before... I am, literally, not joking.
> 
> >, woodwork, etc.,
> > several folks had brought food "displays" (tasting encouraged).  One
> > lady had a selection of varieties of period apples, as well as several
> > dishes made with apples.  I had to avoid the sweeter items, but she had
> > a crockpot full of tuffahiya (sp?), an Islamic meat and apple stew, that
> > was delicious.
> 
> Lady Andrea Caitlin MacIntyre, Seneschale of Ostgardr
> 
> > Another lady at table near me had all kinds of herbal
> > vinegars, herb and spice breads, an interesting green honey mustard,
> > and pickled mushrooms (Lucky me -- I got to take home some of the
> > leftover mushrooms).
> 
> Is _that_ where they all went? Lady Jadwiga Zajaczkowa, Eisental...that
> green mustard kicked ***, didn't it?
> 
> >  My baroness, Merlynia, had an assortment of
> > Roman foods, including two polentas -- one wheat, one barley.
> 
> And who was the young man who helped make the polenta with the cheese? A
> well-dressed and well-spoken specimen of Romano-British kidhood...
> 
> > And then there was the "dayboard".  This was no paltry bread-and-
> > cheese-and-apples dayboard, gentles.  It was a feast, served buffet
> > style.  Chicken with sage sauce, roast beef, cameline sauce, pork rolls,
> > blancmange, pork meatballs with currents, roast carrots and parsnips,
> > many other things that I've forgotten, and half a dozen luscious-looking
> > desserts.  And it was there that I had my first acquaintance with Digby's
> > savory toasted cheese.  When I go to heaven, I know what will be on the
> > table, right next to the manna.
> 
> ;  ) . Yes, Lord Kael did a spectacular job. I really didn't get a
> chance to help him, but that was largely because at the time I was
> available to mess with food, he didn't need any help. He seemed to have
> everything so nicely paced that he never really seemed in a hurry, but
> the food just kept on coming out.
> 
> > All of this, by the way, was done without benefit of a real kitchen.  The
> > event was held in a high school cafeteria, and the event staff did *not*
> > have access to the kitchen.  Some of it was precooked and was
> > reheated over sterno burners, in a small portable microwave, or in
> > crockpots.  Some of it was made on the spot, in electric frypans.  All of
> > it was delicious.
> 
> That was pretty much the universal consensus.
> 
> > I dug out some of my embroidery to put on my table, but I also did a
> > little cooking.  I redacted a recipe for anise-flavored bizcochos (cookies),
> > and made 2 batches to bring along.  (Recipe in separate post.)  They
> > went over pretty well.  I gave away the leftovers, not wanting to have
> > temptation in the house.  However, I regret that I didn't save a few to see
> > how well they keep, sealed-up or frozen.  If I were doing them for a
> > feast, I'd want to do them in advance.  Anyone here familiar with how
> > egg-based cookies do in the freezer?  (These ones have mostly yolks
> > and a couple of whole eggs.)
> 
> They looked and smelled lovely; for various reasons too complex to go
> into here, I was unable to taste most of the food on site. Maybe next
> time...
> 
> > Anyway, it was a very pleasant, relaxing event.  I'm only sorry that the
> > event had to close at such an early hour (6 p.m.).  As I told the autocrat
> > on my way out, quoting that venerable old song, "This sure was a real
> > nice clambake..."
> 
> Indeed it was, and I think it got done most of what we needed done.
> These were different artisans from the usual stress-thriving organisms
> that have competition intineraries. As a result, I was forced to
> completely revise my view of the state of the arts in the East, or in
> the Souhern Region thereof. I'd always known we had some marvellous
> talent around, but much of this was just plain mind-boggling.
> 
> My thanks to all involved...
> 
> Adamantius
> --
> Phil & Susan Troy
> 
> troy at asan.com
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