SC - Cooking Guilds?

[Susan Fox-Davis]

We can't seem to keep one together down in Los Angeles. Huette and I
have tried a couple of times.  Maybe we should schlep north to
Bakersfield or south to San Diego.  Both are about the same distance.
At least I know Mairin's meetings won't be at the same time as
Heraldry!  [Hi M!]

I'm doing a cooking workshop as part of my barony's monthly arts
workshop series, we'll see how well that works.  Also about Tourney Food
as it happens.  I'm team-teaching with Mistress Renata aka Sharon Cohen,
whose excellent articles about confectionary figure in the Florilegium.
March 18, my house, be there, aloha.

Selene

BareToad at aol.com wrote:

> My shire's cooking guild meets once a month, always on a Sunday at
> 2PM.  We
> meet for two hours and discuss a topic that was previously chosen.
> Foe
> example, this month our topic is "Tourney Dishes" and everyone is
> supposed to
> bring their favorite tourney dish along with copies of the recipe to
> pass
> out.  They are to be prepared to discuss any history that this dish
> has for
> them, along with any tips for preparation that they have.
>
> Next month's topic is "Tudor Food, Part Deux".  We took our customary
> two
> hours for part one and ran out of time:-)  When we do a specific theme
> like
> this one an instructor is normally chosen.  The instructor prepares
> and
> handout and presents this handout during the first hour.  In the
> second hour
> we prepare two dishes that fit the theme.  Subjects that we have
> covered
> include period bread, Spices (part one and two), Sauces,  Period
> foodstuffs,
> redaction of period recipes, etc, etc.
>
> I hope that this helps.
> Mairin
> Shire of Wintermist, CAID