[Sca-cooks] My first Aten event

[Elaine Koogler]

Sounds like you've got your work cut out for you...and that the group you're
now part of has just acquired a marvelous culinary resource!!

Go for it....educate all those uneducated palates!

Kiri

Michael Gunter wrote:

> I finally attended my first Atenveldt event this weekend
> as a full-fledged member of the kingdom. It was a bit
> strange as you may expect. I got to meet a lot of good
> people and saw some wonderful sights. Fought in a tournament
> and attended Courts.
>
> The first night I wanted to do something special for my
> lady so after we had camp set up I surprised her with
> a dinner of rib-eye steaks, asparagus cooked in acidulated
> water and butter with Ox-bow seasoning. Completed with
> both cheesecake and Sucher torte.
>
> I must admit that Atenveldt will take some getting used
> to. The baronial feast that night was chili dogs, Fritos
> and green jello. I hear this was a bit of a joke but it
> wasn't deemed too far from the norm. Other groups had a
> bit better I hear. I wish I could have seen what was served.
>
> There was a tavern on site that sold various versions of
> corned beef that looked good but I never managed to try it.
>
> The dessert competition was a bit of a disappointment to me.
> I had researched and redacted a Lombardy Custard with documentation
> and presentation. But it was in competition with such delights
> as Guiness Ice Cream, chocolate cherry cheesecake, even a mint
> chocolate cake that was still in the store container. At least
> the judges seemed impressed with the period dish. I'm not sure
> what dish won the contest since they only announced the winner
> but not what she did. I was also a bit disappointed in that
> I found very few people willing to even try the Custard. I
> thought it tasted wonderful though. One ray of hope was that
> one of the judges, the Baroness in fact, recognized the custard
> from her book "Take a Thousand Eggs or More".
>
> Still, a disappointing start. Some good news is that there are
> some folk here who are interested in period food so much that
> they are holding monthly seminars on different aspects of period
> food. I'm scheduled to host a class on meat preservation techniques
> not including salting or smoking. So it will basically discuss
> brining, honey, butter and potting techniques. It should be fun.
>
> I'll try to help with the Coronation feast next weekend.
>
> Yers,
>
> Gunthar
>
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