[Sca-cooks] Iron Chef Siege Contest and Wedding Luncheon

[Sharon Gordon]

(An Iron Chef Siege Contest/Wedding Luncheon sounds like the perfect place
for Romeo and Juliet to be on one of the cooking teams :-) .)

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From: richard hall <arkellvomcophus at yahoo.com>

Chirurgeonate/WB Iron Siege Cook-Off At Elfsea Defender XXVI

 Greetings Good Gentles of our Stellar Kingdom,



Come  one come all and claim the title of Ansteorran Chirurgeonate & Water
Bearers Guild Siege Chef Extraordinaire at Elfsea Defender XXVI.



We of the Chirurgeonate & Water Bearers Guild 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 25 SEP 04 times 0900-1200 hours)



It is open to all of the populace. Teams can be from Branches or households
or just 3 friends who like to cook. Weather you have done a feast or not. If
you just want to have fun &/or be challenged with cooking.

The outcome of the cooking will become the Royal/Noble & Wedding Luncheon
(for THL Caelin on Andrede & Cear Megan also known as Pyro, who are to be
married later that evening) for Elfsea Defender.



Contest/List Master: THL Caelin on Andrede

Judges are as follows:

Her RM Sibri

Duchess Conal

Lady Servita

Lady Kandyce

Lady Gerita

Lady Aislyn Glynwyrd Fen



The Scenario:

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 two 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.

Team size will be 3 people, with one listed as team captain/head chef.

Pre-registration Required! Registration fee is ?? with name of team and
contact information for the designated team captain/head chef.

Each team gets a box containing the same basic ingredients-total weight
approx. 7 lbs. There will be 3 different boxes. Each box will contain 3 1/2
lbs. of meat, 1 lb. of fruit, 1 lb. of vegetables, 1 lb. of rice or  cos cos
or legumes of some type, ect., ½ lb. flour, and some salt, pepper, garlic &
minced onion & a surprise herb or spice. 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: a maximum of 3 fresh
herbs/spices (unlimited), maximum of 3 dried herbs &/or spices (limited to
1/2 ounce each), one fresh fruit OR above-ground vegetable - limit 1 lb., &
one root vegetable - limit 2 lbs. The morning of the event you will draw# to
see which type of box you get.



You will receive the list of ingredients for all 3 types of boxes  NLT then
the TUE evening before the event if your registration fee has been paid
which will not exceed $10 per team to cover the cost of the food, but we
(thanks to Caelin's connections)hope to get it down under  $10. Teams should
pre-register by one week before the event with fee to be collected the
morning of the cook off if not sent in sooner (we are still working this out
a little).



We will bring charcoal/wood for the grills and some limited amount of
propane in 2 different sizes of tanks. Any needed propane to be brought by
the teams. Teams will bring camp stoves &/ or grills to the event for their
use. The total allowed is not to exceed 3 cooking items, i.e. 1 grill and 2
burners, 3 burners, 2 grills & 1 burner or 3 grills or even an oven. It is
up to the team (we will have a limited # of loaner stuff & if needed please
try and contact us prior to the event so we can bring what you may need).
The teams must provide they own cookware (we will have a limited # of loaner
stuff & if needed please try and contact us prior to the event so we can
bring what you may need).

If you are participating - you may start setting up your kitchen earlier
than 0900.  We will have a brief meeting of the team leaders at 0800 to pick
boxes and start allowing for set-up. Cooking will begin at 0900.



Cooks can bring their cookbooks. And alcohol can be brought and counted as a
spice if used in the cooking, or used to go with the meal.



Feast gear to be provided by us (sorry will not be anything fancy, just
paper) . We will provide lemon water for the judges to clear their taste
buds.



No minimums or limits on number of dishes accept that of the amount of the
food provided.



Criteria judged by:

Up to 100 points Total (possible 110 with bonus points)

Up to 20 points if they can show to the medieval recipe used as the source
for each dish

Up to 10 points for limiting it to a single time period and country.

Up to 10 points for presentation.

Up to 10 points for judges discretion

Up to 50 points for flavor/texture/appearance/aroma/ (up to 12.5 points for
each sense)

Up to 10 bonus points (2 point per spice/herb up to 5 max for 10 points) for
using fresh herbs/spices that are native to our Kingdom (your herbs must be
store-bought or homegrown ie: not harvested/picked onsite). List is from
Herb Society of America

comino (cumin), Chile peppers, Paprika.

BASIL Ocimum basilicum, BAY Laurus nobilis , CHERVIL Anthriscus cerefolium,

CHIVES, ONION Allium schoenoprasum, CHIVES, GARLIC Allium tuberosum
CORIANDER/CILANTRO Coriandrum sativum, DILL Anethum graveolens ,

FENNEL Foeniculum vulgare,  GINGER Zingiber officinalis,

LEMON BALM Melissa officinalis LEMON VERBENA Aloysia triphylla,

LEMONGRASS Cymbopogon citrates, MINT MARIGOLD Tagetes lucida,

OREGANO Poliomintha longiflora, OREGANO Origanum vulgare

PARSLEY Petroselinium crispu, ROSEMARY Rosmarinus officinalis,  SAGE Salvia
officinalis SALAD BURNET Poterium sanguisorba, SORREL Rumex acetosa,

SWEET MARJORAM Origanum majorana, THYME Thymus vulgaris,

Spearmint Mentha spicata, Peppermint M. x piperita,

Orange or Bergamot mint M. x piperita var. citrate, Pineapple mint  M.
suaveolens 'Variegata', Red Stemmed Apple mint M. x gracilis, Pennyroyal  M.
pulegium