[Sca-cooks] Culinary Symposium update

[Elaine Koogler]

For those of us unable to attend, will the proceedings be available?  I am
drooling over the classes but a trip across the continent just isn't in the
cards right now

Kiri

On Sat, Jan 15, 2011 at 12:45 AM, Raphaella DiContini
<raphaellad at yahoo.com>wrote:

> Sorry I haven't been posting more here about the Symposium. My son is now
> 12
> weeks old and has been keeping me rather occupied earning his nickname (the
> mini
> overlord).
>
>
> First let me say how very excited I am at how things are shaping up, and
> how
> many of you are coming to share! I can't wait to meet Alys Katharine, and
> the
> rest of you I've come to know on this list and I sincerely wish I
> could take all
> of these amazing classes. I've always wanted to take the Ivan Day Italian
> Renaissance course so I can't wait to hear about his other classes as well.
>
>
> Here's some further information to tide you over until our website and new
> class
> pre-registration system is done.
>
>
> Greetings!
>
> We're ramping up for this year's Culinary Symposium and while I've talked
> the
> ear off of every foodie I've personally run across I know there are likely
> more
> of you out there I haven't had a chance to meet yet. If you're interested
> in
> learning, cooking, teaching or eating we'd love to have you!!
>
>
> The Culinary Symposium will be April 15-17th at Camp Sheppard in Enumclaw,
> WA.
> Weekend site fee includes a bunk in a heated cabin and there is an optional
> food
> plan for either the weekend or Saturday only so those traveling won't have
> to
> worry about bringing food and can focus on classes. I will be posting
> further
> information once the website and class re-registration system is up and
> running,
> so please stay tuned and let me know if you have any questions.
>
>
> Some classes we already have lined up are:
> Cheese!
> Spices: Tracing the Spice Routes
> Fermentation in theory and practice
> Bread without commercial yeast
> Comfit-making,
> Photo-tours of Ivan Day courses (including pie- and pastry-making) and the
> Hampton Court kitchens,
> Photos of  sugar paste exhibit done by Ivan Day and Peter Brears
> 16th c. Persian polaws/rice dishes
> Dining with the Sultan: Cooking 15th & 16th c. Ottoman Food (hands on)
> Dining with the Sultan: History of 15th & 16th c. Ottoman Cuisine (lecture)
> Tourney cooking with Maitress Anne Marie (hands on)
> 16th century German cooking/technology class with featured recipes
> Historical pottery
> Cooking in pottery
> Pies/pasties
> Pies (Hands on)
> Medieval English Street Food (survey/lecture)
> and more that I have't yet recieved full information and confirmation for!
>
> Plus a whole track on historical food research papers to be later printed
> in
> symposium proceedings, like they do for Oxford and other academic
> conferences.
> This is being organized by Master Eduardo who has presented at both
> Oxford's
> food symposium and the Renaissance Society of America.
>
>
> We are currently working on the website and a class pre-registration system
> so
> we're tying to get all the class information in place. If you have offered
> a
> class please get the me the needed details listed below. If you've been
> contemplating giving a class, or have offered serveral and haven't yet
> decided,
> consider this a gentle, friendly and happy nudge. :) Please send the
> information
> to me directly at raphaellad at yahoo.com, or the dedicated planning address
> foodiejoy at gmail.com.
>
>
>
> We need the following information as soon as possible for the website and
> the
> class pre-registration system as they are currently on hold until I can get
> this
> to them:
> -Class title
> -Brief Class description
> -Class minimum / maximum limit (e.g. 2 min, 10 max)
> -Hands on / lecture & any class room logistics (e.g. modern or out door
> cooking
> space, etc.)-
> PLEASE NOTE: We only have one modern kitchen at the new site- it's a
> commercial
> kitchen outfitted to feed 200, but we'll also be using it to provide a meal
> plan
> -Duration (1 hour increments preferred, but 1/2 hour considered, please
> plan to
> end class 10 minutes before the end of the final hour to allow travel time)
> -Any additional class cost?
>
> In joyous service,
> Raffaella di Contino
> Class Coordinator,
> Culinary Symposium April 15-17 2011
>
>
>
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>



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