[Sca-cooks] Class Pre-Registration for West Coast Culinary Symposium

[Donna Green]

Class Pre-Registration for Culinary Symposium
 
As is often the case with events that are focused on classes, there have been, and no doubt will continue to be, revisions to the schedule. However, at this point, pre-registration for classes is now open. 
 
Please find below the current list of classes, with the name of the instructor of each class. More detailed class descriptions are available on the event website http://www.compassstarcatering.com/westculinarysymposium2012.html 
This information will continue to be updated as the event draws nearer, so check back from time to time.
 
Pre-registration for classes is separate from pre-registration for the event. 
Class pre-registration is not required for those classes listed below that are marked “Class Size: no limit”. 
 
To pre-register for a class with a limited class size, please email me directly (not through this list) with the class you want, your name and your email. 
 
If the class you register for is cancelled before (rather than the day of) the event, you will be notified by email. 
 
A waiting list will be created for those classes which warrant one. If schedule changes create a conflict between classes you’ve pre-registered for, the waiting list will likely come into play. 
 
A very few of the classes may require nominal (under $5) additional fees. Those will be collected when you arrive and sign in to the event.
 
Juana Isabella
            Donnaegreen at yahoo dot com 
 
 
Cooking Over a Fire
Baroness Tangwystyl verch Morgant Glasvryn, O.L., O.P.
Class Size: 10 + auditors
 
15th c English Table Manners
Master Vyncent atte Wodegate, OL
Class Size: no limit
 
Cheesemaking 101 – Curds 
Lord Volker von dem Walde
Class Size: 10
 
Redacting 101
Baron Giuseppe Francesco da Borgia, OL, OP
Class Size: no limit
 
Viking bread in theory and practice
Baron Refr orolokarr Fiachson, OL
Class Size: 10
 
Researching Sources Or I am sure there's a better way...
Lady Johnnae llyn Lewis (lead), Master Eduardo Francesco Maria Lucrezia, OL, OP, Viscountess Vittoria Aureli, OL
Class Size: no limit
 
To Serve Forth A Cockentrice
Lori Tishgart
Class Size: 10
 
Fritters
Baroness Cordelia Tosere, OP
Class Size: 10
 
Intro to Pressed Cheese
Lady Galiena filia Tuder
Class Size: 10
 
EEBO and the early English printed sources
Lady Johnnae llyn Lewis
Class Size: no limit
 
La Cucina Povera: Italian Peasant Food in the Sixteenth Century
Viscountess Vittoria Aureli, OL
Class Size: 10
 
Mozzarella
Baroness Eibhlin nic Raghailligh, OL 
Class Size: 10
 
Camping without a Cooler
Duke Cariadoc of the Bow, OL, OP, KSCA 
Class Size: no limit
 
Drying and Preserving Herbs in a Dough Coffin
Mistress Gianetta del Bene, OL
Class Size: 10
 
Saffron History & Uses
Viscountess Annora de Montfort of Shadowood, OL, OP and Baron Bjarni Eovaroarson I Jorvik, OL, OP
Class Size: 10
 
Skyr
Baroness Svava in litla, OL
Class Size: 10
 
Exploring Martino
Master Eduardo Francesco Maria Lucrezia, OL, OP
Class Size: no limit
 
Bread or Beer, which came first? A short history of Bread. 
Baroness Flidais ni Eitegan 
Class Size: no limit
 
Bread Baking
Baroness  of Toad Hall, OL, OP
Class Size: 12
 
What the Sultans Ate: 15th-16th c. Ottoman Cuisine
al-Sayyida Urtatim bint ‘abd al-Karim al-hakam al-Fassi
Class Size: 12
 
Cooking with Cheese  
Baroness Eibhlin nic Raghailligh, OL
Class Size: 10
 
Period Charcouterie Data Review
Master Wulfric of Creigull, OL
Class Size: no limit
 
Give us this day our daily bread: Bread and Trenchers on the medieval table. 
Baroness Crystal of the Westermark, OL
Class Size: 10 + auditors
 
“Gebachens” – Foods for Fastnacht
Baroness Katrine de Saint Brieuc, OL
Class Size: 10
 
Poultry as Food Animals
Mistress Else Hunrvogt, OP
Class Size: no limit
 
A Taste of Rome
Viscountess Muriel von Schrecken 
Class Size: 15
 
Pilaw: A 16th c. Safavid Persian Innovation
al-Sayyida Urtatim bint ‘abd al-Karim al-hakam al-Fassi
Class Size: 12
 
Cheese Tasting
Baroness Eibhlin nic Raghailligh, OL
Class Size: 20
 
Hands-on Carving: Chickens, Peaches and Pies
Baron Geoffrey Mathias, OL, KSCA, with Master Vyncent atte Wodegate, OL
Class Size: 8
 
Poultry Processing
Mistress Else Hunrvogt, OP
Class Size: No limit (30 chickens)
 
Food History: How to write it and where to publish it.
Master Eduardo Francesco Maria Lucrezia, OL, OP
Class Size: no limit
 
Gelatin - savory, sweet, subtlety, and prescription!
Lady Veronica da Lugano
Class Size: 20
 
PPF and How We did it
Panel lead by Baroness Crystal of the Westermark, OL 
Time Needed: 3 hours
 
Period Islamic Cooking 
Duke Cariadoc of the Bow, OL, OP, KSCA 
Class Size: 20