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West Coast Culinary Symposium (West)

Friday February 13th, 2015 to Sunday February 15th, 2015
Fairfax, California
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Once again, it's time for the West Kingdom to host the amazing West Coast Culinary Symposium, a gathering of people from at LEAST four kingdoms who are coming together to learn, teach and play with period food.  Cooking enthusiasts from An Tir, Caid, The West and beyond come together for a weekend exploration of food and culinary research. We invite all interested in historical cookery -- specifically, pre 1600 European (but we sometimes stretch the time frame and geography a bit) to join us. If you have an interest in foods as they were prepared and eaten in period, this is the event for you.
 
Classes? Oh my, yes. There will be a full day of classes on Saturday, and a morning session on Sunday. Want the fellowship of hanging out with people who understand your passion for pottages and think cooking in legged pots over fires is fun? We have that too.
 
And this year's keynote speaker is none other than Professor Ken Albala, esteemed Food Historian.
 
Think that February is too early to go camping in Northern California? You're probably right -- which is why your fully paid site fee includes a bed in one of our several dorms, and meals on Saturday and Sunday (Friday is the traditional pot luck, which is pretty amazing all on its own). And the event doesn't have to be over when it's over -- Mistress Juana Isabella is our minister of tourism, and will have some lovely suggestions for local food places to tour if you have Monday off too!
 
Primary Registration is through ACCEPS (ACCEPS.ansteorra.org), which closes February 6, 2015.
 
Please also visit the event site (see below) to register your request for bed space (noisy, quiet, etc)
For detailed information on the classes, event activities, and site, please visit WCCS.WestKingdom.org.
You can also check out the chatter on Facebook (just search out the name of the event).
 
Come play with us!
 
 
Class Co-ordinator: Anna de Serra
 

Your pre-registration for the full event includes four meals and two nights lodging in one of the large dormitory halls, equiped with bunk beds,  shower facilities and kitchens. If you need special accomodations, please contact us in advance for arrangements.

Meals: All meals are included in your registration for Saturday and Sunday (served buffet style), whether you are attending for the full event or can only be there for one day. Friday evening will be an opportunity to display your culinary talents in a potluck meal. Please feel free to bring your favorite dish, along with any serving items needed for it. Remember to bring your feast gear. Lunch and Dinner typically include a chance to try some of the items prepared in class, along with dishes from the main kitchen.

No Refunds after January 30, 2015!

Event Schedule:

  • Friday Potluck 6:30 p.m.
  • Saturday Breakfast 7:30 -- 8:30 a.m. in Multi-purpose Room
  • Saturday Morning Classes 9:00 -- 11:45 a.m.
  • Lunch 12:00 p.m.
  • Keynote Speaker 1:00 p.m.
  • Afternoon Classes resume from 2:00 until 6:15 p.m.
  • Dinner at 7:00 p.m.
  • Sunday Breakfast 7:30 -- 8:30 a.m.
  • Sunday Classes from 9:00 -- 12:00 a.m.
Site Information: 
Start Time: 
Site opens 4 PM on Friday 13 Feb., and closes 1:00 PM on Sunday 15 Feb.
Site Fee: 
$75.00 for the full event for SCA members 13 years and older. $25.00 for Saturday or Sunday (with no over-night arrangements). $5 additional for non-members. Children 12 and under are free.