Northshield Coronation of Lars and
Mary
Co-Sponsored by the Barony of
Nordskogen and College
of Nordleigh
Saturday, April 19, 2007
Online mapping software is wrong but this link works: Event Site
Site directions: 40 minutes south of
$8 site fee, $3 non-member surcharge. Children
under 14 are free. $5 lunch. There is no feast.
Pre-registration is encouraged, reservations are taken
by the gate, listed below. Checks should be made payable to "SCA- Barony
of Nordskogen".
Pre-registration form (Word document)
If you don't have Word, but have Windows, you can use the free Word Viewer 2003 to view and print this form.
Gate/pre-registration: Ellen de Wynter/ Ellen Cutter
Richfield
(612) 618-2215
ellencutter32@yahoo.com
- Checks should be made payable to "SCA- Barony of Nordskogen".
- Site opens at 8:30.
- No alcohol allowed on premises. Bone Dry Event.
- Revised: Showers NOT on site.
- Site is handicap accessible.
- Armored and rapier sword combat will be available.
- A&S display.
Schedule
07:00 AM Staff on site; site and kitchen setup begins
08:30 AM Gate opens
08:30 AM to 3:30 PM A&S
09:30 AM to 11:30 AM Morning Court
11:30 AM to 3:30 PM Fighting and Tournament
11:30 AM Stellari meeting
12:00 PM to 2:00 PM Lunch
2:00 PM Kitchen clean-up
2:00 PM Chivalry meeting
5:00 PM Afternoon Court (new time)
7:00 PM Site clean-up (new time)
Lunch!
Soup and extras $5.00
In honor of King Lars and His beautiful Queen Mary, a bountiful lunch of three soups and munching extras shall be available made from recipes from His Majesty's persona's time period and geographic region.
We shall serve three soups
- Venyson of Beef in clear stock (Meatballs in home-made beef stock)
- Chicken and vegetables in good stock
- Vegetable soup with sliced eggs (vegetarian, as the egg will not be added until serving, and then upon request)
With the soups, we shall have
- sliced beef roast and sliced pork roast
- Rolls
- Cheese
- Cooked cabbage salad with mustard vinaigrette
Preparation details
All stocks were prepared with onion, carrot, and celery, and salt and pepper.
Venyson of Beef: meatballs were made with beef, bread crumbs, and eggs.
Chicken and vegetables includes chicken, carrots, onion, and celery.
Vegetable soup includes carrots, onion, celery, and turnips and/or parnsips.
Mustard Vinaigrette contains wine, mustard seed, caraway seed, and honey.
Beef roast and Pork roast were cooked with salt and pepper, and were cooked separately on separate days.
Because the range of "what is enough salt" varies so greatly, I have purposely leaned to the low salt threshold for the soups and salt and pepper will be available for all to adjust their fare according to their taste.
Event Staff
Co-steward: Lady Elizabeth Upton/ Elizabeth Estervig
2012
(651) 233-8630
sp08coro@idlelion.net
Co-steward: Sayyeda Samia al-Kaslaania/ Julia May
St. Paul
(651) 793-8684
sp08coro@idlelion.net
Lunch coordinator: Master Ingus Moen/ Joel Stockwell
4150 N
507-990-1415
ingusmoen@gmail.com
Crash Space Coordinator: Mistress Katriona/ Katherine Kretchmar
Call or e-mail if you want space or if you have space, please!
763-434-1840
katriona@irontreeworks.com
Royalty liaison: Maestra Giovanna di Battista da
valkyr8@yahoo.com
651-335-7561
Armored combat: Sir Thomas Holliday
sp08coro@idlelion.net
Rapier combat: Lord Roland the Mad/ Ron Arnold
651-488-3424
maddnes_reigns@yahoo.com
Hotels
AmericInn $89
Call Paul 7am-3pm M-F for group rate, block under “SCA”
1320 Bollenbacher Drive
507-645-7761
Super 8 $69 single $79 double
Block under “SCA”
140 Riverview Drive
507-663-0371