Caerthe's Cooks Guild

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Caerthe's Cooks Guild

Here is the review of Caerthe's Cooks Guild activities for the year 1999

DECEMBER 1999

Holiday Greetings from the members of Caerthes Cooks Guild, and Her Majesty Aindrea.

November 1999
unknown, no web record found.

October1999
Unknown, as no web page is to be found

September 1999
A hands on trip to the farmers market.

August 1999
A backyard barbeque & Bardic, for Cooksguild, SCA and interested newcomers was hosted by Lady Guernin.

July 1999
This month, the Caerthen Cooks' Guild met at Mistress Kate's to inventory cooks guild supplies, and to add our logo (Alfred the dragon - see gif above) onto various items.The weather was hot, and the meeting relaxed.

June 1999
The June meeting of Caerthe's Cooks Guild was to taste test Creme Brulee. Mistress Kate will provide a recipe for posting as soon as possible.

May 1999
The topic for May was Russian cuisine. We met for dinner at :
The Little Russian Cafe, 1424-H Larimer, lower downtown Denver, CO
Lady Ksenia graciously told us about Russian history, geography, wines, and food traditions while we tasted currant vodka, smoked tongue, gulyas, and other very tasty fare. This meeting became a mini-fundraiaser for the building fund. (Because of a discount card, and the generosity of the 12 diners the surplus cash was donated to the building fund.)

April 1999
The topic was to bring a dish your persona would identify as a spring food. Share with cooks guild why/what makes this a spring food in your persona's place and time.

Traditional spring foods would include the first of the spring greens, such as asparagus; fruit such as early strawberries, the last of the winter meats, and fresh eggs.
Mistress Kate had roasted a Ham with a sugar and spices glaze, and served it with a sorrel sauce. She also served Asparagus with saffron from .
Lord Petheram brought a dark rye bread and some cheese. Bread is made and eaten year round, and spring is a time for the richest milk (for newly born offspring) making a richer cheese.
Lady Gwen brought a radish salad (radishes being an early spring crop in this time an place.) She also made an experimental Strawberry summer pudding , that was well received.

March 1999
The topic for March was Natural Egg Dye

Mistress Kate supplied eggs, decorations, and several dye stuffs, and the members were able to decorate and color several eggs to take away at the end of the meeting. Directions here

February 1999
This month we had an excursion to the Samurai Japanese restaurant.
9625 E Arapahoe Rd, Englewood, CO 80112-3710
Phone: 303-799-9991
We sampled Japanese cuisine, drank tea, and planned the next few meetings

January 1999
In January Cooks Guild chose to display what we do by going to the War practice and demonstrating

Cauldron Cooking.

Master Crispin and Lady Meghan graciously offered the use of their propane burner. Mistress Kate and Lady Gwen arrived at the site quite early and set up the burner and two huge pots. In one pot was heated spiced apple cider. The other pot, our cauldron, was filled with water and then Mistress Kate added a raspberry oatmeal pudding (in a cloth), slab bacon in a crust, an earthenware pot of leeks and walnuts (yummy), and another of carrots and parsnips. The final item in the pot were several strings of Lady Gwen's bratwurst made in single-bite size just for this occasion.
For the bratwurst recipe click here

Caerthe's cooks guild is designed to further the art and science of cooking in the Barony of Caerthe (Denver, CO.) Usually one meeting per month is facilitated by Mistress Katherine Holford, the guild head. Meetings are based around a topic, always include discussion, often there is a hands-on activity, sometimes hand-outs are available, and we always share food. Garb is preferred, but not required. Experience is not necessary.
Newcomers are ALWAYS WELCOME!

Farspeaker contact information for Mistress Kate: 303-322-1907

E-mail may be sent to THLady Gwen at: grasse@mscd.edu

To Caerthe's Homepage

Last updated 1/09/01

DECEMBER 1999 Holiday Greetings from the members of Caerthes Cooks Guild, and Her Majesty Aindrea.
November 1999 unknown, no web record found.
October1999 Unknown, as no web page is to be found
September 1999 A hands on trip to the farmers market.
August 1999 A backyard barbeque & Bardic, for Cooksguild, SCA and interested newcomers was hosted by Lady Guernin.
July 1999 This month, the Caerthen Cooks' Guild met at Mistress Kate's to inventory cooks guild supplies, and to add our logo (Alfred the dragon - see gif above) onto various items.The weather was hot, and the meeting relaxed.
June 1999 The June meeting of Caerthe's Cooks Guild was to taste test Creme Brulee. Mistress Kate will provide a recipe for posting as soon as possible.
May 1999 The topic for May was Russian cuisine. We met for dinner at : The Little Russian Cafe, 1424-H Larimer, lower downtown Denver, CO Lady Ksenia graciously told us about Russian history, geography, wines, and food traditions while we tasted currant vodka, smoked tongue, gulyas, and other very tasty fare. This meeting became a mini-fundraiaser for the building fund. (Because of a discount card, and the generosity of the 12 diners the surplus cash was donated to the building fund.)
April 1999 The topic was to bring a dish your persona would identify as a spring food. Share with cooks guild why/what makes this a spring food in your persona's place and time. Traditional spring foods would include the first of the spring greens, such as asparagus; fruit such as early strawberries, the last of the winter meats, and fresh eggs. Mistress Kate had roasted a Ham with a sugar and spices glaze, and served it with a sorrel sauce. She also served Asparagus with saffron from . Lord Petheram brought a dark rye bread and some cheese. Bread is made and eaten year round, and spring is a time for the richest milk (for newly born offspring) making a richer cheese. Lady Gwen brought a radish salad (radishes being an early spring crop in this time an place.) She also made an experimental Strawberry summer pudding , that was well received.
March 1999 The topic for March was Natural Egg Dye Mistress Kate supplied eggs, decorations, and several dye stuffs, and the members were able to decorate and color several eggs to take away at the end of the meeting. Directions here
February 1999 This month we had an excursion to the Samurai Japanese restaurant. 9625 E Arapahoe Rd, Englewood, CO 80112-3710 Phone: 303-799-9991 We sampled Japanese cuisine, drank tea, and planned the next few meetings
January 1999 In January Cooks Guild chose to display what we do by going to the War practice and demonstrating Cauldron Cooking. Master Crispin and Lady Meghan graciously offered the use of their propane burner. Mistress Kate and Lady Gwen arrived at the site quite early and set up the burner and two huge pots. In one pot was heated spiced apple cider. The other pot, our cauldron, was filled with water and then Mistress Kate added a raspberry oatmeal pudding (in a cloth), slab bacon in a crust, an earthenware pot of leeks and walnuts (yummy), and another of carrots and parsnips. The final item in the pot were several strings of Lady Gwen's bratwurst made in single-bite size just for this occasion. For the bratwurst recipe click here
Caerthe's cooks guild is designed to further the art and science of cooking in the Barony of Caerthe (Denver, CO.) Usually one meeting per month is facilitated by Mistress Katherine Holford, the guild head. Meetings are based around a topic, always include discussion, often there is a hands-on activity, sometimes hand-outs are available, and we always share food. Garb is preferred, but not required. Experience is not necessary. Newcomers are ALWAYS WELCOME! Farspeaker contact information for Mistress Kate: 303-322-1907 E-mail may be sent to THLady Gwen at: grasse@mscd.edu To Caerthe's Homepage