NEWS


Haven't a Thing to Wear?

posted Nov 18, 2016, 5:46 AM by Kate Crandall   [ updated Nov 18, 2016, 5:52 AM ]

By Unknown Miniaturist, French (active 1530s) (Web Gallery of Art:   Image  Info about artwork) [Public domain], via Wikimedia Commons

Are you stuck trying to figure out what to wear? Perhaps you haven't begun your outfit and simply cannot find  time in the next 3 weeks to complete one. Or perhaps you would love to attend the Feast, but have no desire to create, purchase, or otherwise procure clothing for it. That's okay. Contact the Wardrobe Liaison as soon as possible. We will likely be able to locate gold key items that will work for you. 

Please note, it's very important that you contact us ahead of time, as we will have a very limited selection of items for gold key, and it will take us some time to find clothes to fit each person. 

Also remember to get your Below the Salt reservation to us by December 3rd! (If you would like one of our hand-embroidered feast tokens, your reservation needs to be in the mail by November 19th.) Please also notify us if you plan to be on the staff feast, so our head cook will have enough food (a reservation is not strictly necessary for staff feast, but if you do not reserve, we cannot guarantee there will be enough food). 

Staff Feast

posted Nov 15, 2016, 3:17 PM by Kate Crandall

We would like to clear up some confusion regarding our staff feast. 

The feast of Saint Nicholas is a full day feasting event. The first course will be served at noon. The final course will be served at 7:00 pm. As such, there will be no dayboard. Nor  will there be an opportunity for grazing

That said, our Feast Steward has prepared a staff feast, consisting of two delicious meals, to be served at appropriate times during the day. This staff feast is an $8.00 charge. All staff members are encouraged to preregister for the staff feast, as this will give our Feast Steward a more realistic idea of how many people to expect.  

Additional information regarding preregistration can be found here.


Feasting on Veneson

posted Sep 12, 2016, 6:05 AM by Kate Crandall   [ updated Sep 12, 2016, 6:06 AM ]


  • From "A Proper Newe Booke of Cokerye" 1557-58, Ahmed, Anne Ed., 2002, pp 42 and 44
    • To Bake Veneson Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the veneson be leane, larde it throughe wyth bacon.
    • To Rooste Veneson Roosted veneson muste haue vyneger, esuger, cinomome, and butter buylden upon a chafingdyshe with cooles, but the sauce maye not bee to tarte, and then laye the veneson upon the sauce.
  • The great thing about such a simple recipe is that it really allows me to feature the principle ingredient. Since we have a local farm raising European Red Deer, this means we can procure meat that is inspected and safe, and exactly what the author and original owner of this book would have had available themselves. As a bonus, I don't have to cook it to shoe leather just to not worry about it. The next recipe in the text, also wonderfully simple as written, provides a beautiful compliment to the venison, providing one does not get caught up in one ingredient versus any other, and rather looks for an appropriate balance.
Come back for more documentation and interesting information regarding The Feast of St. Nicholas in Queen Elizabeth's Court!

Under Construction

posted Apr 25, 2016, 10:39 AM by Kate Crandall   [ updated Apr 26, 2016, 5:40 AM ]

We are incredibly excited about our upcoming event and would like to get out as much information as possible, as soon as we are able. To that end, please bare with us, as we are working on building our site. The bulk of the information is available either here or on the East Kingdom Event Page. Should you have any questions at any time, information for all contacts can be found on the Contact page. We hope you'll join us for The Feast of St. Nicholas in Queen Elizabeth's Court!

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