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THL Elizabeth Alexandra Donnan, Secretary
I have been a Grand Chef since 2003. I
started researching food as a personal challenge, setting out to disprove misconceptions about historical foods and food practices.
My first research project was period salted meat which quickly became a favorite dish. This was then followed by historical food
preservation techniques. I enjoy finding historical relations to modern foods, the most fun being funnel cakes
and lemonade. My most recent research has been the Influence of the Islamic Conquests on European Cuisine
and Illusion Foods. My personal period recipe collection includes English, German, French, Arabic, Oriental, Russian
and more.
Mistress Arielle de Brabazon
Dame Brenna Lowri o Ruthin
I have been in the SCA for 20 plus years and a Grand Chef since
1997. I find great enjoyment and satisfaction in the planning and execution of feasts. I consider myself a generalist
rather than a specialist as my interests are broad-ranging and not confined to any specific cuisine or era.
Countess Jane Falada of Englewood
I have been in the SCA since 1979, a Grand Chef since 1987, and cooking
since I was 8 years old. Although I enjoy research, I consider my area of expertise to be more in the area of organization
and production. I strongly believe that, although we, as a society, enjoy the culture of the Middle Ages, most of us
have Twenty-First Century palates. It doesn't matter how period a dish is - if people won't eat it there's no reason
to waste your feast budget. Therefore, the biggest, most interesting challenge is to discover recipes that combine historical
ambiance with fast-food familiarity.
Mistress Dametta of Arundel
Mistress Halima bint al Abbas al Tanji
I have been in the SCA for 14 years and a Grand Chef since 1998.
I feastcratted for the first time one year after joining the SCA, and I've been "at home" in the kitchen ever since.
I have done extensive research on French, Arabic, and Ancient Roman cuisine...but I would say that my area of expertise is
feast administration, management, and kitchen sanitation. I am working on a series of classes and workshops specifically
for the feastcrats of Gleann Abhann.
Lady Ceriddwyn the Empiric
THL Katryne MacIntosh the Strange
I have been in the SCA for more than 15 years and am currently the
"baby" Grand Chef. I achieved my Grand Chef feast on August 27, 2005. I didn't actually my first SCA feast until
1998, but once I started, I couldn't stop! I especially enjoy non-SCA-traditional cuisine, including the food of different
cultures in India and Africa. My specialty, is last-minute feast improvisation and enhancement. My pet peeve is
feast participation -- I firmly believe that SCAdians attending an event should make a better attempt at feast gear and table
settings than styrofoam and paper goods.
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