German Society of Pennsylvania, 611 Spring Garden St., Philadelphia
December 14, 2013
¶ Event Schedule is posted. Click the marked tab.
¶ Venue Parking map is posted. Click the marked tab.
Their Excellencies Mael Eoin and Ysmay, serene Baron and Baroness of mighty Bhakail, have called for a celebration to be held. Bhakail’s fields were fertile, and Their Excellencies will spare no luxury for Their esteemed guests at Bhakail’s annual Yule celebration. They have also called on Their Arts and Sciences and Brewing Champions to prepare competitions, so that successors may be chosen. In addition to a day full of feasting, socializing, and music, dancing will begin immediately following the final course and continue into the night.
Directions: Take your best route to the Callowhill Street exit from I-95 or I-676. Turn right onto North 5th Street. Take the second left onto Spring Garden Street and the site will be on your right.
Your site fee is included in the price to register for each of the dining options listed on the Menus page. There is no separate site fee for this event. Patterns for Tudor clothing that are easy to follow will available on the Tudor Clothing page. (Tudor clothing isn’t required, but is encouraged, to help add to the atmosphere.) For help making garb and useful patterns, email Lord Martyn de Halliwell.
Bhakail’s Tudor Yule will be held at The German Society of Pennsylvania, a beautiful historical site. Parking will be available in a private lot just one block from the site.
The SCA does not serve alcohol. However, the site is wet: attendees are permitted to responsibly share the fruits of their study of brewing with others. Brewers should coordinate with the Black Hat Brewers and local Brotherhood of Brewers by contacting Louis la Chatrie at email@example.com or 505-980-1113.
Candles and table lamps are permitted. We will be providing table cloths in the Manor Hall. The site is also ADA accessible; there is an elevator that connects the Manor Hall, Balcony, Black Salamander Inn, and restroom facilities. Event site opens 10 AM, closes 11 PM.
|10:00 am||Gate Opens.|
|11:00 am||Both halls: Games start.|
|11:15 am||Manor Hall: Guests called in.|
|11:30 am||Hand Washing Ceremony. Manor Hall: First Course.|
|12:00 pm||Order of the Horse meeting.|
|12:30 pm||Manor Hall: Second Course.|
|1:00 pm||Order of the Salamander meeting. A&S entries due. Brewing entries due.|
|1:30 pm||Manor Hall: Third Course. Black Salamander Inn: food starts.|
|2:00 pm||A&S Champion Q&A. Brewing Champion Q&A.|
|2:30 pm||Manor Hall: Fourth Course.|
|3:00 pm||A&S judging. Brewing judging.|
|3:30 pm||Manor Hall: Fifth Course.|
|4:00 pm||Black Salamander Inn: Food ends. Both halls: Games end.|
|4:30 pm||Manor Hall: Sixth Course.|
|6:00 pm||Baronial Court. Children’s Feast.|
|7:00 pm||Manor Hall cleared.|
|7:30 pm||Dessert Course for all. Socializing and Dancing Begin.|
|10:00 pm||Event closes.|
Reservations can be made by credit card by going to the ACCEPS page.
Select “East Kingdom” and then “Bhakail Yule — A Tudor Yule.”
There is a small fee charged for registration by credit card.
Reservations can also be mailed in with a check or money order
payable to “SCA-PA, Inc. — Barony of Bhakail” and sent to:
Lady Gisela Szabó (Deborah Miller), 2436 Perot St., Philadelphia, PA 19130.
Pre-registration is closed.
Food is included in each of the pricing options below — please see the Menus page for more information.
|Adult (18+)||Teen (13-17)||Youth (6-12)||Child (<5)|
|Black Salamander Inn||$15||$12||$9||Free|
The Non-member Surcharge of $5 applies to all non-members.
Proof of membership will be required at the Gate.
V = vegetarian, v = vegetarian version available
D = dairy-free
G = gluten-free, g = gluten-free version available
Course the First:
|Tart of Bry||V||Brie cheese, sugar, egg, ginger, saffron, salt, crust|
|Cold Sage Chicken||Dg||chicken, parsley, ginger, sage, cinnamon, saffron, grains of paradise, egg, cloves, vinegar, bread|
|Meat Stew||Dg||beef, red wine, onion, raisin, almond, clove, pepper, ginger, mace, sage, rosemary, thyme, bread|
|Sallad||VDG||almonds, raisins, figs, olives, capers, currants, sugar, oil, vinegar, oranges, lemons, sage, spinach, lettuce, cucumber|
Course the Second:
|Pies of Paris||Dg||beef, pork, red wine, stock, currants, dates, salt, ginger, sugar, pie crust|
|Galentyne||Dg||pork, cloves,onions, mace, lard, bread, stock, vinegar, pepper, cinnamon, salt|
|Asparagus||VDG||vinegar, asparagus, salt pepper|
|Rice of Genoa||VDG||rice, salt, stock, saffron|
|Buttered Worts||VG||Brussels sprouts, salt, pepper, butter|
|Custard||Vg||egg, cream, sugar, wheat|
Course the Third:
|Allos of Beef||DG||beef, sage, thyme, onion, suet (if available), salt, pepper|
|Chyches||VDG||chickpeas, garlic, oil, pepper, cloves, saffron, salt|
|Peas Royal||VDG||peas, stock, almond milk, saffron, sugar, salt|
|Stewed Mutton||DG||lamb, parsley, onion, wine, vinegar, pepper, cinnamon, salt, water|
|Eggs in Moonshine||VDG||egg, sugar, rosewater|
|Snowe||VG||apple, cream, sugar, rosewater, rosemary|
Course the Fourth:
|Brawn||DG||pork, nutmeg, white wine, ginger, salt, peppercorns, bay leaves|
|Blancmange||vG||rice, almond milk, chicken, salt, almond, sugar|
|Smothered Rabbits||Dg||rabbit, onion, currant, bread, salt, pepper, salt, vinegar|
|Applemuse||VG||apple, rosewater, sugar, butter, cinnamon|
|Poached Eggs||(ingredients forthcoming)|
|Rysmole||VDG||rice flour, almond, salt, sugar, ginger|
Course the Fifth:
|Salmon Roasted in Sauce||DG||salmon, onion, red wine, cinnamon, vinegar, salt, ginger|
|Chekins Farcied||DG||chicken, egg, currants, pork, parsley, sage, thyme|
|Gourdes in Potage||vDG||squash, onions, stock, pork, salt, sugar, cinnamon, ginger|
|Cabbage||cabbage, onion, cinnamon, leeks, stock|
|Wardons in syrup||VDG||pears, red wine, cinnamon, sugar, ginger, vinegar|
|Scraped Chese with Sugar||VG||Hard cheese, sugar|
Course the Sixth:
|Mallard||gD||duck, oil, onion, stock, wine, clove, mace, pepper, cinnamon, bread, vinegar, ginger, salt|
|Red Dere||GD||venison, salt, pepper, parsley, sage, rosemary, thyme|
|Tart of Cheese||Vg||cheese, egg, cream, butter, sugar|
|Fumentry||VD||whole wheat, egg, almond, stock|
|Spinach Fritters||V||spinach, bread, egg, cinnamon, ginger, butter, sugar|
|Candied Citrus Peels||vGD||orange, lemon, sugar, water|
Final Course (for all):
|Jelly Hippocras||VDG||grape juice, sugar, clove, ginger, cinnamon, clove, coriander, salt, gelatin|
|Marchpane||VG||almond, sugar, rosewater, rice paper|
|Muscadines||VDG||rosewater, egg white, sugar, lemon, gum tragacanth, mint|
|Comfits||VDG||sugar, rosewater, anise seeds|
|Cinnamon Sticks||VDG||rosewater, egg white, sugar, lemon, gum tragacanth, cinnamon|
|VD||flour, water, salt, yeast|
Rarebit on Fresh Bread • Sausages • Bacon • Olives • Bread and Butter
The theme for this year’s competition is “Something that a Person Would Have on Their Person.” This can be an article of clothing, an object such as a purse, fan, or perhaps a miniature portrait. Jewelry, walking stick, glasses, something that smelled nice? Fighters, this also includes armor, swords, and heraldry! Make anything your heart desires. I will be judging on workmanship, documentation about the object, and overall creativity. In your documentation, please include information about how you made your entry, including the tools used compared to the tools used during the time that the article would have existed. If you wish to include images, you may include them on separate pages and refer to them in your writings. Just have them attached to the document.
— Lady Angela Mori, Arts & Sciences Champion of Bhakail
Hail all ye good brewers of the lands. I, the Brewmaster and current Champion of Bhakail, do issue a challenge to you all to celebrate the festive season of Yule. Since beer is not brewed commonly in these fine competitions, I will award 5 extra points for all those who enter a beer in this year’s Baronial Brewing Champion competition. Other potables will be accepted, but beer is favored this year.
The following categories will be accepted this year:
¶ Beer/Ale/Gruit (+5 Points) ¶ Wine ¶ Mead ¶ Other
As usual, documentation is important and is worth 10 points in the contest. Please label all entries and provide at least an ingredients list. I challenge all brewers to help make this Yule the best year ever for entries in this competition.
— Lord William Graham, Brewing Champion of Bhakail
Manor Hall Servers — Manor Hall Servers will receive a discounted rate ($12) for the day, and have access to the food prepared for the Manor Hall guests. Servers will be responsible for serving guests in the Manor Hall throughout the day, through Baronial Court. They will work with the Hall Steward, Baron Meszaros Janos prior to the event to learn a few basic Tudor serving techniques. Servers will also receive an embroidered Tudor coat to wear for the day. No serving experience is necessary, and this promises to be a very fun day and afternoon for all! Please send an email to firstname.lastname@example.org if you are interested, or would like more information.
Hall Set-up Crew — It’s Yule, and there are a lot of Tudor-era decorations to put up in both the Manor Hall and the Black Salamander Inn. We will meet at 7:30 AM (feel free to come in anytime between then and 9 AM) at the site the morning of the event, and put up a number of decorations and table settings, set up tables and chairs, and set a wonderful mood for what promises to be a spectacular event. Please send an email to email@example.com if you are interested in helping.
Gate Staff — The gate must be staffed during the entirety of the event. We are looking for volunteers to serve shifts at the Gate, helping check people in, and manage the front door. Please contact Baroness Philadelphia if you are interested at firstname.lastname@example.org
Kitchen Staff — If you are interested in working in either the Manor Hall Kitchen or the Black Salamander Inn Kitchen (yes, we have two kitchens!), please email email@example.com
Site Clean-up Coordinator — We need two individuals who will recruit volunteers and coordinate the site clean-up at the end of the day. The SCA has a mantra of leaving the site better than we found it, and we intend to make this event no exception. If you are interested in volunteering to be either the Manor Hall Clean-up Coordinator, or the Black Salamander Inn Clean-up Coordinator, please send an email to firstname.lastname@example.org
For any additional questions, comments, or concerns, please contact the Autocrat, whose information is listed above.
|Autocrat||Lord Martyn de Halliwellemail@example.com|
|Reservations Clerk||Lady Gisela Szabófirstname.lastname@example.org|
|Manor Hall Head Cook||Baroness Alesone Gray of Cranleighemail@example.com|
|Manor Hall Steward||Baron Meszaros Janosfirstname.lastname@example.org
||Black Salamander Inn Head Cook||Lady Arianna de Ravenwoodemail@example.com||Brewers’ Contact||Louis la Chatriefirstname.lastname@example.org||A&S Champion Competition||Lady Angela Moriemail@example.com||Brewing Champion Competition||Lord William Grahamfirstname.lastname@example.org||Event Website||Lord Reijnier Verplanckemail@example.com|