[Artemisia] IRON CHEF

[Angela Zentz]

May we use sourdough bread starter that has been "started" before the competition?
 
Allegretza

 

 


ANNOUNCING

The Mistress Constance de la Rose Medieval Iron Chef CookingCompetition at Uprising XXVII

The purpose of this Competition is to promote interest in foods andcookery of the "period" prior to 1600 AD; and to promote period foodand cooking within Artemisia. 

The DAY of competition will be determined by the Uprising Committee.

Be a part of the Populace Tasting Committee!  Taste and vote on your favorites.
Tickets for tasting the results of the competition will be available ona first come, first served basis from the Competition Coordinator; MeistresGwynnyth. The tickets will be $10 and are well worth the cost.  Feasters need to supply their own eatingplates, bowls, cups and utensils.

2013 Constance de la Rose Medieval Iron Chef Competition Rules

Competition shall be between teams of 2-7 people. Up to 5 cooks who canhandle the food and 2 scullery members who don’t handle food but do dishes,fetch, carry, tend the fire, etc.

Teams will prepare a medieval feast sufficient to feed 12-15 peoplebased upon Platina, On honest Indulgence.

The Iron Chef Steward will choose a single recipe from ‘On HonestIndulgence’ that all teams must prepare and serve.

Feast must contain at least a soup, a main dish, a vegetable or fruitdish, and a sweet dish.  There is nomaximum number of dishes, however, each dish should allow at least 12-15“taste” sized servings. (Make enough so the tasters can taste!)

All dishes must be prepared on site on the day of the event. Anyexceptions must be approved by the competition steward and will only be allowedfor ingredients that require more than one day for completion (example –vinegars, spiced wines, etc). No pre-prepared complete dishes will be allowed.All cooking must be done without electricity.

There will be a box of unidentified ingredients given to the teams onthe day of the event. All items in the box must be identified and used in someway in the dishes.

All teams must pre-register with the Iron Chef Steward, MeistresGwynnyth prior to June 1, 2013 and pay a $15 entry fee.

Teams must arrange for their own cooking sites and equipment. Teams areresponsible for providing or arranging for all cooking and serving items. Thisshould include plates, utensils and drinking vessels for the 3 judges. Teamsshould bring place settings and utensils as needed for sample tasting of theother Teams feast.

Teams are responsible for the cleanliness of their kitchen, both duringand after the competition. Teams are expected to follow MODERN food handlingguidelines so as not to poison the judges or tasting populace!

Teams or Team Captains must check in with Meistres Gwynnyth the eveningbefore the competition to confirm participation and decide on the startingtimes. On the day of the Competition teams will receive their box ofingredients and the chosen recipe at the times designated the previous evening.
Judging time is 6 hours after their food box is received. Teams arejudged in the order they received their ingredients.
Each team must bring their meal to the designated Pavilion with theircompleted feast at their assigned time for judging.

Three gentles will judge the feasts in the following areas:
- Recipes chosen 
- Redactions
- Authenticity/Continuity
- Complexity
- Presentation & Palatability
- Judges overall impression
Judges may visit cooking sites throughout the day.

Competing team members will be allowed to taste their own and otherteams’ entries along with the judges and paying members of the Populace TastingCommittee.

The following awards will be announced and prizes awarded:
- Medieval Iron Chef 2013 Team
- Best Over All Dish as chosen by the judges
- Taster’s Choice (Not the coffee), as chosen by the Populace TastingCommittee.
- Best chosen recipe decided by the judges.

The winning team will be presented with the Medieval Iron Chef Banner,which they may display for the following year and return to be presented at thenext Medieval Iron Chef Tournament.

Teams are encouraged to choose appropriate team names, wear somethingto identify their team, and/or do anything else that adds to the enjoyment ofthe event.

Teams can supply the following ingredients and use unlimitedquantities:
Salt, pepper, cinnamon, eggs, wine, ale, verjuice, milk, cream, flour,and olive oil.












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