We have a schedule for the day for Winter Arts! This schedule, as always, is subject to change and we will adjust it for activities as they change. For any questions, please contact firstname.lastname@example.org.
Schedule of the day:
8:00 am- Doors open
8:30 am- Open for set-up: Competitor and Display set up is open
10:00 am- Opening Court and Welcome to Winter Arts
11:00 am- Opening performances and Morning Classes open
12:00 am- Dancing- Performance by European Dance Guild, followed by Open Populace Dancing; Sausage Competition
1:00 pm- Lunch provided by Don Avenel- $8
2:00-3:30 pm- Bardic Competition and Afternoon Classes
3:30 pm- Court
5:00 pm- Off site
Lunch (There will be 50 lunches available; cost is $8)
cold peas in vinaigrette
cold asparagus tips in orange vinaigrette
vegan Chickpea soup
chicken and fennel soup
cheese stuffed beef roulades
turkey and currant meatballs
baked eggplant with herbs and garlic
fried crookneck squash with hazelnut basil sauce
raisin custard tarts
pumpkin ricotta tarts
vegan and gluten free apple, almond, and pine nut tarts
Happening during the event:
**Our yearly fundraiser! We are accepting donations for the Helen Woodward Animal Center. For a wish list, please visit http://www.animalcenter.org/donate/goods.aspx. We are having a friendly little competition to see if the Cat People or Dog People are more generous! The most donations for Cats or Dogs, will have an extra bag of food donated to their respective species!
**It’s time to turn in the very last design for the Calafia Scrapbook Quilt Competition! There will be a display of all of the past winners and the populace will be able to vote on the last piece, picked up at Leif Erickson, before they are all whisked away to become a beautiful quilt.
**The Provisioner’s Guild is hosting a Sausage Competition!
The details are as follows:
There will be a sausage competition at Winter Arts on Dec. 5th, hosted by the Provisioners guild. If you are interested in competing, please bring 3 to 4 links or patties along with your recipe to the event and sign up with Christoffer Decshel (I’ll mostly be in or near the kitchen). The “lysts” will close 15 minutes after the opening announcements. When you sign up, you will be told when you will be alloted space to prepare your entry. There is only one entry allowed per person. There are no requirements as far as size, casing, or variety. Your goal is simply to put your best sausage forward.