THL Elizabeth 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 research projects include areas such as the Influence of the Islamic Conquests on European Cuisine, History of the Spice Trades, and Illusion Foods.  My goal is to find dishes within any cuisine that will be enjoyed by everyone.

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 21st 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.

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.

Mistress Arielle de Brabazon

Mistress 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 in 2005.  I didn’t actually cook 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.