Monday May 25 



Summits A&S and Bardic Competition

February 14-16 2020


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Event Steward: HL Duvessa of Movilla
Camping Coordinator: HL Alaina Blackthorn

Preregistration is open - Click Here


Adults $25 member discount is $5, anyone under 18 is free 

Camping $35 per bed, camp or RV space is $15

Food for all meals flat fee $40 Individual saturday breakfast $5 Saturday lunch $10 Saturday feast $20 Sunday breakfast $5

Merchants $10 per space or donation for largess


Oregon Christian Convention Center
5605 Jubilee Dr SE
Turner OR 97392
Google Map

There is lodging available on site as well as multiple full RV hook ups.


The Arts & Sciences competition will be based on 2 entries. Anyone wishing to prepare for Kingdom, can submit a third entry for feedback (but it won't contribute to their score). Competitors with 3 entries must determine in advance which 2 will be used for Principality competition. Letters of intent are due at 11th night. A form will be created to get information that will help with judge selection. That form will be posted on Principality media.
-Viscountess Temperence Trewelove

Bardic Competition

For the summit's bardic championship format I want to do the standard 2 pieces + 1 for the finals. At least one of the pieces must be period. The competitors need to submit documentation for their period piece which should be no more than 500 words (around half a page)
- Feradach mac Tralin Bard of the Summits


Maeve Cunningham: Navigating the New Events System: hands on training on the new event request process from the Kingdom website, get help with how to submit a request, and answers to questions. Length 1 Hour

Maude Louisiana d'Orleans: Research and Writing 101 and Workshop: Class to learn how to find information for documentation, how to do research for documentation and how to make a cohesive document. The backbone to all A&S projects.

Maeve Cunningham: The Consort-Fighter Dynamic: A panel and participant discussion on the details in the consort-fighter dynamic, Q & A session, advice from experienced consorts & fighters within the Summits. Length 1 hour

Duvessa of Movilla: Springerele Cookies: A two part class starting Friday at 5pm night and ending Saturday at 2 pm.

Alan Roberts: Coptic Bookbinding: Learn how to make your own books! Duration: 1+ hrs

Phelan Tolusmidr: Lampwork Glass making: Come spend some time with Phelan on the torch. If you are a beginning lampworker, just curious, or want to polish an advanced skill, come and spend some time with Master Phelan.

Taliesin ap Hafgan: Norse runes (Calihraphy): This is the art of writing Norse Runes "Eldar Futhark", their names and meanings. Class is $5 and some materials will be provided.

Taliesin ap Hafgan: Writing Runes: History of runes and their uses and creation. This is the first of a 3 part series course meant to introduce the idea of Gothic "Runa" meaning Secret or Mystery (Runes, Dee J, 001). Class is $5 and some materials will be provided.



3pm Gate Opens  
Ongoing Merchants Tabernacle
5pm Dinner Jubilee Hall
Ongoing Bardic Jubilee Hall
Ongoing A&S Display Jubilee Hall


7:30 - 9am Breakfast Jubilee Hall
8am Gate Opens  
9-10am Laurels Meeting Jubilee Hall
  A&S Entries Jubilee Hall
  Bardic Entries Chapel
10-11am Opening Court Tabernacle
11am &S and Bardic competitions begin  
11-11:45am Summits Royal Consorts Meeting Jubilee Hall
11am-3pm Silent Auction Tabernacle
12-1:30pm Lunch Jubilee Hall
1:00pm Heavy Prize Tourney Tabernacle
4:30pm Afternoon Court Tabernacle
6pm Dinner Jubilee Hall

For Site Copy, including class schedules Click Here


Food will be available on site, all menu items are being prepared based on period recipes. There will be gluten free, vegan, vegetarian, dairy free, and sugar free items at all meals. Coffee, Tea and hot cider will be available.

Kitchen Steward is Viscount Ci'ith filius Tedion (Keith the Wanderer)

Friday Night

Fresh baked bread and butter
Tomato Bisque
Sausage and Kale Soup

Saturday Morning

Veggie Hash
Keith’s Sausage Patties
Eggs any way (scrambled, sunny side up, over easy)

Saturday Lunch

Charcuterie board (meats, cheeses, breads, spreads)

Saturday Evening Served Feast

Salmon in Honey Butter
Mushroom Tart
Spiced Beef
Ruttebega and Scalloped Cheese
Spiced Beets
Billberry Pancakes and Cream
Chocolate Covered Cherries

Sunday Morning

Left overs of all previous meals


Food Ingredients List

Ingredients will also be posted on site. 

Friday Night - Soup and Bread

Tomato Bisque Soup: Tomato, butter, onion, carrots, celery, garlic, flour, veggie stock, parsley, thyme, bay leaves, heavy cream, salt, pepper

Sausage Kale Soup: Sausage, onion, heavy cream, butter, mustard, salt, pepper, celery, garlic, chicken stock

Bread: Flour, salt, yeast, milk, butter, sugar, olive oil

Saturday Breakfast

Pork Sausage: Pork, salt, soy sauce, black pepper, Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil, Cayenne, nutmeg, apple cider vinegar, brown sugar

Chicken Sausage: Chicken, ginger, Cayenne pepper, sweet basil, tarragon, brown sugar, olive oil, white pepper, salt, eggs, fennel

Bacon: Salt, pepper, smoked with apple wood chips Eggs (order them we cook them, sunny side up, scrambled, over easy etc.)

Toast: (white, wheat store bought)

Veggie Hash: Root Veggies-sweet potatoes, carrots, salt, pepper, thyme, basil, cabbage

Fruit: (Apples, bananas, grapes, oranges)

Oatmeal with Toppings: Oatmeal, brown sugar, walnuts, flavored syrups, sweeteners CREAMER

Saturday Lunch

Pepperoni: (store bought)

Hard Salami: (store bought)

Roast Beef: Beef, Salt, pepper, Garlic, Onion

Peanut Butter: (store bought)

Jelly: (store bought)

Hard Boiled Eggs

Deviled Eggs Eggs: Mayo, Garlic, Onion, Worcheshire Sauce, Paprika, Mustard, Salt, Pepper




Fruit: (Apples, bananas, grapes, oranges)

Bread: (store bought)

Saturday Feast

Bread: Flour, yeast, salt, milk, sugar

Salmon in Honey: Butter Salmon, honey, butter, salt, pepper

Mushroom Tart: Mushrooms, onions, salt, pepper, tarragon, garlic, white wine, olive oil, flour, butter

Joutes Beets: ham, bread, beef broth, salt, saffron

Spiced Beef Beef: sea salt, whole pepper corns, garlic cloves, cinnamon, red wine

Scalloped Rutabaga: Rutabaga, cheddar cheese, salt, pepper, butter

Candied Glazed Carrots Carrots: Almonds, Butter, Brown Sugar, Salt, Honey

Pastitsio with Spinach: Pasta, spinach, Onion, garlic, salt, pepper, ricotta, parmesan, butter, flour, milk, egg, nutmeg

Pastitsio with Meat: Pasta, ground beef, tomato sauce, onion, garlic, brown sugar, salt, pepper, parmesan, butter, flour, milk, egg, nutmeg

Spiced Veggies: Carrots, cabbage, white pepper, olive oil, garam masala, white wine

Gingerbread Bread: honey, ginger, white pepper, cinnamon, saffron

Billberry Pancakes with whipped Cream: Blueberries, flour, salt, milk, eggs, butter, salt; whipped cream, sugar

Chocolate Covered Cherries Cherries: sugar, milk, chocolate Springerele Flour, eggs, bakers ammonia, flavored oil



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