A hearty breakfast of oatmeal, dried fruit and milk will be provided, as part of your registration fee, on Saturday and Sunday mornings by the School of the Renaissance Soldier.

Purchasing your meals

Event cooks will be preparing tasty, hot period food items for dinner on Friday, lunch and dinner on Saturday, and lunch on Sunday. Because of the need to accurately plan for the number of persons to be served, meals must be purchased in advance. This year, however, you will be able to specify which individual meals you would like (unlike the three-meal ticket that we offered last season). You can pay in advance with your registration. Food sales will not be available to those who have not pre-purchased.

Cooking your own Meals

If you would like to make your own meals, SRS cooks will be happy to instruct you in fire starting and management, and cooking techniques. Participants should use period appropriate cooking techniques and equipment.

Here is a short list of useful cooking utensils: Cast iron pots, trivets, tripods, wooden spoons, pewter or copper ladles, ceramic or wooden bowls for mixing and/or serving.

Here is a list of suggested period foods appropriate for spring or summer: (and remember, modern staples like potatoes, tomatoes and all bell or hot peppers are NOT period to the 16th century):

• Meat: Beef (sausage included), Fish (fresh water, saltwater, smoked and dried), fowl (chicken, capon, goose and turkey), Game Birds (duck, quail, pheasant), Lamb or Mutton, Pork (bacon, ham and salt pork included), Rabbit, Veal, Venison, Wild Boar
• Dairy: Butter, Eggs, Cheese, Cream, and Milk
• Grains: Almonds (whole and ground), Barley, Dried Beans, Chestnuts, Dried Peas, Hazelnuts, Oatmeal, Rice (whole and ground), Walnuts, Wheat flour, Whole Grain Breads
• Vegetables: Artichokes, Asparagus, Beets, Broadbeans, Cabbage, Carrots, Cauliflower, Celery, Chard, Cucumber, Fennel, Leeks, Onions, Parsnips, Peas, Pea Sprouts, Radishes, Spinach; Spring Onions, Sweet Potatoes, Turnips, Watercress
• Fruits: Apples, Apricots, Cherries, Dates, Dried Fruits, Figs, Grapes, Peaches, Pears, Plums, Pomegranates, Strawberries, Raspberries, and Quince
• Beverages: Apple juice, Beer, Cider, Herbal infusions, Wine (Tea and Coffee are not period for the 16th century)
• Sweeteners: Honey, Unrefined Sugar
• Herbs: Borage, Garlic, Mints, Parsley, Rue, Rosemary, Sage, Sorrel, Thyme
• Spices: Bay Leaf, Calendula (Marigold), Caraway, Cinnamon, Cloves, Cumin, Galingale (type of ginger), Ginger, Grains of Paradise (type of pepper), Mace, Mustard, Nutmeg, Black Pepper, Salt, Saffron