War of Ages

Thank you all for coming out to our event, War of Ages, Battle of the Highlands!

Check back soon for info on War of Ages 2023

Please come join the Shire of Ffynnon Gath for our annual event!

See you September 30th to October 2nd, 2022 for the ‘Battle for the Highlands’!

War of Ages 2022
Battle for the Highlands

More details will be coming as we continue planning the event

  • Site: Nolte Island Recreation Area – 2220 FM 466 Seguin, TX 78155
  • Date: September 30th to October 2nd, 2022
  • Time: Site will open Friday at 5pm and close noon on Sunday
  • Fees:
    • Adult non-members – $30
    • member adults – $25
    • children under 18 – Free!
  • Food: All attendees are welcome to enjoy lunch and dinner presented by the Shire
    • See below for full menus!
  • Camping will be available from Friday through Sunday
  • Activities: Our usual range of martial and other activities will be available….
    • See below for a full schedule of all activities!
    • Martial
      • Heavy combat scenarios are being arranged
      • Archery tourney
      • Youth combat
      • Thrown Weapons tourney
    • Arts and Sciences
      • A&S Tourney – Theme England or Scotland circa 1400
      • A&S Classes are scheduled
    • Youth activities – are scheduled
    • Merchants are welcome – more info coming soon
    • Feasting
      • As usual, the Shire will be providing a lunch and dinner for all attendees
        • See menus for feast and luncheon below
    • We have bardic activities
    • Watch this space for more activities!
      • See below for full schedule of all activities!
  •  PayPal pre-registration
  • Event Steward: Mistress Oksana Goncharova, email: woa2022@susan.drakkar.org
  • Fine print:
    • Minors must be accompanied by a parent or legal guardian. They may also attend with a 21 year or older adult with a signed and notarized Minor Event Waiver Form from the parents.
    • Please make checks payable to: SCA Inc./Shire of Ffynnon Gath
    • We can only accept cash or checks at the door

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Schedule:

Friday:

5PM Site opens
7PM-10PM Gate open

Saturday:

8AM-Noon Gate open
8AM-10AM Hospitality tent open with light snacks and coffee/hot tea.
9AM Armor inspection
9AM-11AM A&S set up begins
10AM Fighting begins
10AM-Noon Thrown Weapons Tourney
10AM Children’s Activities: Make Medallions
10 AM-Noon Class:  Making Thread Covered Buttons
11AM A&S Judging begins
11AM Children’s Activities: Paint a Shield/Make a Mask
Noon-1PM Luncheon with a Scottish theme
1PM-4PM Archery Tourney
1PM-2PM Class: Subtleties: Food as Art
1PM Youth fighting begins
2PM-3PM Class: How to Make a Mug Cover
2PM-3PM Class: How to Organize a Feast (in the kitchen)
2PM Children’s Activities: Make a Paper Puppet
3PM Children’s Activities: Jousting!
3:45PM-4:30PM Class: An Early Medieval Handcart
4PM Fighting and Archery end
4PM A&S take down
4PM Bardic competition
5PM Feast with an English theme
6:30PM Evening court

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We will be providing a Scottish themed luncheon prepared by Mistress Suzanne Gabrielle Marie Beraud – Menu information:

* Fresh vegetables and fruit
* Cheeses and bread
* Scotch eggs ( a limited number of gluten-free and Keto-friendly will be available upon request)
* Spinach, mushroom, and cheddar pasties ( hand pies)
* Beef, vegetable and cheese pasties ( beef and vegetable available for lactose free folks)
* Shortbread cookies
* Scottish Butter Tablet (a milk and butter based “fudge” dessert)
We will be providing plates for lunch so that you can keep your feast gear clean for dinner. 🙂

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We will be providing a War of Ages Feast with an English Theme prepared by HL Tuathal  O’Sheill – Menu information:

Salat
SPINACH AND HERB SALAD, SHALLOTS, AND GREEN ONIONS WITH CITRUS VINAIGRETTE
Vyne Grace
ROAST, HERBED PORK, DICED, AND FRIED IN RED WINE AND SPICES SERVED WITH SHAVED MARINATED FENNEL ATOP TOASTED BREAD
Pottage of Greens and Bacon
CABBAGE, BACON, LEEKS, CREAM, AND FRESH HERBS IN BROTH
Hennys in Gauncelye with Roast Vegetables
HERBED ROAST CHICKEN BASTED WITH CREAM AND SMOTHERED IN A SAUCE OF GARLIC AND SAFFRON SERVED WITH ROAST VEGETABLES
Doucetes
CUSTARD TARTS FLAVORED WITH HONEY AND SAFFRON TOPPED WITH BERRIES

Sources for the above feast dishes can be found in:
– Salad and Vyne Grace from Forme of Cury (1390)
– Potage extrapolated from various potage recipes from Forme of Cury (1390) and Harleian MS. 279 (1430)
– Hennys in Gauncelye and Doucetes from Harleian MS. 279 (1430)
– Modifications may be made for seasonally available herbs and produce