Event Steward: Isabella de la Vega
Date: March 14 , 2015
Site opens at: 12:00 AM on March 14th 2015
Site closes at: 12:00 AM on
Cowichan Exhibition Grounds 7380 Trans Canada Hwy Duncan, BC V9L 6B1
Come one an all and enjoy the festivities of the Barony of
Seagirt’s Daffodil Tournament! There will be exciting tournaments
to determine Seagirt’s newest Defender (heavy) and Captain of the
Grenadiers (rapier). There will be amazing prizes and a delectable
feast! There will also be thrilling archery and arts and science
contests! This year’s tournament is War of Roses themed, so as you
enter gate choose which house you side with: York or Lancaster!
Daffodil will be held on March 14, 2015 which is also Pi(e) day
(3.1415). To celebrate we will be having a Pie Silent Auction held
at the event, with all proceeds going to the Principality Travel
Fund! Fruit pie, meat pie, store bought or homemade, it matters
not! Donate a clearly labelled, standard 8-10 inch pie of your
choice at Daffodil and help out our noble Principality!
Steward: Isabel Velazquez de la Vega
933 Skogstad Way
Victoria BC, V9B 3C2
(no calls after 9pm please)
Site info: event runs 9am to 11pm
Cowichan Exhibition Grounds
7380 Trans Canada Hwy
Duncan, BC V9L 6B1
Amazing prizes to be won:
Heavy Champion: Heavy Helm made by Steelbash Armoury
Rapier Champion: RBG made by Sir Gerhard Kendal
Archery Competition: A custom made bundle of arrows
Daffodil Costume A&S Contest: Linen, wool and woven trim
Daffodil Any Medium A&S Contest: Feast Ware
Door Prize: Wooden Slat Bed
Feast: Adult $25 Youth (13-18) $10
Child (0-12) $5
Day: Adult $15 All Minors Free
$5 NMS applies to all adult gate fees
Feast tickets will be sold in advance and cut off will be March
7th. No Feast tickets will be sold at the door, only Day
tickets. All tickets are non-refundable. Please make any cheques
payable to “Barony of Seagirt”.
Please remember to present your numbered ticket at gate,
as the stub will be entered in a draw for our door prize!
Arrangements will be made to transport the bed to the winner after
Keeping in tradition there will be the Daffodil (or Heraldic
Rose to go with the theme) Any Medium and Costume Contests. To
change things up this year there will be two categories for the
A&S competitions: Novice and Advanced.
Novice: this category is for those newer to the world of A&S
will require only 1 page of brief, basic documentation (the who,
what, where, when and why of your entry).
Advanced: this category is for experienced artisans and will
require a more robust and standard documentation no more than 3-5
Please submit a copy of your documentation to firstname.lastname@example.org
by midnight, Saturday March 7th so the judges may review
it prior to the event.
For those who wish to partake, there will be a delicious early
1500’s English feast. Details and ingredients soon to follow.
Assorted cheese, assorted pickles, breads, and mushroom leek
Roast Beef, Gravy, Roasted root vegetables, Roasted onions, and
Roasted Chicken, Gravy, a savory bread pudding, peas, and honey
Pear Tart, Almond Rice and Ginger cookie
Leek Soup: heavy cream, fresh thyme, butter, mushrooms, leeks,
flour, chicken stock (chicken, salt, pepper, onion, celery,
carrots) salt, pepper.
Beef roast: salt, pepper, rosemary, garlic. Gravy: beef
drippings, chicken stock, flour, salt, pepper. Root Vegetables:
turnip, carrots, parsnip, Brussels sprouts, salt, pepper, butter.
Roasted onion: onion salt, pepper, rosemary, butter.
Roast Chicken: salt water brine, salt, pepper, smoked paprika,
chillies. Bread pudding: bread crumbs, salt, pepper, sage, thyme,
eggs, onions, celery, dried cranberries, chicken stock. Peas: salt,
butter. Honey glazed carrots: salt, honey, butter.
Rice mould: rice, water, almond milk, sugar, honey
Gingerbread: honey, bread crumbs, ginger, cinnamon, white
Filling: red wine, water, lemon zest and juice, ginger, star
Crust: flour, icing sugar, butter, zest of 1 lemon, eggs,
Tournaments, contests and schedule details soon to follow.
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This page was last updated: November 5, 2018
This event has completed its EIF form