Atlantia12th Night 2026 - Cooks to the Rescue!

Jan 16
2 min read

The story behind the 12th Night Feast. Charles Fleming put together a wonderful menu, ran a test feast, had everything organized. Tuesday before the event one of his main sous chefs came down with something. I volunteered to help out. On Thursday, Charles & his lady both confirmed exposure and contagious and had to step back. A backup was found. On Friday morning, that backup ALSO got whatever has been plaguing the cooks of Windmaster's Hill.

Our eventual kitchen supervisor, Bambi, had a minor procedure Friday morning and made a decision under doctor's not too (yay anesthesia!). She did a wonderful job of organizing, supervising, and keeping all of the helpers on track. There were probably close to 20 people that helped in some way throughout the day, and another 5-8 that were serving.

At some point during the morning, I was pulled out of the kitchen and into court. I was presented with a Coral Branch, the AoA level arts award for Atlantia. The award was given for cooking, specifically for teaching and researching historical cooking. This is the first A&S award at any level I have ever received.

Their Majesties felt the need to commend the kitchen staff for pulling off a feast for 165 purely on Charles's spreadsheets and recipes. All who helped received a Golden Elephant (group excellence) for their efforts. I hope someone got a picture of all of us. It was a large group. This feast was certainly a group effort and every bit of hands were needed to pull it off. We even had a few that were not originally planning on attending the event and heeded the call when it was made.

Charles' initial organization helped guide us through the day. Every bin had ingredients sorted by remove. Spreadsheets with quantities per recipe, pictures of plating, everything that was needed to make the feast happen in absence of the head chef. I worked on a majority of the dishes, at least in part. I made all of the spice mixes, the Galentyne sauce, Farsure for Chekyns, Gely, Porreyne, Chycches and Foole. I helped with plating most courses and finding dishes. As this was a quite large feast (21 tables of 8 plus a high table of 10, 178 people total), it was a challenge to get everything done, but there was a lot of help. There were 8-10 people helping all day and another 5-10 that helped at various times throughout the day.