Elvegast is one of the first cantons in Windmasters’ Hill, instantiated in 1976 under the East kingdom, forming two years before the barony its self was recognized and five years before the principality of Atlantia would become a kingdom of its own.
Meeting Information – Officers – Roll of Arms – Events – Spices Fundraiser – Gallery
Join us online to keep up to date with canton events
Elvegast on Faceboook — Elvegast Mailing List on Yahoo Groups
Meeting Information
Our Savior’s Lutheran Church, 1500 Glenwood Ave, Raleigh, NC 27608 – Please park behind the church.
- Classes and workshops for SCA Arts & Sciences are held on the 1st and 3rd Thursdays of each month (topic are noted in the Windmasters’ Hill calendar)
- Business meetings are held on the 2nd and 4th Thursdays of each month
- If a month has a 5th Thursday, we hold a potluck either in the church kitchen or at a member’s home.
A&S Classes are scheduled out in advance and are coordinated by our Minister of Arts & Sciences, if you have questions about any of the classes or if you are interested in teaching one, please reach out.
Business meetings are an opportunity to catch up on any recent news and events, as well as planning for upcoming events and discussion about issues affecting our canton, the barony, and the kingdom. Paid members can vote on official issues at business meetings. If you have an issue that you would like to bring up, you are encouraged to contact the seneschal in advance so that they can plan accordingly.
Elvegast Officers
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Seneschal | Lord Maelgwn Morgant | elvegast@windmastershill.org |
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Minister of Arts & Sciences | Lady Benetessa | elvegast_moas@windmastershill.org |
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Herald | Lady Gwenhwyfar Weale | elvegast_herald@windmastershill.org |
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Exchequer | Master Manus McDhai | elvegast_ex@windmastershill.org |
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Chatelaine | Lady Isabella | elvegast_chatelaine@windmastershill.org |
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Webminister | Baroness Sophia the Orange | orangesophie AT gmail DOT com |
Roll of Arms
Below are the arms for active members of our canton who have submitted arms to the college of heralds. While our total membership is much greater, we highlight here those that are showing up to our meetings, supporting our events, or otherwise putting in the work locally.
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Lord Maelgwyn Morgant
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Lady Dýrfinna Freyviþardóttir
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Maistir Gaelan mac Cuinnegáin
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Lady Morvyth Bengrek
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Master Manus McDhai
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Lady Fíne ingen Tomaltaig
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Dame Adriana la Bretonne
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Master Callistus Gill
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Mistress Michel Almond de Champagne
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Lady Marion le Red
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Master Solvarr Hammerson
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Efenwealt Wystle
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Meisterin Hrosvitha von Celle
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Lady Juliana Robertsone
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Master Ciaran Mac Breandain
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lady Benetessa
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Spices Fundraiser
To help support our events and to fund the cost of our meeting place, the Canton of Elvegast sells spice blends that are appropriate for cooking period dishes and feasts. These blends are reviewed each year, with some being added or removed according to demand. You can find us selling these spices at most local events throughout the year.
| Bonnefons Good Spice Mixture (1679). | Bonnefons is a salt rub for meats or can be used to replace salt in just about any recipe. The cinnamon, ginger, nutmeg, and clove add a bit of savoriness to any dish. |
| Livre Fort (1555) | Livre Fort takes all the best of Venetian Strong Black and Powder Douce and combines them into something truly unique with none of the sugar. There are two types of pepper (long pepper & black pepper) and two types of ginger (ginger and galangal). This adds a lot of complexity, due to the subtle flavor differences between each. |
| Powder Douce (14th C French) “sweet spice” | Powder Douce is a sweet spice, similar to Cinnamon Sugar that you may put on buttered toast or Pumpkin Spice, but with a lot more complexity due to the ginger. Try it on toast, on your fried chicken or other meats and burgers, vanilla ice cream, Snickerdoodles, or sauteed or grilled vegetables. |
| Venetian Strong Black Spice (14th C) | The long pepper adds a earthy, floral complexity to bitter notes of the black pepper. VSB can be used anywhere that you would use pepper. Use it to crust meats or bacon before grilling large cuts of meat. |
| Za’atar | The sumac brings a citrus taste, oregano a slight bitterness, and marjoram a hint of sweetness. Sprinkle it on bread, dips, dressings, meat, vegetables, rice, potatoes, pasta, soups, and more. You’ll be hard-pressed to meet a savory food that doesn’t benefit from some za’atar. |
