About Boar Hunt
Boar Hunt is a ‘fighting event.’ Mostly. With a feast in the afternoon/evening for everyone else. The heavy’s select one of their number to serve as a ‘boar.’ The boar is chased around Camp Herms while the ‘hunters’ try and dispatch it. Here is where things are different. Most fighting events require that you be authorized. With Boar Hunt, there is space for the unauthorized. The unauthorized (such as children and an accompanying adult?) can serve as ‘dogs.’ Dogs don’t fight or talk. They can help locate the boar for the hunters, but they can only ‘point’ and ‘bark’—no fighting, no talking. Is it silly? Maybe. Is it fun? Well, the hunt has been going on for 20+ years, so ‘yes?’ The rapier peeps have a ‘Stag Hunt’ at the same event.
The feast portion gives those in the populous who like to cook a chance to show off.
Boar Hunt
Info as of 2024.09.27
Camp Herms has added us to their calendar for December 14, 2024. The Certificate of Insurance has been received from the SCA and has been provided to Camp Herms. The setup for PayPal ticketing is currently in progress. The site request for December 2025 (next year) has been submitted to Camp Herms, and they have confirmed our reservation. Feast ticketing is live for the 2024 event.
Date: December 14, 2024
Location: Camp Herms, El Cerrito, CA
Map: Google Maps
Personnel
Event Steward / Autocrat: Nathaniel of the Mists
Feast Steward / Head Cook: Krzysztof Zatorski
Exchequer / Ticket sales: Bartholomew de Canterbury
Marshal, Boar Hunt: Bartholomew de Canterbury
Constable: David of Aragon
Herald, Voice: Matilda FitzRichard of Lochaven
Available
Marshal, Stag Hunt: TBD
Ticketing
Admission to the event and all hunts is free of charge. We welcome donations to help cover site costs. Feast tickets are limited; see below.
Feast
Ticketing
Sixty Feast Tickets will be available for purchase by the populous. The ticket price is $25.00, and online sales through PayPal are available currently.
Menu (may change)
Appetizers:
Beer soup with cheese and eggs
Wroclaw trencher bread, butter and mustard
Polish sausage (from Sir Hugh Plat’s “Delights for Ladies,” 1602)
Main course:
Gruel of mixed grains
Compositum of cabbage, chard, di and mushrooms
Turnip kugel
Chicken with green mustard sauce
Smoked beef roast
Dessert:
Court dish of baked fruit pies
Saffron wafers
Fruitcake boar’s head
Beverage:
Polish hydromel (non-alcoholic)