Greetings unto the noble populace of Æthelmearc. The Barony of Thescorre seeks all artisans, scholars and all those who pursue the flame of knowledge, to join us once again to share their skills and wisdom at the College of Three Ravens, being held at the Victor United Methodist Church, 106 E Main St, Victor, NY 14564, on February 28, 2026. Doors will open at 9am and close at 9pm.

*Note that the site is handicapped friendly, but not ADA compliant; the entrance is accessible and there is a small elevator between floors.
*There is additional parking in the public parking lot that has access to the rear entrance of the church. The entrance is between the Victor Inn and the Victor Presbyterian Church.
*The small lot at the northeast corner of the church on Main St. is reserved for staff parking.
*Please be cautious as parts of the parking lots can be deceptively slippery.
*See the “Maps” section for additional information and maps.

Event Steward:

For further information or to pose event-related questions, please contact the Event Steward:

Barone Sir Aquila d’Athos (Jonathan Sardella): <– click link

Event Schedule:

9:00am – Site/Tollner Opens

10:00am – Classes Begin

11:00am – Lunch Dayboard Begins

2:00pm – Lunch Dayboard Ends

4:00pm – Classes End

4:30pm – Baronial Court

5:30pm – Feast

9:00pm – Site Closes (Please consider helping with cleanup prior to site closure – thank you in advance!)

Classes:

Our Chancellors of Classes are Mistress Bronwyn nic Gregor and Baroness Elizabeta da Venezia.

Class Schedule is UP!

Class Schedule (Viewable Spreadsheet)

Class Schedule (Printable PDF)

If you have questions or concerns, please contact the Class Coordinators using this link to the contact form:

Contact Class Coordinators

Day Board and Feast:

A dayboard will be provided by Lord Peter O’Meagher and a sumptuous feast will be provided by Lord Ragnar inn Raudi. Please contact the cooks regarding dietary restrictions using the links below:

Lunch Cook (Peter O’Meagher)

Feast Cook (Ragnar inn Raudi)

Lunch Menu:

Ingredients:

Olive Oil, Chicken, Carrots, Onion, Garlic, Fish Sauce (GF), Tumeric, Parsnip, Celery, Parsley, Savory, Rosemary, Sage, Black Pepper, Chicken Stock (GF): (SALT, DEXTROSE, YEAST EXTRACT, NATURAL FLAVOR, CELERY JUICE CONCENTRATE, CARROT JUICE CONCENTRATE, ONION JUICE CONCENTRATE).

Ingredients:

Chick Peas, Red Lentils, Onions, Garlic, Turnip Greens, Fennel Seed, Oregano, Dill, Parsley, Honey, Veg Stock (GF) (SEA SALT, ORGANIC CANE SUGAR, CARROT JUICE CONCENTRATE, ONION JUICE CONCENTRATE, CELERY JUICE CONCENTRATE, YEAST EXTRACT, SALT), Black Pepper

Ingredients:

Eggs, Onion, Garlic, Brown Sugar, White Vinegar, Sausage: (Beef, water, corn syrup, salt, spices, paprika, and, sodium nitrites), Sasoning: (SALT, SPICES (SMOKED PAPRIKA, CELERY, MUSTARD, ALLSPICE, RED PEPPER, BAY LEAVES, BLACK PEPPER, WHITE PEPPER, GINGER, CLOVES), PAPRIKA EXTRACT, SILICON DIOXIDE).  Pickling spice: (mustard seed, allspice berries, coriander seed, bay leaves, cloves, ginger, and red pepper flakes, orange peel)

-Gluten Free Crackers:

Ingredients:

almond flour, sunflower seed flour, flaxseed meal, cassava flour, tapioca starch, palm oil, modified tapioca starch, onion powder, sea salt, garlic powder, rosemary extract

Feast Menu:

-Another thick entrée gravy [B2,55]
Pepper, stock, apple cider, roux

-Another Sauce [B6,216]
Pepper, lovage, cumin, coriander, mint, origany, pine nuts, broth, oil, honey ,mustard, wine

-White sauce [B6,228]
Pepper, carroway, cumin,celery seed, thyme, onion, toasted nuts, honey, vinegar,oil

-Lucian Sausage [B2,61]
Pork, pepper, cumin, savory, parlsey, pine nuts

-Parthian Chicken [B6,237]
Roast chicken, salt, pepper, wine or vinegar

-Grilled Venison

-Vegetable dinner [B3, 67/97]
Beets, leeks, cumin, salt, coriander, vinegar

-Harmless salad [B3,111]
Field greens with dressing of vinegar, olive oil, cumin, ginger, honey, dates

-Another way [B3,118]
Parsnips, cumin, coriander, wine

-Honey cakes
Flour, honey

-Another dish [B4,129]
Walnuts, hazelnuts, honey, milk, egg whites

-Candied dates
Dates, honey

-Gobi- fried cheese balls
Flour, ricotta, honey

Merchants:

If you would like to have a link set up to your website again this year, let us know! We’d love to help our artists any way we can.
Email webminister AT thescorre DOT aethelmearc DOT org with a link to your site, a short blurb about what you sell, and an image (if you’ve got one).
(Please put “C3R 2026” in the subject line)

For a merchant space at the event, please contact Sir Aquila d’Athos (Jonathan Sardella): <– click link OR AquiladAthos AT yahoo DOT com

Reservations:

Day Fee:

Adult Member Discount Event Registration (includes Dayboard): $10
Adult Event Registration (includes Dayboard): $20
Youth (0-17): Free

Feast Cost (Additional, Limited to 80 people): $15

Pre-registration:

Online Pre-registration (<–Click to fill out online form)

If you prefer to send in your preregistration/to send payment for your online prereg:
Send USPS to Baroness Orianna Fridrikskona:

Orilee Ireland-Delfs
945 Yellow Mills Rd
Palmyra, NY 14522

Checks and money orders are to be made payable to: SCA NY Inc – Barony of Thescorre. It is essential that reservations include modern name, SCAdian name, contact information, and membership status for each person to be covered by your payment. Also, please indicate if there are minors joining on your reservation, and who will be joining us for feast.

Site Rules:

1. No Open Flame
2. Site is Dry
3. Largely Accessible site, with small elevator for those with mobility needs

SCA Bullying and Harassment policy can be found HERE.

Maps & Parking:

Satellite Map of Parking Locations

Interior Map

There is church parking, however, this is limited. There is a public parking lot that has access to the rear entrance of the church where the Tollner will be located. The small lot on Main St. is reserved for staff and handicap parking.

General Map to site:

***All Artwork for C3R 2026 was created by Baroness Nez, OP, OL – For use by anyone, for the purpose of advertising or otherwise participating in C3R 2026. Anyone is welcome to use and/or edit the images in any way, but please remember that we are a diverse audience. Be kind and please, no swearing.***