Spring Crown Tournament 2025

May 24th, 2025

100 Haddington St, Caledonia, ON N3W 2N4

Coming Soon

The Barony of Ben Dunfirth is honoured to host Ealdormere’s 2025 Spring Crown Tournament in Caledonia, ON. We’re currently in the process of planning and should have more information available at a later date.

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Entry

The Barony of Ben Dunfirth is honoured to host the Spring Crown Tournament of Sir Gannicus and Dame Mægwynn on May 24th, in Caledonia, ON.

More information on the tournament and available facilities will be added closer to the date.

You must check in with the Gatekeeper when you arrive. You will also be required to sign a waiver if you are attending as a non-member. Pre-registration is not required.

Attending with Children

SCA events are open to people of all ages, but parents of children will need to sign a waiver at the Event Gate for their children.

However if you are bringing a child for whom you are not the parent, or legal guardian, you will need to bring:

  1. A complete signed minor waiver or signed blue card
  2. A complete signed minor medical waiver (2 copies)​

Please see Ealdormere’s Attending with Children page for more details.

New to the SCA?

Please see our FAQ section below for more information on what to expect.

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Entry Fees

Adult

$2000for members
  • $25 for non-members

Youth (under 18)

Freeanytime
  • Free for non-members

Adult Camping

$4500Thursday—Sunday
  • $55 for non-members

Adult Camping

$4500Friday—Sunday
  • $55 for non-members

Weekend Camping

$4000Saturday—Sunday
  • $50 for non-members

Day Trip (any single day)

$3000anytime
  • $40 for non-members

Youth (under 18)

Freeanytime
  • Free for non-members

*Cheques must be made out to “SCA – Ben Dunfirth”

Feast

Feast will be $20 per person. Pre-registration for feast is REQUIRED.

We will be serving a four-course meal, cooked by Ren (they/them) and Gabriel Ryan (they/them) featuring Indigenous dishes and wild game meat.

A breakdown of ingredients including allergen warnings is available here.

Vegetarian

First Course

Three Sisters Stew with Bread & Garlic Confit

A traditional Indigenous stew consisting of beans, maize/corn, and squash. These three vegetables are planted together as companions. The stalks of maize provide a trellis for the climbing bean vines, while the beans fix the nitrogen of the soil and help stabilize the maize. The squash leaves grow wide and shade the ground, keeping the soil moist and preventing the growth of weeds.

  • Honey lavender bread
  • White rolls
  • Gluten-free rolls

Garlic cloves slowly cooked in fat or oil. The process infuses the fat with the flavours of the garlic, while the cloves are rendered soft, buttery, and slightly sweet.

Second Course

Spring Salmon with Fried Wild Rice

Salmon are one of the traditional “First Foods” honored at tribal ceremonies. The other First Foods are wild game, roots, berries, and pure water. Salmon play an integral part of tribal religion, culture, and physical sustenance.

As a primary food source for thousands of years, salmon continues to be an essential aspect of our nutritional health. Salmon are indicator species: As water becomes degraded and fish populations decline, so too will the elk, deer, roots, berries, and medicines that sustain us.

Mânomin, also known as wild rice, has been harvested in the Great Lakes region of Turtle Island (North America) for centuries.

Mânomin is the seed of a marsh grass and was traditionally harvested by hand. It has three times more protein than white rice, more vitamin B than brown rice, and is a naturally high source of fibre with a low glycemic index.

Main Course

Bison Meat or Mânomin with Roasted Roots and Masânâhtik

Bison, frequently referred to as buffalo, were a significant resource for Indigenous Peoples of North America for food and raw materials until near extinction in the late 19th century. It was the principal food source for Indigenous Peoples of the Plains.

Mânomin, also known as wild rice, has been harvested in the Great Lakes region of Turtle Island (North America) for centuries.

Mânomin is the seed of a marsh grass and was traditionally harvested by hand. It has three times more protein than white rice, more vitamin B than brown rice, and is a naturally high source of fibre with a low glycemic index.

Oven-roasted red and yellow beets with onions and fingerling potatoes.

Sautéed Fiddlehead Ferns with Parsley and Garlic

Fiddleheads are the tender furled fronds of a young ostrich fern. They’re most commonly compared in taste to asparagus. Fiddleheads or ostrich ferns were among the first foraged foods in the spring, With its large amount of vitamins, it was a refreshing start to the new year/season.

Dessert

Fruit Medley and Bannock with Sugar and Berry Compote

TBD

Gluten-Free Bannock is available by request.