Hosted by the Barony of Thor’s Mountain February 15 – 17, 2019.

The daimyo has declared that there shall be a gathering so their nobles may expand their knowledge in the arts and sciences of their realm. As is their wish, join us at the Black Gryphon Collegium for a weekend of classes. Afterwards, stay for a unique Japanese feast prepared by our own Lord Weylyn.

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Fall Creek Falls State Park – Group Lodge 1

Park Office: 10821 Park Road, Pikeville, TN 37367

Pricing Information

Attendee Type
Weekend w/ Feast
Daytrip w/ Feast
Adult Member
Adult Non-Member

Minors are 17 years and under. / Family pricing per Kingdom Law. / Make checks payable to: SCA-TN, Inc/Barony of Thor’s Mountain

Mail-In Reservation Form

For mail-in reservations, please print the reservation form, fill it out, and send it to the provided mailing address below.

Click here to download the Black Gryphon Reservation Form.

PayPal Reservation Form

For electronic reservations, complete an invoice request through PayPal. Make sure you mark “Black Gryphon” as your event choice.

Once you receive the invoice, please review it to ensure all information is correct and pay. Your spot is not secured until you have paid the invoice, but once you have paid, you will be unable to receive a refund until the event closes. Therefore, please be sure to review your invoice to make sure it is correct.

Click here to reserve through PayPal.

Event Staff

Mundanely Known As
THLord Mihalfy Miklos
Richard Evans
(865) 719-1319

No calls after 9:00PM EST.
Noble Annya Kalinowska
Emilee Sawicki
(865) 724-3077

Text preferred. Leave a voicemail, if calling.

Mundanely Known As
Mailing Address
Milady Aetheria Maritima
Terry Cutshaw
2617 Wildflower Court

Morristown, TN 37813

Feast Theign
Lord Weylyn de Fabor

Feast Menu

Section One: A Late Azuchi-Momoyama Period Feast

Tray One:

Rice, Kombu Dashi (soup), Pickles (soy onion, cabbage, lotus root), Hiyayakko (chilled tofu with ginger, soy sauce, and bonito)

Tray Two:

Usagi Iri (roasted rabbit), Iritori (roasted duck with dipping sauce), Tamagodōfu (savory egg custard)

Tray Three:

Magura No Tataki (seared tuna), Koi No Kozuke Namasu (thinly sliced salmon with vinegar), Ika Yaki (grilled squid with sauce), Seasoned Rice

Tray Four:

Ebi Nimono (simmered shrimp in miso), Furofuki Daikon (simmered daikon radish), Yakiniku (marinated grilled beef tongue)

Section Two: Chankonabe (Hot Pot)

Fish Dashi (with sake, vinegar, ginger, and soy), Carrots, Daikon, Cabbage, Bok Choy, Enokitake & Shitake Mushrooms, Toku, Green Onions, Pork Meatballs

We will end the evening with fruit, mochi, and tea.