| Fifth
annual -- Saturday, January 14, 2005 -- Well, if you missed the fourth
annual Queen Charlotte's Birthday Ball, you are not out of luck because you can still make
the fifth annual! This year we will once again have illustrated lectures
about Canadian society in the Regency and Georgian eras, dance workshops
lead by Dancing Mistress Melanie Garrison with the assistance
of the Fort York Volunteer Historic Dancers and of course,
the Banquet and costume Ball. Of course dancing
will be to live music of the period, properly played by proper musicians on proper period
instruments, although lead by the slightly improper Ken Purvis.
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The Schedule:
| 12:30pm to 1:00 pm |
Check-in and Registration |
| 1:00pm to 2:00 pm |
Presentation: Garrison Theatre with Dr. Leslie O'Dell |
| 2:00pm to 2:15 pm |
Break with Refreshments |
| 2:15pm to 3:30 pm |
English Country Dance Workshop -- learn authentic 17th and 18th centrury Country dances, no partners required. |
| 3:30pm to 4:30pm |
Port tasting with LCBO consultant |
| 4:30pm to 5:30pm |
Break (changing rooms will be provided for those wishing to dress up for the evening.) |
| 5:30pm to 7:00pm |
Georgian Buffet Supper -- "A Profusion of Every Delicacy" |
| 6:00pm to 6:30pm |
Theatrical presentation -- Fort York's Garrison Amateurs will be presenting a brief arrangement of four scenes from George Colman's comedy "The Poor Gentleman". First performed at Covent Garden in 1801, a production of "The Poor Gentleman" was mounted by a group of British and Canadian Officers in Montreal in 1815. |
| 7:00pm to 10:00pm |
"An Elegant Ball" - period costumes are encouraged |
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The Banquet: "A profusion of every delicacy" was the term used to describe the midnight supper served at one Queen's Birthday ball in York (Toronto) in January of 1817. In re-creating the supper for Queen Charlotte's Ball, the organizers have specifically chosen foods, their methods of preparation and the manner in which they are served, to reflect the Georgian culinary style. Vegetarian selections will be made available to those who request it when registering. In preparing this menu account was taken of the extent of the British empire at the time -- the sun really didn't set on it -- as well as the season. Expect humble parsnips, potatoes, onions and rutabagas from local larders cheek by jowl with the products of the more exotic colonies -- mullicatawny, coffee, chocolate, vanilla, dates and almonds from the furthest reaches of the empire -- perhaps even a (gasp!) pineapple! |
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An Elegant Ball: The dances in the workshop and at the
ball are taken from original dance manuals of the late 18th and early
19th centuries. Some are the actual dances mentioned in diary excerpts
and newspaper accounts of balls from the period, e.g. Jupon Rouge
and Tars of the Victory.
English Country Dance of the late 18th and early 19th century differs
from the modern Cecil Sharp - Playford style of dance frequently practiced
today. Originally, only one couple began the dance, and progressed
through the figures until there were two active couples, then three, then
four and so on until all the couples are involved. At Fort York,
dances will be danced in smaller sets, in this historic style, and not
in "take hands four from the top" style. [here are some photos
from previous balls -- third annual,
second annual, first
annual]
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