As the Sylver Sail armada grew, and became more "respectable" the grotto was retired, and replaced with an inn.
the rules developed in the grotto still apply of course.

In 8 years of operation we have never had a health or safety problem of any kind.

In the image below you may recognize a few things.
Frigga Green Needle is set up just to the left of the inn in this image.
The red and white striped pavillions are the same ones that were used at June Faire 2010.

Here are some shots at ground level:

Our Pavillion in these images is too large for many events, so we have purchased a panther pavillion for smaller events.

this was the first time we set the pavillion up over the kitchen,
and this is in the middle of setup, so there are still some visible issues.

Most of the time we prefer to fold the wings down on our custom built kitchen trailer, as it gives us a very level, very strong, easily deployed system, which makes things much easier and much more efficient.

The trailer has many safety features built in, including the ability to remain level and stable on radically uneven ground that would otherwise be unuseable, solid cleanable floor, drainage channels for spills, fire proof construction, mounts for our k class fire extinguishers, propane tanks, water supply, etc.

We plan to paint it to look like stone, but haven't gotten around to it yet.

here are two images from the art of war fundraiser we did at boars hunt in aquaterra, to give you an idea of how the trailer works.

Please understand that this was a last minute event, (banner war) and they did not have space for anything we would fit under, and being a very very wet event, they suggested the tarp.

The first one is the test run showing the art of war crew how everything works.
the second one is an overall shot of the same.

(yes, that is HL Jade Redstone during the art of war fundraiser)

The front ramp is actually a level platform.
in this image it's being used as a ramp due to the huge puddle underneath it.

Equipment: Kitchen uses commercial grade equipment throughout (you will find no coleman stoves here)
  • (1) 4 burner commercial range
  • (1) 24" x 48" flat top commercial grill (burgers, eggs, breakfast sandwiches, gyros, etc)
  • (1) 12" x 18" flat top commercial grill (vegetarian cooking, i.e. gardenburgers)
  • (2) frymaster 40 lb commercial deep fryers (french fries, chicken nuggets, etc)
  • (2) top chef 5.5 cu ft deep freezers with custom electronic temperature monitoring, and compressor modifications that will leave the compressor on constantly, allowing them to run at -22 degrees, even while being opened constantly.
All equipment is propane powered, with the exception of the freezers and the sno cone machine, and we can supply our own *silent* power if electricity is not available on site. We can also supply our own water, should water be unavailable on site.

  • Burgers
  • Fries
  • Breakfast Sandwiches
  • Espresso
  • Chicken Nuggets
  • Sno cones / soda / water
  • Gyros

The entire recent kitchen overhaul and facelift is documented [here])

including many pictures of our equipment.

thank you,