SCA feast-I need advice!!!
- I am relatively new to the SCA, although I have been friends with
people who have been members for many years. I have been to several
events and was really impressed by their feasts. I have heard some
horriffic tales about the "feast" served at our local event in past
years (we're talking about ramen noodles and Dinty Moore Beef
Stew...*shudder*). Note: I personally have not had the feast at this
event. I absolutely LOVE to cook for large groups of people and
would love to assist or run the feast next year. Heres where I am
having difficulty. When I say large groups I mean like 20 people. I
have never even contemplated a feast for upwards of like 150+ (I know
that the number can get much higher than that too.)
I have spoken briefly to the senechal of my group and he said that
they had attempted to do a pig roast many years ago but it was just
too overwhelming. Since then, they have contracted the "feast" to a
local catering group I think out of convienience. These are the
people who served the above mentioned "feast" *shudders again* I
really would like to do this for my group! I need some advice on
possibly how to address this issue more thouroghly within my group,
ask the proper questions, and also how to plan a feast that is period
fit for a LARGE number of people.
Any advice would be greatly appreciated. Please email me directly
at: shelbylady123@... attn: SCA feast
FYI: The feast is not until next year in May so I do have time to
learn and feel like that is a good enought time to prepare for it and
not be overwhelmed by a time crunch.
Thank you! Thank you! Thank you! Thank you! Thank you! Thank you!
- bronwynmgn@... wrote:
>My method for dealing with allergies and vegetarians and food dislikes isI think that's actually good cooking as well as good allergy planning--
>all the same:
>I plan my menus so that no more than 1/3 of the total number of dishes
>contain the same ingredient.
afterall, people don't want to eat fifteen dishes that all taste the same.
>I absolutely expect people to contact me ahead if they have special food
>I find that people in my area very rarely will contact the cook about food
>allergies or needs - I think I've had two do it over the course of 8 or so
>feasts I've cooked.
needs. If people don't do it, it needs to be added in large letters to
any feast publicity.
>I have worked in kitchens where the cook has made specialWhether I make anything special depends on what I'm making to begin with
>portions for people with allergies and I find it altogether too complicated and
>time-consuming to do on a regular basis.
and what the allergies are. Sometimes it's purely a matter of making up
an ingredients list and having the servers call the attention of anyone
with allergies to it-- other times, it's making something extra.
Somethimes I can kill several birds with one stone by making an extra
dish that will suit people with more than one allergy or food
preference. Basically, I try to make sure that no-one gets left out of
any substantial portion of the meal, _not_ that there are seperate
portions and alternates for each and every little thing.
Adele de Maisieres
Quot homines, tot sententiae.