Re: on feast help
> >One last note, one thing we've started doing is listing ingredientsO.K. we started doing an ingredient list over ten years ago, at the
> >for the various dishes for those with allergies. Some cooks don't
> >like doing this because they consider it trade secrets, but it
> >keeps people from running into the kitchen at every course.
second feast I was involved with. As I recall there was a real uproar
with making a list. Some cooks at the time felt that it impinged on
their arts. We did it because there were many in our Shire with food
weirdnesses, from vegetarains to Lactos-intolerant to nut allergies.
>It took years of announcements to get them all trained.
> Donata and I are in the same Kingdom and i've been listing
> ingredients since i began cooking feasts during my second year in
> the SCA (i've only been in 6 years). I got this idea from the
> SCA-Cooks e-mail list. I always include a paper menu, listing the
> dishes in each course and the ingredients in each dish. For my first
> feast i didn't get to the photocopy place in time, so i posted the
> menu and ingredients next to the kitchen door, so folks didn't have
> to come into the kitchen. Otherwise, i make a menu or feast booklet
> for each diner. I realize this is rather modern, but it's better
> than someone eating something that will make them sick, or someone
> out of caution not eating something they could have.
> I mention my feast ahead of time on our Kingdom list, asking that
> folks with allergies and other serious food issues contact me, but i
> have yet to be contacted in 6 years. So I also suggest that diners
> ask for me at the kitchen door if they have a problem... this hasn't
> bothered me, but around here most people are polite and ask first if
> they feel they need to enter the kitchen.
> Heck, i cooked a couple Boar Hunt feasts during which the BoarIt's not the Boar you have to worry about, its the Dogs (also heavy
>(a heavy fighter with a special helmet) ran through the kitchen. I
> threatened to cook him for the feast (good naturedly, of course)
fighters with special helms and barking) at least one time, the police
were called because a neighbor thought that someone was beating a dog.
While the Autocrat tried to explain what we were doing first the Boar,
then the "pack of Dogs" came runnig through the underbrush howling.
The policeman just left.
> SnipAs a matter of course we've always made all of the vegetables fully
> But our feasts here in The West are rarely at the Kingdom level
> (except at Collegia), most being at the Principality or Shire level
> and having fewer than 100 diners. And generally people don't have
> unrealistic expectations such as not contacting the cook and
> expecting special treatment the day of the feast. Folks with complex
> food issues tend to bring their own safe food, without burdening the
> Feast Cook. I can see that people cooking for larger groups, or with
> an excess of impolite diners might face more challenges.
> Additionally, about 10 per cent of the diners at my feasts are
> vegetarians. I've recently started using a designated vegetarian
> server - since the vegetarians are all around the hall - when i have
> separate platters of some dish for the vegetarians and for the
> omnivores. I anticipate vegetarians and plan my meals so that
> vegetarians can have plenty to eat - i don't require them to contact
> me ahead of time. There's no problem - all i do is cook the
> vegetables that would be simmered in broth in a rich vegetable broth.
> It's also possible that because the vegetarians know i have
> vegetarian friendly meals more of them come to my feasts, since i've
> heard other Cooks say they thought there weren't so many vegetarians
> at their feasts.
vegetarian (using a vegetable broth, cheese dishes without meat, etc.)
So, we never counted them seperate.
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
- 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.