[Sca-cooks] Above/Below the Salt was Greetings

[Antonia Calvo]

Terry Decker wrote:

>Five or five hundred, did you get what you paid for or did your fee 
>subsidize someone else's goody?  I see no issue with the financial rules, as 
>long as the budgeting and expenses are proportional to the price.  Having 
>been involved with a couple 400-500 person feasts as a planner and baker, I 
>wouldn't even try to run a two tier feast for a group that size.  Unless you 
>have some serious facilities, you run into issues of kitchen capacity and 
>seating without having the hassle of figuring out who should get what.
>  
>

I think you'd have to be pretty strict about seating, so that the 
high-price and low-price groups are reasonably seperate and distinct.  I 
also think that in most kitchens, you could only do this by making the 
cheaper feast's menu a subset of the fancier one's. 

>I would point out that you are using quality for cost.  An inexpensive meat 
>in abundance can be of good quality, while an expensive meat in small 
>portions can be of abysmal quality and vise versa.  The objective is to 
>provide quantity and quality in both cases within the contraints of the 
>budget.
>  
>

Absolutely!  I've had delicious dishes that might fairly be described as 
stewed offcuts 'n' stuff and I've had pheasant that was ruined.



-- 
Antonia Calvo 
(formerly known as Adele de Maisieres)

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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