ANST - feasts

[Michael F. Gunter]

> If I do, it will probably be in another Kingdom; Steppes seems pretty well
> subscribed with people who want to do events.  Besides, it doesn't fit into
> just any event, it helps if there's a fooles theme (12th Night, April
> First).  I have an unfortunately tendency to fall into groups that are
> heavy in cooks, so I have not been head cook on a feast in 4-5 years.

As a cook in the Steppes I think you can find some time when you can do a feast.
We aren't all THAT greedy. Besides, there are several local groups that you
can cook for as well. Check with Lindenwood or Rosenfeld for a smaller tourney
that you could cook for. I've wanted to do a "Really, It's Period" feast for 
a long time. One of the nice things about being in a group with a lot of cooks
is that you usually get help (or call in favors for times you have helped) and
advice from those who have more expirience.


> gwyneth said, in part:
> 
>         >> ... I always thought about venison being the primary meat.
>         >> I looked it up after your post and sure enough it says beef too.
> 

It depends on your source. In most of the times of our period, pork was the main
meat for most cultures. Chicken and beef were fairly common as was mutton. Venison
was eaten but not all of the time. And that's not even covering fish days.

On a side note, I was planning on having a venison spread for Robin's buffet last
weekend but couldn't find any in Dallas. I finally did a lamb spread instead.

> It was designed to cater to: (1) people who are afraid
> of medieval food because they think it all has to be covered in sauce and
> taste like soap (rosewater) or pie (canel etc.); (2) vegetarians; (3) a
> certain Laurel of our group who insisted the only desserts are custards and
> Digby's cakes, and no other dessert receipts exist; and (4) myself, as I
> got heartily sick of feasts that all looked and tasted the same.

I appreciate the ideals of the planned feast. That's something that Mistress Meadhbh,
Baronness Clarissa, and others are now trying to do to the Ansteorran concept of feasts.
I don't know who this Laurel is but I have a lot of sources to show a great many desserts
that are not custards or cookies.

As for looking and tasting the same, I do agree. I planned Robin's vigil as what would 
actually be on an Elizabethan buffet and I was surprised at people's reactions. Especially
the fact that some of the "weirder" dishes were the most popular. The pate' de fois gras
was totally consumed when I just put it there for the "Fancy" factor. Some of the most
appreciative were folk who at first appeared to me as the "party til dawn and screw 
authenticity" types. 

Check out the sca-cooks list for people who are dedicated to changing the attitudes of
period foods.

= Morgan
> 

Yers,

Gunthar
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