[Ansteorra] General event question
jmclark85 at gmail.com
Tue Aug 17 00:24:11 PDT 2010
I'm going to weigh in on the issue and say that I pretty much agree with
what Eva said about feast. If it is something that I can make at home, then
I won't go out of my way to eat it; but if the food perks my interest, I'll
try to have the money on hand. I really like period food.
I don't think the presence of a feast or the composition of the food affects
my attendance at an event. For me, my ability to attend an event is based on
distance and time: if the event conflicts with classes or is just too far
away, I can't go. The specifics of feast determine how much I am willing to
pay to eat it (college student talking here).
Then again, I don't get out to events much as they tend to either conflict
with my standing obligations or be too far out of my ability to drive on the
gas money I have available.
On Tue, Aug 17, 2010 at 1:43 AM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:
> Greetings Herr Winther,
> Let me throw in my couple of cents here, and some pointers to some ideas
> and comments.
> On Aug 16, 2010, at 10:26 PM, Will Manning wrote:
> > How big of factor is offering feast at an event? Would that be the
> > factor whether you came or not?
> There are a number of events I attend that don't have feasts. This is often
> the case with bigger events where the logistics of severing a large number
> of people gets too difficult. Steppes Warlord, or really any event at
> Canton, and Gulf Wars and Pennsic come to mind.
> > If the sponsoring group had a tavern
> > instead, would that be a better idea? Meal ticket options would be
> > as well.
> Take a look at this file in the ENTERTAINMENT section of the Florilegium
> for some ideas and comments about SCA taverns (as well as period ones)
> taverns-msg (52K) 5/25/06 SCA and period taverns.
> Some of this file in the FEAST-REVIEWS section might also be of use:
> Tavern-Feast-art (14K) 1/13/99 An all-day tavern-style feast.
> > Would your prefer to know what you are being served,
> Headcooks should definitely make their menu available ahead of time, so
> that people can decide whether to make other arrangements or not. If it is
> just going to be a modern foods dinner, it is quite possible that I won't
> stay for it or will plan on eating something in my camp or going into town.
> <<< As someone who has strict dietary restrictions, the presence or lack of
> feast plays no part in my decision to attend an event. I almost never do
> feast at an event. When I did do feasts, the lack of one never stopped me
> from attending an event, but some groups feasts were so consistently
> wonderful that I always attended their events if at all possible.
> Robert >>>
> It is probably best not to try to make special dishes for folks with
> allergies, many folks will simply not show up and won't tell you ahead of
> time that they aren't going to show up after all. On the otherhand, menus
> should be varied enough without having the same ingredient in most of the
> dishes so that folks can still get a full meal even if they have to skip
> some dishes. At the same time, this means you must publish your ingredient
> lists ahead of time and if you make any changes to this, because of a great
> sale price on something for instance, make sure these changes are made clear
> in the ingredients list. For more on publishing ingredient lists, see this
> file in the FEASTS section of the Florilegium:
> ingred-lists-msg (18K) 4/ 6/07 Posting ingredient lists at SCA feasts.
> > and it being a great meal, or something period.
> I definitely prefer period-type meals.
> > What if there was a cooking competition for
> > period recipes, and a regular good ol meal for feast, using the word
> > loosely.
> Why does it have to be a competition? I have wondered if you couldn't do
> two types of feasts at an event. One being period in style and food and one
> simply being a picnic style dinner. When I brought this up on the SCA-Cooks
> list, the problem has been logistics. There is usually only one kitchen
> available. Even trying to do a Crown luncheon can be difficult because the
> main feast is already being done in the kitchen.
> <<< I will not order feast without seeing a menu. Knowing the
> reputation of the cook may influence my decision. I would not
> participate in a feast that was the result of a cooking competition.
> Too much uncertainty in both knowledge in advance of the offerings and
> possible food safety issues.
> ~Eve >>>
> I agree with Eve on this. In addition, most cooking competitions don't
> produce enough food to base a feast around. They can have their place, but
> not as a feast replacement. See some of the files in the CELEBRATIONS AND
> EVENTS section of the Florilegium for a number of comments on various types
> of cooking contests and some reviews of various ones, especially
> siege-cooking contests.
> > My question I guess would be what kind of food arrangement, if any
> > would most prefer. Would feast alone ever be the only reason you went to
> > event?
> It certainly could be. If someone were to put on a feast like these below,
> I would go just for the feast. I would also expect to pay much more than the
> usual SCA feast amount as well. But it would be worth it.
> Perf-P-Feast-msg (40K) 11/28/09 "Perfectly Period Feast" cooked by Mistress
> Crystal of the Westermark. A medieval feast, with atmosphere, 'done right'.
> Good-Fd-Feast-art (26K) 3/30/98 Description of a fancy feast done in
> > All comments welcome and desired, hit me with it please!!!!!!
> If you would like to read some reviews of feasts cooked across the Known
> World, see the files in the FEAST-REVieWS section of the Florilegium. These
> often include recipes and they span a wide variety of period cultures. There
> are also a number of files with useful ideas and hints on cooking good
> feasts in the FEASTS section.
> For more information and useful comments on cooking feasts, I would also
> highly recommend joining the SCA-Cooks list. Hosted on the Ansteorra server,
> but with all levels of folks from those just beginning to cook, much less
> cooking medieval foods, to folks that have cooked numerous SCA feasts to
> those who are published period cooking scholars and authors to professional
> chefs, from all over the Known World. It's been slow there, but now that
> folks are getting back from Pennsic things should pick up again.
> > Herr Winther der Trüwe
> > Seneschal Adlersruhe
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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