SC - Re: sca-cooks fish

[Aldyth@aol.com]

What a wonderful idea for a thread!!

I would like to do a feast all in decorated food (the soilettes (sp?))
we have been going over has given me some wonderful ideas.

I would also like to do a full middle eastern (sitting on pillows,
eating with fingers, drummers in the background, you get the idea.

Christi

>----------
>From: 	Cossette[SMTP:cossette at kendaco.telebyte.com]
>Sent: 	Tuesday, April 15, 1997 12:15 PM
>To: 	sca-cooks at eden.com
>Subject: 	SC - Feast themes
>
> Greetings, Mil Lord's and Mil Ladies, 
>	I am Cossette the Nice, I'm from a silly little barony in the midwestern 
>portion of  An Tir.  I have been on your list for less than a week and I am 
>finding it very informative.  
>	I would like to request  a topic of discussion.  I would like to know 
>what kind of "Theme feast" you good folks on the list have always wanted to
>do. 
> My goal is to discover if anyone on the list has actually done anyone else's
>Theme Feast,  if  so,  How did it turn out. What were the mistakes and what 
>worked really well. Hence,  I would like to tap the collective vast wisdom
>and 
>knowledge of this great list. 
>	I'll start.   The following are three theme feast I have always wanted 
>to attempt:
>1)	A three course feast,  (We call each course a Remove over here.)   set 
>in one specific time period,  Each remove  would be from a different 
>geographical region. For Example: First remove,   French,   The second
>remove,  
>Italian and the third remove  middle eastern. Just for fun I would like to 
>arrange the entertainment to match the geographic area of the removes
>cuisine. 
>
>2) 	A three remove feast, Set a one specific geographic location, Each 
>remove would represent a different time period.  for example: The location
>would 
>be France.  Firs remove would be only foods commonly consumed in French in
>the 
>12th century.  The Second remove would be food commonly consumed in that area
>in 
>the 13th century and the third remove would be food commonly consumed in that
>specific area in the 14th century. 
>
>3) 	Finally I have always wanted to do a "Funny Food Feast"  More 
>adventurous food, not for timid taste buds. Period food that is not for the 
>pallet of your "average" stick jock.   This would feature foods from various 
>lands and time periods, that would be a little too daring to serve at a
>"Normal" 
>feast.  
>	Of course It would be specifically well advertised as such.  An 
>approximate menu would be posted at the sale of the feast tickets.  I have
>an 
>understanding t would be a relatively small feast  25 to 50 max.  The ticket 
>price would be a bit higher than normal to accommodate higher price foods and
>spices. 
>	
>	There you have my three Themes.  I would like to know what each of you 
>has always wanted to try and if  you served anyone's theme and how did it
>turn 
>out. 
>	Thank you all in advance for your time and thoughts, 
>IYS, Cossette the Nice 
>