SC - Crown Feast

[Debra Hense]

Well I got through crown feast this weekend.  It was truly a joy to work 
with the people who helped me in the kitchen.   I had three assistants, 
each of whom was responsible for a single course.  It was their job to make 
sure the items for their course got chopped, mixed, and cooked at the 
proper times according to the master schedule.  We even were able to take 
the moving up of the feast by an hour (from serving at 7 to serving at 6) 
without a single hitch.  I had allowed for about an hour of slack time 
about 4 pm, so that the assistant cooks could catch their breath before the 
final rush to start serving.  We eliminated the slack time and put out the 
dinner on time.  Complaints overheard or received:  not enough of certain 
items (But then, some people don't know how to pace theirselves at feast). 
However, everyone was stuffed by the end of the last remove.  Someone 
wanted barbeque sauce to go with the smoked beef rolls. And it is my fault 
that I overlooked/forgot to plan a sauce to serve with the beef rolls.

I had made up a souvenir booklet of the menu and recipes for the tables and 
their majesties. And that was much appreciated.  I made large ostrich sized 
eggs of sugar, sliced in half horizontally, the top half tied with ribbons 
so that people could lift it easily, filled the bottom half with salt, as a 
salt cellar for the tables. The eggs for head table were covered in gold 
leaf and tied in ribbons to match the kingdom colors.

My assistants were each given a cookbook (they had a choice of six 
cookbooks) with which to start their period cookery libraries. This was 
their first large SCA feast and rather than putting them in charge of a 
whole meal, they were put in charge of individual courses.  It worked 
rather well as a training exercise.  They now know how much work and 
planning is involved, and got to see how it all coordinated together first 
hand.

I would gladly work with each of my assistants again in the future. I know 
I told them, I would be glad to work under any of them if they chose to be 
head-cook in the future.

Please do not respond privately.  I will be signing off this account in the 
next day or two as I am changing jobs.  I am currently researching 
providers for a private e-mail account.

Happy holidays to all, and looking forward to resubscribing after the first 
of the year.

Kateryn de Develyn
Debh at microware.com



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