SC - Russian Inns

[Michael P Newton]

It seems that I am now doing the inn {lunch} for our event on Jan. 31.
(all of you are invited, by the way. If you need directions, e-mail me
and I'll send them.) Since the theme is russian, I am thinking of having
two different types of borscht and 2 types of savory turnovers, one meat
and veg., and the other cheese. Because this is an inn, in other words,
no set number of people eating lunch, I am wondering how much to make.
We "normally" have around 200-250 people attending Winter Challenge and I
was thinking about making "white" borscht {which is an early spring
version using other veg. such as carrots, parsnips, and cabbage, as well
as beets} and a "true" borscht {which is vegetarian in nature and uses
beet Kvass, which is fermented beet juice - fermented as in sauerkraut,
rather than wine}. I am thinking of making 45 portions of each borscht
and probably 50 turnovers each of meat/veg. and cheese. This is my first
time as serving an undetermined amount of people, so I'd though I'd come
and ramble on in front of you all, and see what other suggestions pop out
of the woodwork.
Lady Beatrix
Shire of Oakheart, Calontir (Springfield,Mo.)
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