SC - Re: below the salt)

[Kathleen M Everitt]

You wrote:

<<Could we get some kind of a Pennsic class out of this?  It could be 
held in the evening or afternoon at a private camp or in an A&S tent if 
the food could be ferried there.  But, perhaps the dishes could be 
explained/demonstrated??  Recipes provided for duplication cost?  An 
explanation of the ingredients?  Where/when the dish comes from?  How 
it is garnished?  Served?  Take a lottery for standees to get 
leftovers??

Alys Katharine, with her Pennsic Class Coordinator hat on>>

OK. Before someone jumps for this one.....I'll do it! When do you want the
details? How does one apply to do a class?  And more importantly how does one
get picked to do a class?

CLASS: Dining with the Knowne World Cooks
Content: Many of the finest cooks from throughout the known world invite you
to share their favorite period dishes. Among the cooks participating will be
<blah-blah-blah and many others >. The history of each dish, it's preperation
and unique features will be shared. A feast of the dishes will be held after
the presentation. Participation in the feast will be limited to the first
(pick a number> 10?, 15?) names drawn from a lottery of those attending the
class. A handout of the recipes used will be available at cost. Organized by
(person chosen to do class).

Ras
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