SC - Ras's Pennsic Drooling

[Mark Schuldenfrei]

  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??

I'd pay good money for a combination of cooking lessons and catered dinner.
The teacher picks the menu, and has someone buy the ingredients.  The
students cook the food (under supervision), learn some new techniques.  And
dinner is served.  (In my case, I've just made dinner for a stranger...)

What do you think?

	Tibor
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