SC - re: small feasts

[kat]

I never really think of these as "feasts," more as "buffet brunches;" but here's my experience:

Each year my canton has a Prize Tourney.  About 8 years ago my predecessor got the bright idea to, since we were getting the site for free, charge a few extra bucks and feed everyone as well.  Sort of a fancy soup kitchen.  Every year it got bigger, and bigger, and...

When I inherited it, five or so years ago, I added on coffee and home-baked scones, muffins, etc. in the mornings (our Baron MUST have his coffee, period or no) and expanded the menu a bit.  

What makes this event so tricky is:
	1) The site is outdoors, at a park; cold running water only, no power and no fire except for a barbecue grille;
	2) Lunch has to be available (and remain edible) from 12 noon till the fighters get off the field (sometimes 4 or 5 PM);
	3) Our canton only has about a dozen people, all doing several different jobs at once; so my crew is usually only Me and Hubby;
	4) Our canton, being very poor, can usually only budget me about $100 to $150 to pull this off; and
	5) Depending on the weather that particular day, this event can pull in anywhere from 20 to 60 folks.  We can't afford to pay for food no one will eat; neither can we afford to run out of food if enough show up that we can turn a profit.
	As you can see, a delightful challenge which I relish rising to!  :-)  

My menus vary; but always include (de rigueur):

	- Two stews, one vege and one hearty (beef or chicken based)
	- Half a dozen loaves of my signature dish, Beer Bread (OOP)
	- Two hot appetizers (like chicken cubes in a sauce, meatballs, spanakopitas) that can be kept warm in chaffing dishes
	- Two cold appetizers (like mini-quiches, dolmades, meat pasties) that can be kept chilled in nesting bowls with ice underneath
	- Various finger foods in bowls (olives, marinated shrooms, pickled vegies, nuts; as many different things as I have pretty bowls for)
	- The ubiquitous "deli tray" and "veggie tray" with dips and crackers and so forth (sigh...)
	- One or two flavored cheese balls with crackers (yeah, well...)
	- One or two "fancy" things, like pate or brie en croute
	- Perioid dessert items, like shortbread, cheesecake or (when I'm feeling patient) baklava.  

People always rave and I always take food home.  I usually end up throwing some of my own cash on top of the $150 allotment; but usually not much... I think I'm doing pretty well!  About the only things that are "storebought" are the olives...

I wish to Heaven there was a way to make the beer bread without the baking soda... I've actually been told "not to bother coming" to potlucks unless I bring a couple of loaves... <grin>

	- kat

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