SC - Okay - here goes!/wedding feast

[Tamara Crehan]

> >I agree, so now the question is, about how much money do you have to
> work
> >with? Do you want an early period or late period feast? How authentic
> do you
> >want it to be?
> 
> As authentic as budget and seasonal foods will allow. 
> 
> The other question is what you suspect about the culinary tastes of
> your
> guests.
> 
> Since most are scadian and used to "weird" food (i.e. period attempts
> at feasts - grin!)
> I'm not too worried about their culinary tastes. 
> 
> Actually, we were discussing it this weekend, and figure on enough
> food to feed 150 people. 
> We're considering vegetable platters, a few dips in crockery jars,
> plenty of fresh fruit - including sliced peaches in peach meade and
> whole strawberries in strawberry meade, and of course, a platter of
> cloved fruit (standing joke in our household!) 
> Breads, cheeses, and meat/cheese pastries/rolls.  Stuff we can make
> and prepare ahead of time and freeze.  Also have been given a quantity
> of venison, so will have a side of roast venison on a spit and a
> venison stew in a pot on a gas tripod.  A couple of our friends are
> brewers, and are making beers and ales, we'll have iced tea for the
> non-alcoholic drink (fruit punch for the youngsters) served out of
> large cooler dispensers 
> 
> Would love recipes for different breads, and for the stuffed
> pastry/rolls - and any other ideas you can come up with!
> 
>  
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