SC - enlistment

[Anne-Marie Rousseau]

400! Not too big of a problem (grin).  Actually there are a few pointers....

1.  Go to the site to check the hall and see what kind of kitchen you will have to
work with.

2.  Put together a staff of about 8-10 people (for help with cooking and possibly
serving)

3.  Try to prepare as much ahead of time as possible.... Freezers are a wonderful
thing.

4.  See if the site has people that help with clean up..... that can take some
pressure off.

As for recipes... what time of year is the wedding (spring, fall... etc). Also, do
you want to keep with a particular time period or type of food.... finger food vs.
full dinner, etc.
Email me privately and I'd be happy to send you some recipes.

Meadhbh

The Cheshire Cat wrote:

> A cheery hello to all the cooks out there,
>
>    A couple of friends of mine announced their engagement a while ago. This
> is no great problem in itself.  However they want a medieval wedding and a
> medieval celebration to go with it and they want me to organise the food
> for them.  Since they said it was to be a smallish wedding, I told them
> that I'd be right glad to do it.  However, they recently produced a guest
> list of 347 people.  Here's where I'm choking a little bit.  Most of the
> events I've cooked for usually only hit the 50 - 75 people mark, 100 people
> tops.  Does any of the more experience cooks have any advice on how to
> organise this 'feeding of the masses' and any recipes for nice food, that
> is reletively simple and can be mass produced?
>
> Thanks to all
> -A rather desperate Sianan
>
> ******************************************************************************
> Marina Denton
> sianan at geocities.com
>
>                 Confidence is going after Moby Dick in a rowboat,
>                 and taking the tartare sauce with you.
>
>                 - Zig Zigler
> ******************************************************************************
>
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