SC - Gung Hay Fat Choy

[Michael F. Gunter]

Dear friends, as I am new to this list, let me kill many birds with one stone.
First, my name is Iacopo DaVizzi, & live in the Canton of Elvegast, Barony
of Windmasters' Hill, Kingdom of Atlantia(Raleigh, NC).  My lady & I have
only been in the Society for a little over 2 years, she enjoys garb &
scribing, & I am involved in rapier, archery, and of course cooking. 

 A local event called Cossacks, Mongols, & Huns Oh MY! on march 14th will be
my second time running the kitchen for a feast; And I have some questions
concerning how to plan this thing.  In Renaisance Florence there were ideas
about balancing a meal(textures, tastes, food types, etc), would any of the
cultures I will be dealing with in this feast have any similar philosophies
about food.  Are there any specific ways that food would be served, or
customs or niceties to be observed.  

Any ideas on memu planning, or recipes will be greatly appreciated.  

A local society hunter, has offered to provide wild boar for the feast, if I
so desire.  I have no experience with this particular meat, other than to
think of it as an exotic pig, an act accordingly.  My only reservation with
it is having been the victim of badly handled venison in the past, just how
gamey a flavor could I expect encounter with this porker.  Once again ideas
on cooking would be much appreciated.

Ciao,
Iacopo

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================