SC - Rosemary Bread

[THL Renata]

Knowing the available facilities is nice, but it is not a guarantee of being
able to stick to the menu.  I've had sites change within two weeks of an
event and I've experienced four ovens dying in succession in the last three
hours before the feast.

Frankly, for me, a feast is an exercise in logistics.  Creating a menu that
can be prepared at any of a number of sites, establishing the budget,
obtaining the best food at the best price and storing it, laying out the
feast hall, occasionally arranging the entertainment, handling the pre-event
food preparation, organizing the delivery of food and equipment to the
appointed location at the appointed time, then cooking and delivering the
planned meal to the tables as planned.

Controlling what you can limits the unexpected, but it doesn't protect you
from major problems, such as the four ovens dying, and it doesn't stop the
clock for the feast.  If you have prepared properly, it does give you the
opportunity to overcome the problems.

The biggest drawback I find with this method is that I internalize the
details over so long a period, I forget to communicate some of those details
to my assistants (this was pointed out by one of those assistants, so I am
now taking pains to correct the flaw).

Bear   


> One thing that helps to be able to stick to a published menu is knowing
> the
> facilities available to you ahead of time, preferably several months.
> 
> Euriol of Lothian
> 
> 	Rowan said:
> 
> 	Too many feasts have been spoiled by people determined to stick to
> Plan A at
> 	all costs!
> 
> 	-------
> 	So, I guess
> 	publishing a menu does have it's drawbacks from the Headcook's point
> of
> 	view. 
> 
> 	Stefan li Rous
> 	stefan at texas.net
> 
> 
> 
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