SC - whats an inn? was wanted: a marinade for spit roasting an autocrat

[Bonne]

Herbs in oil and baste lightly so the flesh sears properly.

I would say you have just discovered why the cook does the buying for good
restaurants and why every SCA cook I know does their own buying.

I'm very leery of trying to do all meals for two days.  You are talking
about a tremendous amount of work, usually without professional help, with a
hefty price tag.  A quick estimate of the expenses is $10-12 per person to
do it right, which means charging $16-20 per person to recover the expenses
and turn a profit commensurate with the risk.

Running a tavern, you have no guarantee of recouping the expenses.  Were I
planning to feed this event, I would run breakfast and lunch out of a tavern
which I would understock so that I would sell out.  I would also check all
of the nearest groceries for stock and prices, in case I had to re-supply.
The tavern cook would run the tavern.

Saturday night's feast would be run as a feast.  This is usually the best
format for recouping the expenses.  This would be run by the feast cook.

Sunday night, I would get rid of the left-overs through the tavern.

Unless I am fronting the money and am willing to take the loss, the tavern
and the feast would be separately planned and budgeted with the group
agreeing to the funding and providing funds up front to do the purchasing (I
usually start with $200 to $300 a couple of months before the event which is
replenished as I turn in the receipts up to the amount budgeted).

Bear 


> (warning! while a lot of things went right for "The Grand Tourney of the
> feast of St. George", they were not in the kitchen. this is mainly
> venting and wanting advice on how to avoid this happening again (to me at
> least))
> 
> 
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