SC - Rhubarb as food reference

[Nick Sasso]

I think your advise is excellent. I would just add that the lunch and breakfast
coordinators should coordinate with the cook. This will help with food purchasing
(everyone consolidates items so there is no redundancy). And, scheduling of time in the
kitchen so everyone doesn't need to use the same equipment at the same time.

I agree on the concept of the feast vs. the 'Inn' concept. One idea that I have seen used
has been the 'faire'.  We set up the different feast foods in booths and handed out coins
for the populace to 'purchase' their dinner from the food booths. It was a lot of fun.
The amount of 'coin' handed out was enough to purchase at least one of each item.

Just my 2 cents!
Meadhbh


LrdRas wrote:

> In a message dated 5/25/98 4:17:26 PM Eastern Daylight Time,
> melc2newton at juno.com writes:
>
> <<  they were not in the kitchen. this is mainly
>  venting and wanting advice on how to avoid this happening again (to me at
>  least))
>   >>
>
> Hmmmmm.......I have this authentic 200 yr. old Hawaiian BBQ sauce that sounds
> like it would be the ideal sauce for roasting autocrats. :-)
>
> Advice:
>
>         1. NEVER let anyone else buy your food for you.
>         2. Be it by hook, line and sinker, NEVER allow the Autocrat to interfere with
> the production of the feast, PERIOD!
>         3. NEVER let anyone else buy your food for you.
>         4. Seperate cooks should be in charge of each meal. For example, the main
> feastocrat does feast, someone else is responsible for lunch and another for
> breakfast.
>         5. NEVER let anyone else buy your food for you.
>         6. IMO, planning the feast as an integral part of the event is much better
> than the inn concept.
>         7. NEVER let anyone else buy your food for you.
>
> And finally, I would highly recommend NEVER letting anyone else buy your food
> for you. "-)
>
> Hope this helps.
>
> Ras
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