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

[maddie teller-kook]

I recently did a feast at a dry site. One of the sauce recipes required sherry.
We had the sherry sitting up on the shelf and the site representative did not
say anything to us. I guess since it was a cooking ingredient, it was ok. I
would recommend checking with the contact at your site.  Legally, alcohol used
in cooking does not seem to come under the same jurisdiction as alcohol that is
consumed as a drink. Good luck with the feast.

In service,
Meadhbh

Micaylah wrote:

> Beatrix said...
> >Thinking about it tho', I've got a completely different question to pose:
> >How do all of you deal with dry sites and recipes containing alcohol?
>
> I never thought about this issue before....hmmmm, interesting!
>
> I believe that sites are usually dry because they don't have a license to
> SELL liquor not that there is no alcohol allowed. Although this is not
> always the case, it appears that way here in Ealdormere often. I'm sure that
> the laws are different from state to state and province to province. I also
> feel that a dry site is just an invitation to tail-gate parties in the
> parking lot and I try to discourage this level of "dampness".
>
> If the dry hall, church, (whatever) insists that NO alcohol is allowed on
> the site I guess that would mean a pre-cook beforehand or substituting
> something else for the alcohol that day at the site. But precooks would be
> my choice as I am not fond of any substitutions as there are enuf of them
> now due to time and extinction of certain foodstuffs.
>
> Micaylah
>
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