SC - Italian Ren Feast

[Philip Lewis]

i've made this quick... gotta catch a bus.... i think i got most of
what i wanted to say in though...



"Richard & Lara Campbell" <scotland at cloudnet.com> writes:
>instruction in Rapier Fighting. I have a budget of $7 per guest. The hall
>has a space limit of 60 persons. I have many items already donated and was
ah... a nice small feast...

>hoping for more input as to books and or recipes for the feast. I do have a
>commercial 5 kg batch pasta maker in my home and was hoping to use some kind
>of pasta in each course. 
pasta is good... stuffed things like ravioli have been done around
here (Margarett MacDubhshithe says she got them from the Anglo-Norman
culinary manuscripts transcribed and translated by Constance Hieatt in
Speculum sometime in the mid 1980s. )  you have several cheeses and
meats to stuff raviolli.

>Okay here is the hard part the hall only has a 4 burner normal sized
>stove and regular upright refrigerator. 
how much time do you have? if you have all day.. this shouldn't be a
problem.  If you plan you feast well, you should be able to pre cook
the important bits.  some things won't set well, so try out your feast
ahead of time.  bread is always nice fresh... ;)  buy coolers with the
gift certifs if you need more cooler space...


>How do I add to this list which will be published at the event and
>still make feast guest feel like they are getting their money's
>worth. I am hoping to do 3-5 courses. In addition to all of this we
you're kidding right? You give all the money back and tell them the
feast was donated. (unless you are getting paid to do it)  I'm
wondering if you are posting this to make us jealous... ;)


so for meat you have:
> 40  Whole chickens 3-5# ea.
>  6  Boned Legs of Lamb @ $10 each
is that 10 lbs each?
>  6  Lamb Leg Bones
> 10# of Parma Proscutio
> 10  Alder Smoked Whole Salmons
+ 4 deer
i'm going to go out on a limb and say that you have more than enough meat.
chicken alone, you have almost 2lbs a person...

veggies:
> 25# Carrots

White carrots are the period ones... not sure if they are
available... i think i remember someone talking about crossing
queen anne's lace (related to carrot) to develope a guess at what
period carrots were like... i doubt you'll have anyone who will care. :)

> 25# Parsnips
> 25# Turnips
> 40# Potatoes
i've not heard of documentation supporting the existance/use of potatoes
 in period, and all that i have heard says that they are not. perhaps
you could disguise them by makeing a potato pasta of some sort...
again this isn't period (that i know of) 

> 15# of Cleaned and ready to serve baby field greens
> 50# of Capalini beans
>     Fresh herbs and edible flowers from commercial green house
> 30# Portabella Mushrooms

good veggie mix... you might want to make a salad of greens and herbs.


> 5kg of Calibaut Belgian Dark Chocolate
the closest thing you could do for this would be to grind it fine, add
some white chocolate and some red hot pepper and serve it as a drink.
i believe the earliest recipie is sometime after 1600, but before
1700. the white c. is to add the coco butter 
online OED has the following to say:
>     * 1604 E. G[rimston] D'Acosta's Hist. Indies iv. xxii. 271 The
>       chiefe vse of this Cacao is in a drinke which they call Chocolate.
>     * 1662 H. Stubbes (title), The Indian Nectar, a Treatise on
>       Chocolata.
>     * 1664 Pepys Diary 24 Nov., To a Coffee-house, to drink jocolatte,
>       very good.
>     * 1682 Evelyn Diary 24 Jan., They also drank of a sorbet and
>       jacolatt.
>     * 1684 Frost of 1683-4 (1844) 28 Wine, beer, ale, brandy, chockelet.
>     * 1705 Hickeringill Priest-cr. ii. vi. 62 Bless the Mahometan
>       Coffee, and the Popish Spanish Chocolate.



cheese:
> 5kg of Marcapone Cheese
> 4kg of Ash coated Goat cheese
>10kg Fresh Buffalo Mozz.
>     Local Dairy is donating all the Dairy products I could want.

use this in/on the pasta.  you could also serve this cut up.


> $50 Gift Certificates from 3 different Stores
> $25 Gift Certificates from 4 different Stores


grains:
> 50# of Corn Meal
>100# of All purpose flour unbleached
> 25# of Rye Flour
> 25# of Cracked Wheat flour
> 25# of Cake Flour
> 25# of Wild Rice flour






in service,
filip

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