SC - big spice question

[Philip & Susan Troy]

I'll be doing a class similar to Gunther's at Atlantian University in
July. It's called "Beyond Mustard and Horseradish:  Sauces for the SCA
Cook."  I'll be providing meats and some sauces to sample, along with
the recipes.  I'm also going to have people fill out comment cards to
rate what they do/don't like about the sauces.  I've got a few sauces
that I use regularly on the itenerary so far and I've got 2 months to
play around to see what else to offer.  That (?) Blue Sauce we discussed
a few weeks ago is on the agenda to try.  Any suggestions will be
appreciated!

In fact, if no one else has taken the bait, I'll offer to "teach" a
sauce class at Pennsic.  I can do it like the University class, but we
could cover a lot more ground {and get to meet each other} if some other
people would agreed to show up with their own samples to show off.  It
doesn't matter to me whether it gets listed as "my" class or a panel
discussion; I just want the class to take place.  I'll probably be
arriving on-site on Monday the 17th, so Tuesday or later would work for
me.  Any takers?

John le Burguillun
mka Les Shelton
Barony of Nottinghill Coill {Western SC}
Atlantia
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