SC - Pennsic cooking classes

[Michael F. Gunter]

> I, too, would love to see a sauce class. It seems an area I need to work on 
> to make my feast service more authentic. We did several meat sauces for our 
> last feast, but none of us was sure what the proper consistency or flavoring 
> should have been. Learning to thicken with bread crumbs is a whole different 
> thing than our usual roux.
> Aelfwyn

Funny you should mention that. At our upcoming King's College I going to be
teaching a class in sauces. Basically what I plan to do is provide a roasted
chicken, brisket and pork roast and present several sauces. Basically to show
how these simple dishes that are included in nearly every feast around here
can be made different and more period by just supplying a couple of sauces
with them. We will also make a couple of sauces to show how relatively easy
they are. I'm planning on doing a variety of sauces and perhaps a homemade
mustard.

I'll also be teaching a class on how period feasts were served and some small
changes that can be done to make even a mundane feast more periodish. Also
in the presentation will be lists of sources for getting proper period
recipes and instruction as well as what cookbooks are out there and websites
to visit. This will be in an area of the kingdom that does great feasts but
is only lately thinking about doing more period stuff so I think a couple of
"beginner" classes will be appreciated.

Yours,

Gunthar

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