SC - Re: the syllabub

[Nick Sasso]

Actually, the policy specifically states that alcohol may be purchased
as an ingredient in cooking food for a feast.  The feastcrat may rest
assured that he/she is not assuming liability.  Most, if not all, other
methods of pourchase and service of alcoholic beverage are expressly not
sanctioned by SCA, Inc., and all liability would be assumed by the
purveyor. I encourage anyone confused or concerned about an issue such
as this to contact your Kingdom Officers and/or BoD representative as
there is much speculation about being shed as fact (mine may even not be
absolutely on target).

niccolo difrancesco
(a responsible and prolific purveyor of my craft)

Ian Gourdon wrote:
> 
> << By the way, do the alcohol regs. mean you can't make syllabubs or
> port jellies for events in the US?  And how much fruit do you have to
> put in the mulled wine before it's legit?
>  Cairistiona >>
> 
> The rules suggest that in the US, if these drinks are served as part of
> a Feast at an event, they are not allowed, or rather that the
> feast-o-crat must assume personal liability risk for the serving of the
> drinks, (since the SCA will not) and purchase the ingredients for them
> off budget. The jelly is food, therefore OK.
> --
> Ian Gourdon of Glen Awe
> - Companion of the order of the Greenwood Company
> http://web.raex.com/~agincort
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