SC - Words of wisdom

Mon May 10 16:22:47 PDT 1999

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Other bits that also come to mind are:
1. Take your microwave (mine is also convection)
2. Wash all serving dishes the night before
3. Bleach
4. Dish towels
5. Put your name on the bottom of personal pots and dishes
6. Hire (eat free) head dish person
7. Make sure you have all your medicine (have chronic illness and can be a
real b***h when hurting)
8. Eat and drink plenty of fluids (I always need reminding when cooking)
9. Have a head server to organize the servers
10. Have the honey and other butters made ahead of time (dished up ahead of
time is nice too)

See attached handout for Feastocrats that I did up a few years ago.
Raoghnailt Marie Béatrix de la Barbe
(Laura E. Barbee-Rygg)
rygbee at montana.com
Original Message -----
From: Jennifer Conrad <CONRAD3 at prodigy.net>
To: scacooks <sca-cooks at Ansteorra.ORG>
Sent: Saturday, May 08, 1999 4:12 p.m.
Subject: SC - Words of wisdom

> Greetings all!
>
> In July, my husband and I are giving a class dealing with being a Kitchen
> Steward for the first time.   What I would like to know from you good
folks
> is what information/ tips/ hints/ etc., would you have liked to known
before
> doing your first feast?
>
> Luveday
>
> "All I ask is that you treat me no differently than you would the
> Queen"--Mary Engelbreit
>
>
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>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>
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>

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Guidelines for Feastocrats

1.	Remember that you are working FOR the Autocrat.  Coordinate with =
him/her on menu, feast fee, approximate number of people to be expected =
(based on past experience plus a "fudge" factor), what kind of kitchen =
facilities are expected, and this type of information.

2.	Some advice on how to set a budget:  Calculate the number of expected =
diners and multiply by the feast fee -- 50 people X $5 =3D $250 (try not =
to go over $225, just in case).  Don't forget that having Royalty show =
up at your feast will increase the numbers by 15 to 40 people, depending =
on the time of year and whatever else is going on.

3.	How to set a feast fee:  A feast is NOT a money-making proposition.  =
You want to come out about even, giving fair value for the money paid.  =
It is cheaper to cook for larger groups than for smaller ones -- a feast =
for 50 can cost as much as one for 75.  Figure out what you would pay =
for a meal in a restaurant (not McDonald's), and use that as a basis.  =
Or you could decide ahead of time that you want to serve a special meat =
or type of feast and go from there -- figure what the costs are going to =
be and from that, set your feast fee.  The Autocrat might plan to =
balance a high site fee by setting a low feast fee -- make sure you're =
consulted, and that the fee will be enough to cover the necessary =
expenses.

4.	Pick an Assistant Feastocrat.  Line up servers as needed.  Let the =
Autocrat know that you expect a cleanup crew.  Let's be realistic -- =
after all day in the kitchen, you don't need to be in there.

5.	Check out the kitchen facilities ahead of time -- you don't want or =
need any surprises the day of the event.  Find out what dishes and =
cookware you can use, if any, and if necessary bring your own (or borrow =
what you need).  You need plenty of serving platters, bowls, and serving =
utensils.  If the kitchen is in a different location than the Feast =
Hall, coordinate with the Autocrat about HOW the food is to be =
transported (don't laugh, this happened to me).

6.	Be realistic in the amounts of food to be prepared.  Allow 1/2 to 3/4 =
pounds (8-12 oz.) total of PROTEIN per person -- meat (minus bones), =
eggs, cheese -- and don't count any meat in the soup unless it is a =
meat-rich stew.  Figure 1/2 serving of a vegetable -- approx. 1/4 cup =
per person (the people who don't want any will more than cover the few =
who want more).  "Fish is a vegetable."  Soup will stretch a meal.  =
Don't go overboard on the sweets.  Sauce amounts AREN'T generally =
multiplied by the number of times you are making the recipe (a little =
goes a long way).

7.	Choosing a menu doesn't have to be hard.  Talk to experienced =
feastocrats, look at ethnic or period cookbooks, and talk with your =
local Cooks' Guild (if you are fortunate enough to have one).  TRY your =
recipes ahead of time (Cooks' Guild is a good place to do this).

8.	Use in-season produce and meats to cut costs:  Winter squash in the =
fall, turkeys & geese in the fall, ham in the spring (around Easter), =
fresh fruit in the summer and fall.  Try to get your hunters to donate =
venison, elk, or whatever else they've got for a period and FREE main =
dish -- it can really cut costs.  [You can ask the Shire to sponsor a =
deer tag and have a Shire member go out and get a deer for a feast.]  =
This is also a good way to include fish in a menu -- have your local =
fisherman clean out his freezer.  If you have a Shire baker, ask her/him =
if they would bake the bread -- nothing eats up a budget faster than =
buying bread (I've baked bread for 100, and it didn't take that much =
time).

9.	Set your menu to feed a set number and stick to it -- nothing is =
worse than not having enough food -- and make sure the troll knows the =
cut-off.  If you can be more flexible, it is recommended to add dishes, =
rather than increasing the amount of foods you are already preparing.

10.	Shop the sales for a month ahead of the feast, if you have storage =
room.  Check with your local meat markets about a deal on quantities of =
meat -- don't forget that we are a non-profit group and many businesses =
will give a discount.  Use foil pans for messy meats that can just be =
thrown away to save time and energy.  We have a Shire pantry to keep the =
leftover flour, sugar, spices, coffee, etc. from each feast -- make sure =
that you get the list from me (or whoever has it) and don't buy needless =
duplicates.

11.	Prepare as much of the food ahead of time as possible, space =
permitting.  Use any available refrigerator and freezer space Shire =
members can spare.  Slice cooked meats ready to reheat and serve (beef =
and ham).

11.	Start by being an Assistant Feastocrat FIRST.  I highly recommend =
that your first feast is NOT your Shire's premier event unless you have =
mundane experience in catering or cooking for large groups.  Start with =
a smaller event and work up from there.

A SAMPLE MENU
(for 40-50)
FIRST REMOVE
bread with butters (honeyed and/or herbed)
soup
1st meat
	vegetable
	sweet

SECOND REMOVE
2nd meat
	starch (noodles, rice)
vegetable
sweet

Added dishes for larger numbers should include additional meats, cheese, =
a vegetarian dish, fresh fruit, another dessert, and don't forget those =
wonderful (but usually time-consuming) sotiltes (subtleties).

In Service to the Shire and the Dream,

Lady Raoghnailt Marie B=E9atrix de la Barbe

Sources:
The Known World Handbook, 20th-year ed.

	Mistress Maire NiNuanain, OL, lecture and class notes from the =
Universitas Atenveldtus A.S. XXVIII (1993).

and my own experiences as Feastocrat cooking from 40 to 100.
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