SC - A different kind of historical recreation

[Anne-Marie Rousseau]

hey all from Anne-Marie 
we are asked:

>> So--can anyone tell me what might have been served at a typical feast
>> in ASXIII?  What were the sources everyone was using?  And what was
>> considered bleeding-edge experimentation?


the Madrone Culinary guild had been actively producing several whiz bang
banquets a year at that point (as far as we can tell, MCG is about 21 years
old). We still have complete records of them, as well as several memebers
who were around then. Shall I post the question to our list?

I know I've been here for about 1988, and we did a lot of perioide feasts,
ie modern ethnic omitting the tomatoes and potatoes. I remember the
"burgundian" red black and gold feasst, the first one I did. All out of
"The Cuisnie of the Rose". yum! we also did a "new world" banquet where a
pasta paella type object was very popular, and we learned that aioli does
not expand quite right....:)

We have a cookbook we published from that era...its out of print, but you
can ask anyone in the guild to see it. I keep it as a neat historical
document.

- --AM, who has since seen the light and now follows the true path, but does
indeed miss the days of oiseaux faux aux pruneaux :)...

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