SC - Brewers and Vinters needed tasters too.

[Tollhase1 at aol.com]

Greetings Good Gentles of the cooking lists,

Our shire will be have a feast some time in the spring (probably late April) 
entitled, The "Torture of Og."  As some of you may remember "Og on Alcohol" 
from the Pennsic Daily News, the theme is based upon Alcohol.  As it is a dry 
site, its the "Torture of OG."  We are looking for people whom would like to 
demonstrate the making of wines, beer etc.  Perhaps even a how to judge 
beers, class.  Any Volunteers welcomed.  Last summer, we had Stephan from 
Gwentarian come and demonstrate Beer Making.  Very Good.  At Pennsic we were 
able to drink what he started then.  Hope He makes it again.  

We are located in Mansfield Ohio.  The Local college although somewhat dry, 
will allow us these classes.  I believe the dean attended the class we had 
last time.

Please note, the Shire will not be serving alcohol or buying alcohol.  Any 
alcohol consumption  would be part of an EDUCATIONAL class. (judging/ or how 
to judge)

I have the pleasure of sharing the Feastacrate duties with Lady Morag Shannan 
nic Fraiser.  She is our new MOAS, and is still lacking the self confidence 
to do by herself.

Foodwise, we will probably be having the Hunters stew as we have been 
fortunate enough to acquire bear and venison to be served in bread trenchers. 
 Additionally, we may be roasting a boar (OK big piggy).  We plan on serving 
various veggie side dishes.  We may begin the meal with various period 
cheeses and fruits.  Not as a course, but just sitting on the table.  One 
good lady in our shire has period candy recipes that be dessert, or at least 
part of it.  At this point, nothing is written in stone.

Cindy, as much as I liked your recipe, we will probably go with something 
simpler.  Although I will probably try it with some of the meat for a cooking 
guild meeting.  

Lrd Ras, I believe that you had mentioned a documentation for the hunters 
stew. I would love to have it.

Now to search out recipes and start redacting them, instead of the way I did 
it last time.  While ideas are great, I will be going through our cookbooks 
to find things.  Perhaps Our cooking guild will try them out with each of us 
doing our own redaction's of the same recipe.  I really liked it when the 
cooking camp, made the two duck sauces.  Both yummy, bothe different.

Frederich


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