SC - Re: Period cookshop at Pennsic?

[ChannonM at aol.com]

In a message dated 8/28/00 12:08:02 PM Eastern Daylight Time, HG  writes:

> 
>  
>  At 11:31 AM -0500 8/25/00, Michael F. Gunter wrote, in response to 
>  Cariadoc's suggestions:
>  
>  >  > Caboges (Two Fifteenth Century)
>  >
>  >I would fear that the appeal would be limited and the dish a bit too
>  >messy for the Food Court.
>  
>  I am assuming we would have throw-away bowls and spoons--not 
>  particularly period, but probably necessary if you are going to serve 
>  any potages. Remember that there is seating at the food court: some 
>  under a tent and some out in the open.
>  
>  >  > Tabahaja (I'm thinking of the one that's fried meat in a sauce of
>  >  > murri and honey)
>  >
>  >Sure. Possibly served on skewers. Modern sensibilities view them as
>  >"teriyaki" or "bbq" type food. Also easily transportable, meat and easy
>  >to prepare.
>  
>  Or in bowls over rice--otherwise you lose the sauce.

Could we not use trenchers? This is the kind of thing that would set us apart 
from the other shops. This is not the same as the bread bowls that are served 
at one of the established shops. I have been bandying about with the idea to 
use them at an upcoming lunch tavern. It is more work but not more expensive 
if we do 2" slices of a squarish loaf and dry them. 2 or 3 day old loaves 
should be pretty cheap. Supply is another issue. Obviously we need local 
talent to work with us to get to the available sources.

Hauviette

Hauviette