SC - questions

[UnruhBays, Melanie A]

> -----Original Message-----
> From: david friedman [mailto:ddfr at best.com]
> Sent: Wednesday, June 14, 2000 9:39 AM
> To: sca-cooks at ansteorra.org
> Subject: RE: SC - questions
> 
> 
<snip>
> 
> You are assuming that such a feast would cost much more to put on 
> than an ordinary one. Why? Having dozens of dishes is a lot of work, 
> but since the total amount of food people eat is more or less limited 
> by the size of the stomach, the cost of ingredients isn't much more 
> than for a simpler feast.

<snip>

Not necessarily. My reasoning is that, with the smaller size of the feast, I
might want to use foods and recipes that are more expensive to make. The
chance to provide a real spectacle, a creative license. If people expect an
"over-the-top" feast, I'd like to have the $$ to provide them with something
*really* spiffy.
Also, my figures include site fees. Often, too, in our Barony, the smaller
sites cost more per person than the larger ones. A large site that seats 450
may cost $750, or under $2 per person. But the smaller church that we used
last year that seated 50 was $250, or $5 per person. 

Maredudd