SC - Unhistoric things we serve
Michael F. Gunter
michael.gunter at fnc.fujitsu.com
Tue May 9 12:37:09 PDT 2000
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Help!
I will be assistant cook at my first event in October. The event is =
expected to draw 250 to 300 people, and I was told last night that I =
will be able to use ONLY the steam tables in the kitchen area - the =
entire feast will have to be un-cooked/pre-cooked/cooked over propane =
burners/cooked over charcoal grill! No refrigeration is available. =
Aiiiiiiiiiiiiiii!
The general thought in the shire is that this food should be =
predominately mundane food ("Period food would be too difficult" was one =
comment I heard). This does not sit well with me - I would like to do a =
completely period feast. In addition, this event will host both a A&S =
conference for the Kingdom and the College of the principality - likely =
every Laurel, OVO and Meridian Cross (the OVO and Meridian Cross are =
Kingdom A&S awards) will be there; From my short experiance in the SCA, =
I think this is going to be a tough crowd to please.
Additionally, we will have only two cooks (myself and the head cook), =
one individual to arrange dishes & coordinate the servers, and whatever =
volunteers we can scrounge up. The Saturday night feast is limited to =
approximately $7 per person, including non-food items and rentals. The =
other meals will either be sold as fundraisers or absorbed by the event =
cost. The shire currently owns no cooking equipment. The site is =
(absolutely) dry.
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So....
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The current problem is to set menus, under the restrictions above, that =
are as period as possible. My first attempts are listed below; It is =
based primarily on then documents that I am most familiar with: =
Cariadoc's Miscellany, Stefan's Florigeam, Hinton's trans. of Goodman of =
Paris, Le Viander de Taillevant, and Curye on English. I encourage all =
criticism of the menu.
Any assitance/hints/tips/warnings will be greatly appreciated.
Many thanks in advance.
Matheus de Troyes
bxs3829 at lousiana.edu
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Provisional Menu for Unamed Event in Trollfen, Oct 2000
Friday Night - Traveller Feast
Cretonee of New Peas - Precooked, heated in crock pots
Bread
Sekanjabin
Saturday Breakfast
Golden Rounds (French Toast-like) - Cooked on a griddle over a propane =
burner
"Scrappy" (unsure of the name; fried ground pork with eggs; from Le =
Viander) - Cooked on a griddle over a propane burner
Assorted muffins and Breads
Assorted fresh fruit
Milk - kept in ice chest
Saturday Lunch
This meal will probably be done as a fundraiser by the Principality =
College; I don't need to worry about it.
Saturday Feast
First Course
Oxtail Soup (the head cook's specialty) - precooked; frozed; and =
heated over a propane burner
Roasted Chicken - Charcoal grill
?Sauce for Chicken?
Dried Fruit
?Mixed Salad?
?Dressing for salad?
Bread
?Beverage?
Second Course
Carbonadoes (medieval grilled meat) - charcoal grill
Cameline Sauce - premade and canned
Boar's Tail Sauce - premade and canned
Green Sauce - premade and canned
Potage of Paskerakes (carrot soup)- premade; frozen; heated over =
propane burner
Makke (bean paste) - premade; frozen; heated over propane burner =
using the boil-in-bag method
Bread
=09
Third Course=09
Wafers - premade
Dulce de Leche (served with the wafers) - premade
Digby's Excellent Cake - premade
Hais - premade
Candied almonds - premade
=09
Saturday Late Night - Masque Ball
A Dessert Competition will be held as part of the ball; the ball =
arrangers are taking care of all other requirements.
Sunday Breakfast
Oatmeal - precooked; frozen; heated by boil-in-bag method
Assorted Fruit
Leftover dried fruit, etc. from feast
Apple juice
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