SC - Lasagne Challenge

[Elaine Koogler]

I'd definitely be interested in your recipes, if you don't mind sharing.  If you
wish, you can send them directly to me as an attachment file or zip file.

Thanks!

Kiri

Catherine Hartley wrote:

> ----Original Message Follows----
> From: "Diana L Skaggs" <upsxdls at okstate.edu>
>
> Melbrigda said, "I also think that those that serve deserve some sort of
> payment for their service.  If I have a full staff that is made from
> members of my group, their payment would be to eat first (or at least first
> of each remove) and (depending on the number) a small token of my personal
> thanks.  If I were relying on volunteers of the guests I would at least
> provide a nice desert just for them and perhaps a small token of my
> personal thanks."
>
> (snip)
>
> This past weekend myself and Fra niccolo diFrancesco presented the Feast at
> Meridies Corwn List.  We had a few logistical issues on staging the feast
> (stemming from not thinking ahead to bring or ask for extra tables) but here
> are a few of things that went well for us:
>
> 1. We served the kitchen crew lunch. (non period, eat quickly --pizza and
> other munchies)
> 2. We rewarded the casual volunteers with a token: confits (M&M's)and
> handmade chocolates...
> 3. We rewarded the "all day long" working crew with spice jars filled with
> an ounce of an interesting period spice (grains of paradise, or what have
> you)
> 4. We set aside food for the kitchen crew and servers.
>
> Incidentally, we used dedicated servers, and high table servers. It worked
> really well. We served individual foods per platter and sent the whole
> course out, one dish after anoather. We ended each course with a palate
> cleanser/sweet dish, after which the hall steward announced the next course.
> We ended the feast with candied nuts and spices, and preserved orange peels.
>
> We sent out so much food, that we put the last remove (which we only
> prepared in small amounts, anticipating that people would be full) on one
> platter.
>
> We did have a large number of extra High Table dishes that we made extra for
> the populace to sample. This seemed to be a big hit...
>
> My goal has always been to have people enjoy working in my kitchen. However,
> it was a large feast, so some folks were pretty darned tired by the end,
> including myself and my co-cook, niccolo. People told us it was fun in our
> kitchen, so I guess, we managed to meet that goal.
>
> If anyone is interested, I have the recipes in a cookbook available in .pdf
> format or in a mastercook 5 file. It is too big to post to the list. I may
> pick a few of the recipes to post for things I haven't seen before...(Spelt
> tort from the Neopolitan collection, yummm)
>
> Caitlin of Enniskillen
>
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