SC - Help!!

[Elaine Koogler]

Looks to me like you've got it pretty well in hand...especially given the limitations on your site!  I wish you well with what you've undertaken.  For the number of people you have, I just hope you have sufficient propane burners.  If you haven't already thought of it, I would suggest that you locate as many of those lovely turkey frier setups as you can.  They have a high powered propane burner and a large pot that sits over it...perfect for heating up much of the food you've listed.

Kiri

Brian Songy wrote:

> 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.
>
>         So....
>
>         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
>
> ===============================================================================
> 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
>
>                 Third Course
>                         Wafers - premade
>                         Dulce de Leche (served with the wafers) - premade
>                         Digby's Excellent Cake - premade
>                         Hais - premade
>                         Candied almonds - premade
>
>
>         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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