SC - Help!!

[Brian Songy]

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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.
=09
	So....
=09
	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
		=09



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