SC - Trenchers Oh my!

[Decker, Terry D.]

The key point is the medieval methods were structured to provide portion
control, reduce wastage and prevent pilferage.  The idea is to follow the
medieval methods rather than to play modern games with the food.  However
the medieval methods introduce a certain structure into the meal which is
not common at SCA feasts.

I'm not interested in portion control other than being certain everyone gets
what the paid for and if I meet break-even, who cares about wastage.  I'm
also not particularly concerned about likes and dislikes, since I prepare
menus with enough variety for most people's tastes.

But the idea of controlling the hall and serving in a period manner to add
to the elegance of a period menu appeals.

Bear 


> This bit reminded me of an event feast from several years back.  The cooks
> 
> for that event sent out everything in portion control.  What a mess.
> There 
> were six of us at our table; we got six meatballs on one platter, six 
> sausages on one platter, six of everything came out on seperate platters
> at 
> seperate times.  The feast (or "snack" as it came to be known) took hours!
> 
> And I know for certain that all the food that had been prepared did not
> even 
> make it out to the hall. (I know, cuz I helped in the kitchen for awhile, 
> nothing I worked on came out).
> 
> I'm sure there can be a good way to do this type of thing, but you will
> find 
> that there will always be lots of leftovers and toss outs.  We try very
> hard 
> to plan feasts and buy supplies with a strick portion control in mind, but
> 
> it seems there is always too much of something.  We have been very 
> successful with many of our plans, but you just can't know who out there 
> just "won't touch" certain foods.
> 
> I will be very interested in hearing more about your finds and trials.
> I'm 
> sure you will keep us posted.
> 
> >I've started looking at the logistics of period feasts and I'm finding
> them
> >very complex and ordered for portion control and reducing wastage.  I'm
> >considering trying to present the fare and control the hall in a period
> >manner sometime in the future, but when I do so, I will need to provide
> an
> >informational sheet about what is occurring.  The actual dynamics of the
> >service are different enough from the standard SCA feast that the
> populace
> >will need to be educated as to what is occurring and what is expected of
> >them.  Such is likely the case with your trenchers.
> >
> >Bear
> >
> Olwen
>