SC - portion control and planning

[Stefan li Rous]

Iasmin de Cordoba along with some interesting comments on food
decoration 
said:
> I took home three pies, a gallon ziploc of gourmet
> cheese, and some onions. Not bad for two feasts, above and below, that served
> about 210 people overall. 

This was two different feasts served at the same time, one above the salt
and one below? I've often thought this would be a good way to provide
a period feast for those who like those and one that was just good
food for the others. Please give us more details. Did you charge
different prices? How did you handle the logistics of creating and
serving this? What were the menu differances?

- -- 
THL  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****