SC - rare foods at feasts-rant

[Philippa Alderton]

>>> Catherine Deville<catdeville at mindspring.com> 9/22/00 10:48:56 AM >>>
<<<<<<  I know that I've been out of things for a while, and that things may have
changed, but the last time that I had access to a Popular Chivalry, event
fees were still mostly feast-inclusive, so the feast fee was part of the
event fee.  In which case one does not have the choice to go "off board"
without incurring additional expense for your meals.  While this may not be
a problem for many, for others (I started as a poor student, so my
perspective often comes from that place) it's not reasonable to expect them
to pay for an event which includes feast and then hop out to McD's.>>>>>>

I have not done the obligatory run through the September issue of Our kingdom newsletter in Meridies, Popular Chivalry, but the last 6 events I attended all had an option in the flyers, and at the door, to attend off-board for a reduced fee.  I recommend you check that option for any event you attend in Meridies as it is customary if not Law.  

Ras, as well as many cooks in Meridies make the menues available prior to the event in order to afford informed choice.  If one is disposed to food preferences or non-preferences, it would fall to the consumer to check the product purveyed.  I as a cook can and always will make reasonable effort to advertise my wares, but really cannot be reasonably expected to contact each individual who plops down a crisp $5 bill to make sure they are satisfied with the meal . . . let alone everyone who expresses passing interest in my meal.  I will strain to my last energy to be generously hospitable, but have professional and personal standards that must also be assuaged.  The precarious balance that defines the cook, in my own humble estimation.   The last feast I did with Lady Cailtin had a total of 27 different recipes cooked, comprising 3 courses of 3-5 dishes (plus sauces) each plus a 'sampling' dish for each course, plus a substantial appetizer table set, and dessert course.  If they didn't get food to eat, I suspect it to be their fault.

Bottom line:  Once you pay your $5, you are trusting me to provide the satisfactory meal.  If I don't , let me know and/or don;t trust me with your food money again.  If you don't complain to me first, then don't dare complain!  (And you had better have told me about food alergies before hand if you want sympathy)

In regards personal choices and helath needs:  I will make provisions to anyone who takes initiative more than 5 days before the event to contact me and ask.  I have always advocated makingthe feast available to people regardless of legitimate physical limitations (I won't change my menu because someone thinks onions are yucky and wants to be able to eat my egurdouce . . . they get to eat everything else, sorry).  If someone takes the effort, they will usually be rewarded at my table.  Choices are acceptable from a cook's stance, to a point.  This isn't a cafeteria, after all.  Try telling the Duke of Naples that the wedding Feast his master chef needs to be changed because you cannot eat pork . . . not likely you'll get invited again.  Not exactly the same, but it iluustrates the need for the guest to provide a certian generous hospitability as well.

amen.

pacem et bonum,
niccolo difrancesco