SC - Running an Inn???

[maidenhair]

I dont know how many persons will want to run me out a town for this, but
how about something simple.  How many inns served the kind of meals we have
at feast?
why not serve something like a hearty beef stew w/ hunks of bread.  If you
are making a profit for your kingdome/shire etc 3.50 to 5.00 for a 1-2 cup
ladel, may be a good fee.  Several pots could be cooked before hand and then
frozen.
Maidenhair
- ----- Original Message -----
From: "Debra Hense" <DHense at ifmc.org>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 03, 2001 8:41 AM
Subject: SC - Running an Inn???


> I will be running an Inn for lunch and dinner during a
> single day at the War of the Lilies this year.  I have
> only done feasts before - never any Inn's.  So, I have
> a bunch of questions.
>
> Last year they served about 200 for lunch and a little
> more for supper - say 225.
>
> I will have a large (commercial-sized) grill available to
> cook on.  It may be hot and humid, or it may be cool
> and rainy.  What is best served under these conditions?
>
> I will be hauling the food in that morning.  What can
> be made ahead and easily stored?  What has to be
> made on site?
>
> What kind of prices would you pay for a lunch?  For
> an evening meal?  What kind of food would you expect
> to be available to select from?  What kind of amounts
> would you expect to receive for those prices?
>
> I would like to stick with period foods. Since my feasts
> tend to be country and time specific.  I would like to
> do that for the Inn also.  I'm thinking 15th either French
> or English. Or, I could do both and call it Norman cooking.
>
> I would appreciate any help, hints or commentary.
>
> Thank you
> Kateryn
>
>
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