SC - Theme Menus What would you like your hall to look like?

[BaronessaIlaria@aol.com]

On this note I just wanted to add a question... 
Oh yeah Hello the  list...

Having been on the comittee for what turned out to be my third event,
and haing recieved fairly good reviews, and a Silver Nautilus.  I was
curious what kinds of decor had been used for Themed Feasts around the
country and beyond.  I understand trying to be period correct, I even
appreciate it.  But this  is a subject that I did not see  alot of info
on.

Here is the background... Passage East III was the event, 1490's Italy,
the Medici's are throwing a feast and ball.   I was  asked to decorate
the  hall.  The theme for the Ball was An allegorical Masquerade Ball. 
We divided the hall into the 4 seasons Spring Summer Fall Winter. The
Head Chef didn't seem to have a problem with the set up and I think the
decor even  complimented the meal.  
(BTW I do have pictures online if you wish to see what I am talking
about) 

Personal background... 

I am a theatre person, (not working in the field granted but
nonetheless...) so the Autocrat said basically to make it pretty... 
That I accomplished (well at least I like to think so and since Her
Royal Majesty commented I guess I did.)  

Now my problem is I was only moderately period correct... (Read Scenery
theatre style) 
The Medici Palazzo does have a fountain in the courtyard, however it
isn't made of styrofoam, and doesn't really look a darn thing like the
one I did.  (Let's here it for old set pieces that are laying around
though...)

Yes stained glass is period but I doubt that our  Cantons Crest was
around and certainly was not made of Plexiglass.

Yes there are tiled floors in the Medici Palazzo but they are not in the
pattern I used nor are they in the Canton's colors...

And finally I am sure that  the columns that are in the Medici Palazzo
don't fall over when someone breathes on them  wrong... (Not to mention
they aren't made of aluminum siding...) 

Not to mention I am pretty sure Botticelli  used tempra paint and not
latex and I bet his canvases are fairly  square... 

Now my questions... 
How much would all of that bother you if you were at that feast?  Would
you just get the "magic" that the theatre person tried to create? Or
would the non periodness of it destroy it?  As a head chef what would
you like to see done with it? How could the food be incorporated? (That
is the one thing I wish could have done...I wish I had gotten with the
head chef, Feast  steward, food guy whatever we call him... and found
out if there was a theme to the food part of the feast...and then
incorporated it.) 
Should we ignore the flair and let the food speak for itself?  Would you
rather eat in a VFW Hut with their stuff on the walls or would you
rather have the scenery? If your sword is going to go through the
"rocks" on the fountain then would you rather not have the fountain? 
and finally what could I do to make the dream even more real?  

Once again I can post the web address  to the pictures... 
I  am simply looking for some input before my next event.

Rest assured I would love to do 100% period decor but I think the cost
would be ridiculous and the end results would be cumbersome.  

Thanks 
Nicholas of Falcon Cree


Chris Stanifer wrote:
> 
> --- Joe Pelfrey <joepelfrey at hotmail.com> wrote:
> 
> >  I was
> > wondering what the general
> > opinion was on doing theme menus as opposed to
> > eclectic menus?
> 
> I, for one, think it is perfectly acceptable to do
> both.  While a themed menu (or one which is consistent
> with the 'theme' of the event) can help to evoke the
> feeling or illusion of being transported to a certain
> place or time, an eclectic menu can be just as
> enjoyable, provided the food and company are good.
> 
> It really depends on the cook, and the feast steward.
> 
> Balthazar of Blackmoor