SC - Theme Menus

[Decker, Margaret]

Well I for one prefer staying within a region and a time period. Bear is
getting better and better at this. Just ask anyone who got to eat his
Elizabethan last fall. I think it adds to the fun since you are eating
dishes that may well have been served together at a real period feast. Isn't
that a part of what we are striving for. I know Anne Marie has specialized
in French recipes from a specific time and the feast I had that she headed
up was wonderful. I don't think there's much problem for including say a
single French recipe from the same period as your mainly  Flemish feast as
there would have been some cross over in knowledge.
We cover a very wide spread of both time and areas so picking one for a
feast is again in my opinion more fun. Then next time do something
different. So many wonderful recipes so little time. Margarite 

Hello to the list,

I haven't been able to participate in quite awhile and am enjoying the 
chance to read some of your posts again.  I was wondering what the general 
opinion was on doing theme menus as opposed to eclectic menus?  I am not 
referring to a feast in conjunction with a theme event, more in the case of 
a yule revel or generic camping event.

The last couple of feasts that I participated in were all from one region, 
Mediterranean, and I have a couple of menus in my head that are fairly 
eclectic - mostly made up of dishes that looked fun to do.

Is the general opinion to stay within a region or time period? Does it 
really matter as long as the food is edible? <g>

Thanks,

William Palfrey