SC - What's the oldest thing in your fridge

Wed Jan 17 18:32:22 PST 2001

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In a message dated 1/17/01 5:49:56 PM Mountain Standard Time,=20
kareno at lewistown.net writes:

>=20
> >>     So,  Constance,   tell us about the feast!!  what did you do best?=20=
=20
>> what was not-so-good?
>> What would you do different?  tell us the menu, and such . . . .
>> =20
>>     Yes,  I was there,  but I'll let you start the commenting=20
>> =20
>>     Caointiarn
>>=20
>>=20
>>=20
>=20
>=20
>=20
>=20
>=20

Well, I am still working on the "post-mortem" and will post more on it later=
=20
if you all really want to hear it.  But can pass along a few tidbits now for=
=20
future feast stewards.

1.  Walk-in Refrigerators are kept at a lower temp than household types and=20
require extra time for defrosting frozen items.  Esp. when you are defrostin=
g=20
20 full sized capons.  This one bit of lacking knowledge put the entire feas=
t=20
an hour behind and is a mistake I will not repeat in the future.

2.  If you are going to serve deep fried fritters, either only do one type o=
r=20
start cooking them 2 hours ahead of serving time and keep them in a warmer.

3.  Have back-ups on top of back-ups on top of back-up for your major jobs.=20=
=20
Even the most reliable person in the world can be prevented from attending=20
the event by something like a car accident (my primary clean up manager and=20
back-up server manager rolled her truck on the way down and I had no idea=20
what she had planned or who she had signed up)  (she is ok BTW).

4.  The main thing that made the feast good was something we have seen on=20
this list before but it bears repeating.  Test all recipes in advance.  Most=
=20
esp. test them on people who don't like those sorts of dishes.  If you can=20
prepare that dish so those people like it then everyone else will too.

5.  Make a timing chart.  I had intended to do this but let it slip and that=
=20
is what caused the major problem with the feast as some dishes were started=20
too late while others were prepared too early.  MY fault entirely as I did=20
not have explicit instructions as to when the dishes should be started and=20
could not be everywhere at the same time.

The feast itself seemed to go over well if such can be based on comments fro=
m=20
the feasters.  The menu is listed below.

Throughout the meal:
Various breads (Pan de main, garlic bread and a heavy wheat bread) and=20
flavored butters
    Beverages to include water, apple juice, flavored hot almond milk=20

First Course:
Deep fried breaded appetizers consisting of salmon, cheese  sticks, and=20
mushrooms.  Cameline Sauce, Curry Sauce and Savory Cream Sauce for dipping
    Salat (baby greens and herbs with oil/vinegar dressing)
    Sardinian Savory Soup  (Chicken Stock with herbal flavorings)

Second Course:
Baked Capon in marbling sauce
    Guissell (Herb and Breadcrumb stuffing served on the side)
    Honey glazed vegetables
Saut=E9ed Leeks & Mushrooms  =20

Third Course:
Stuffed meat rolls (think early rouladon made with venison)
    Chardwardon (burgundy pear sauce)
    Mediterranean Rice (wild rice with chicken, almonds, and veggies)
Tarragon Peas with Scallions saut=E9ed in Olive Oil
   =20
Dessert Course:

    Sugarpaste subtlety surrounded by small desserts such as:
various tarts (cheesecake, cherry, quince), and pynade (honey candies).=20

Some things that added to the feast were using children as the servers, =20
baking all the bread so quality was maintained, and making many of the dishe=
s=20
in advance so less work was required of event attendees the day of the feast=
.=20
=20

More later after I recover a bit more energy.

Constance de la Rose

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<HTML>In a=
 message dated 1/17/01 5:49:56 PM Mountain Standard Time,=20
 kareno at lewistown.net writes:
 
 
 <BLOCKQUOTE TYPE=3DCITE style=3D"BORDER-LEFT: #0000ff 2px solid; MARGIN-=
LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">
 <BLOCKQUOTE TYPE=3DCITE style=3D"BORDER-LEFT: #0000ff 2px so=
lid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">  &nbsp=
; So,  Constance,   tell us about the feast!!  what=
 did you do best?  
 what was not-so-good?
 What would you do different?  tell us the menu, and=20=
such . . . .
 =20
    Yes,  I was there,  but I'll=
 let you start the commenting 
 =20
    Caointiarn
 
 
 </BLOCKQUOTE>
 </XMP>
 
 
 
 </BLOCKQUOTE>
 
 Well, I am still working on the "post-mortem" and will post more on it l=
ater=20
 if you all really want to hear it.  But can pass along a few tidbit=
s now for=20
 future feast stewards.
 
 1.  Walk-in Refrigerators are kept at a lower temp than household t=
ypes and=20
 require extra time for defrosting frozen items.  Esp. when you are=20=
defrosting=20
 20 full sized capons.  This one bit of lacking knowledge put the en=
tire feast=20
 an hour behind and is a mistake I will not repeat in the future.
 
 2.  If you are going to serve deep fried fritters, either only do o=
ne type or=20
 start cooking them 2 hours ahead of serving time and keep them in a warm=
er.
 
 3.  Have back-ups on top of back-ups on top of back-up for your maj=
or jobs.  
 Even the most reliable person in the world can be prevented from attendi=
ng=20
 the event by something like a car accident (my primary clean up manager=20=
and=20
 back-up server manager rolled her truck on the way down and I had no ide=
a=20
 what she had planned or who she had signed up)  (she is ok BTW).
 
 4.  The main thing that made the feast good was something we have s=
een on=20
 this list before but it bears repeating.  Test all recipes in advan=
ce.  Most=20
 esp. test them on people who don't like those sorts of dishes.  If=20=
you can=20
 prepare that dish so those people like it then everyone else will too.
 
 5.  Make a timing chart.  I had intended to do this but let it=
 slip and that=20
 is what caused the major problem with the feast as some dishes were star=
ted=20
 too late while others were prepared too early.  MY fault entirely a=
s I did=20
 not have explicit instructions as to when the dishes should be started a=
nd=20
 could not be everywhere at the same time.
 
 The feast itself seemed to go over well if such can be based on comments=
 from=20
 the feasters.  The menu is listed below.
 
 Throughout the meal:
 Various breads (Pan de main, garlic bread and a heavy wheat bread) and=20
 flavored butters
 Beverages to include water, apple juice, flavored hot almond milk=20
 
 First Course:
 Deep fried breaded appetizers consisting of salmon, cheese sticks, and=20
 mushrooms.  Cameline Sauce, Curry Sauce and Savory Cream Sauce for=20=
dipping
 Salat (baby greens and herbs with oil/vinegar dressing)
 Sardinian Savory Soup  (Chicken Stock with herbal flavorings)
 
 Second Course:
 Baked Capon in marbling sauce
 Guissell (Herb and Breadcrumb stuffing served on the side)
 Honey glazed vegetables
 Saut=E9ed Leeks & Mushrooms =20
 
 Third Course:
 Stuffed meat rolls (think early rouladon made with venison)
 Chardwardon (burgundy pear sauce)
 Mediterranean Rice (wild rice with chicken, almonds, and veggies)
 Tarragon Peas with Scallions saut=E9ed in Olive Oil
 =20
 Dessert Course:
 
 Sugarpaste subtlety surrounded by small desserts such as:
 various tarts (cheesecake, cherry, quince), and pynade (honey candies).=20
 
 
 Some things that added to the feast were using children as the servers,=20=

baking all the bread so quality was maintained, and making many of the d=
ishes=20
 in advance so less work was required of event attendees the day of the f=
east.=20
  
 
 More later after I recover a bit more energy.
 
 Constance de la Rose</HTML>

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