SC - Re: First feasts

[Hupman, Laurie]

My first feast was last May, at Spring Collegium.  It was pretty small,
maybe 75 people?  I'd been mostly lurking on this list for probably 6 or 8
months prior, and was absorbing an awful lot of material.  The whole feast
came from Alia Atlas' online translation of "Ein Buch von Guter Spise," with
the exception of bread and flavored butters served during the first course,
and spaetzle served in the third.

The menu was:
First Course
Bread
Garlic Butter
Honey Butter
Pickled Vegetables
Chicken and Pear Stew

Second Course
Puree of Rice
Ruzzige Cake
A Fladen of Fish
A Food of Beans

Third Course
Roast Beef
Swallenberg Sauce
Yellow Garlic Sauce
Spaetzle
Carrot Puree

Third Course
Apple and Walnut Tart
A Clever Food of Plums

I tried out most of the recipes ahead of time on my friends, but wasn't
really good about writing down the recipes as I went along.  I've re-created
most of them since then, but haven't really done anything productive like
putting them into a file or on a web page.  I also learned the value of
planning and pre-cooking.  The feast went well, and it was served on time,
but I wasn't really happy with the production.

Rose