[Sca-cooks] A couple of buffets I'm doing

[Michael Gunter]

Okay. There hasn't been near enough food
content lately. So I'll post a bit.
I've volunteered to provide a couple of
sideboards over the next couple of months.
One totally mundane so I got to play a
bit.

The first is for a friend, Master Robin
of Gilwell, who is having a gathering to
celebrate his Ph.D. Since neither he nor
his wife enjoy cooking he asked me to
set up a sideboard dinner for around 20
people. One small problem: His wife cannot
have any polyunsaturated fats.

So, trying to keep a balance here and talking
with a friend who is aware of the diet she is
on we came up with this tentative menu.

Rotisserie Porkloin

Roasted Chicken

Grilled Vegetable salad with Couscous
(I got this off the Naked Chef)

Fresh fruits in honeyed yogurt

Toasted Afghan bread with olive oil/garlic/
cracked pepper dip and homemade tomato sauce
dip.

Pizelles molded into bowls with cheesecake
topped with berries inside.

The wife probably can't have the cheesecake,
porkloin, and olive oil dip. But should be
able to eat everything else. Estimated cost is
$50.

The next buffet is for our Coronation in July.
There are supposed to be a lot of visiting Royals
as well as the current Crown and heirs and various
entourage. There is no kitchen on site but I will
have electricity and indoors.

I'm making this for around 40 people to graze on
for around 4 hours.

Roast beef with garlic/pepper and cameline sauces
as well as homemade mustard

Chicken in Sage Sauce (or maybe individual Icelandic
Chicken made with boneless thighs and turkey bacon
so non-red meat/pork eaters could enjoy)

Ember Day tarts

Cuskynoles (the large ravioli types)

Apple frittours with homemade marscapone cheese

Savory cheese wafres

A Salat of Lentils

Roasted Carrot Salat

Breads, fresh fruit and raw veggies

Lemon Beer from a gargoyle fountain

There should be a good mix of sweet & savory
as well as textures. All of these dishes will
do well at airconditioned room temps for a
time. There will be a large variety to make
the table look nice.

I may add or subtract dishes as I look into
ingredients but this is the working menu
so far.

Gunthar
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