[Sca-cooks] Order of serving food

[Elaine Koogler]

I've not ever done it, but it sounds like a really cool way to do the
feast!  I have frequently served fruit and cheese on a dessert
table...nuts as well...and they have always been well-received.  And I've
always thought that the traditional way of opening a feast, at least in
Atlantia, with bread, butters, cheese and maybe a soup is way overdone.  I
like to open with things like pates, pickled veggies...and at one feast, I
opened with fruit rissoles.  All of these have always been well-received.

Hope any/all of this is a help to you!

Kiri

Robin Carroll-Mann wrote:

> My proto-incipient canton is probably holding an event this winter,
> and I am to be head cook.  I am (of course) planning a Spanish
> feast, and have already started testing recipes.  I'm shuffling around
> dishes, trying to decide what goes in which course, and I had a
> thought.  What if I served the period food in a period sequence?  I'd
> start with bread and fruit and sweets (I'm thinking peach pits, here),
> continue with two courses of main dishes (both savory and sweet),
> and finish with cheese and nuts and possibly olives.  Has anyone
> tried this?  How did the feasters react?
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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--
Elaine Koogler

     "A stroke of the brush does not guarantee Art from the bristles"

                                                     --  Kosh