[Sca-cooks] Catering question update.

[Ruth Frey]

	Greetings!  First off, a big thank-you to all
the folk who offered advice on how to have a hotel cater
a feast -- I forwarded all your responses (on the group,
and in private) to the local head of our culinary guild,
so she could go over them, as well.  Much appreciated!
	We have since made a trip to talk to the catering
coordinator at the hotel, and things are looking very
hopeful.  Among other things, this isn't your average
hotel/conference center -- it's attached to the Couer
d'Alene (Native American) Casino here in North Idaho.
There are many Native American gatherings (meetings,
powwows, etc.) held there, and the hotel cooking staff
is used to making up such exotic dishes as roast buffalo
hump and baked camas bulbs for these special occasions.
So, they have handled unusual recipes and ingredients on
a regular basis already.  The head chef is supposed to
adore new and unusual recipes -- and the hotel pastry chef
is known for her exotic and elaborate wedding cakes
(think sotelties!!).
	On top of that, since this is a *tribal* business,
there's a very good chance that they could supply us with
a venison dish, at a reasonable cost -- frumenty and venison
for real!
	Also, since this is a casino, they don't expect to
make much money on the hotel and restaurant.  They are
very up-front about preferring to pack in the bodies and let
the casino do the rest, profit-wise -- making their prices
*very* reasonable.  Another side benefit is that they love
a show, since that attracts customers.  So, a big bunch
of people on weird clothes is exactly what they want --
they don't care if we freak the Mundane guests; in fact,
that would be a plus, according to the lady who talked
to us.  It also sounds like there are a bunch of the staff
who would be willing to get into garb to help with the
atmosphere and such -- Ducal tabards it is!  :)
	We'll be sending them sample recipes soon, and
working out when to talk to the head chef and the pastry
chef.  So far, it's looking good.  If folks are interested,
I'll keep you updated.  *I'm* psyched, that's for sure!  :)

	-- Ruth