[Sca-cooks] Catering question.

[Elaine Koogler]

I haven't personally dealt with it, but know that several events were
held at the Red Lion Inn in Blacksburg, VA with their staff fixing the
feast.  Generally, it was pretty good, but non-period things kep
creeping in (like tomatoes in the salad), so you might want to keep a
close eye on just what they're doing!

Kiri

Ruth Frey wrote:

>         Greetings!  It's beginning to look like our local
> group will be hosting a large event at a hotel/confrence center
> next summer; the hotel has been very friendly and helpful
> (they don't seem to mind the idea of herds of people in
> outlandish clothing).  They *do* require that all food
> be prepared by them (no outside stuff brought in for the feast),
> but have proven quite open-minded about having us provide
> recipes and some more exotic ingredients (galangal, etc.).
>         Has anyone had any experience with having an outside
> party prepare food?  Anything in particular to watch for
> or avoid?  I've eaten in this hotel's restaurant before, and
> the food was *very* good, if not terribly Medieval, so they
> are at least competent.
>         I'll be interested to hear what folks have to say. :)
>
>                 -- Ruth
>
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