[Sca-cooks] German Feast Success - long

[Decker, Terry D.]

> > Second Bear mistake:  I should have taken over that back
> table for the
> > baking.
> This makes sense to me.  Too bad I didn't think of it.

I didn't think of it at the time, probably because I was tired and
concentrating on the pastries.  Anyway, it's a logistical consideration for
the next time.

> I think we could have cooked all the raviolis in two
> stockpots, with enough
> broth.  I suggested this, but was veto'd.  I could have
> pulled rank, but I
> figured the cooker would take the suggestion and run.  Oh,
> well. Next time I'll
> pull rank.

The trick is to do them quickly in apportioned quantities, so you can go
from the pot to the bowl, then drop the next batch without chilling the
liquid too much.  Don't just overrule your cook, tell them why you want
something done in a certain way.


> not noticed
> > the delays in getting ravioli and red cabbage to the table.
> Side note:  I thought there was a long delay, too, but
> several feasters stopped
> by on Sunday morning to thank us for allowing them time to
> eat and chat between
> courses. "You can please some of the people some of the time...."

Between courses, not between dishes.  The planned 15 minutes between courses
is too short for comfortable gorging and I think you found it unworkable due
to delays in the kitchen.  The reality I've found is courses seem to flow
naturally at 25 to 30 minute intervals.

> >
> > BTW, cold dishes, such as the cucumbers, red cabbage, and
> apple sauce can be
> > portioned out to bowls early in the preparation and stowed
> in the cooler on
> > baking pans.  That way they can be pulled out prior to a
> course and simply
> > be added to the serving tray to cut the set up time.
> Now you tell me!

Sorry.  It's a caterer's trick.  Preparing food for presentation in advance,
saves time when the serving starts and the clock is running.  It also cuts
down on the number of people falling over each other doing prep.

> They didn't need my documentation to have fun with the food.
> There were
> doughball fights made from your semmel.

I was thinking of an intellectual game rather than a physical one.  Besides,
the rye makes the better weapopnry.

> Hem, we're having a cooks' guild meeting next month.  The
> challenge to the
> group is "We're going to have a war at a primitive site.
> Feast for 100 (does
> NOT include comps).  Oh, and you only have a $500 budget.
> Extra points for
> documentability. I was already thinking about this before
> feast on Saturday.
> Wanna build a beehive oven to bake bread in?

$5/person?  I've done it for less, but the bread was baked off-site.  Most
hornos are too small to do bread for 100 in a reasonable time.

>
> Liadan
> PS. With your permission, this email will be included in a
> Cooks' Guild
> Handout, tentatively titled, "First Feast: How to survive as
> Feast Steward."
> Gwennan told me she'll write a chapter on expediting service
> and servers.

Sure, go ahead and use it.

Bear