[Sca-cooks] serving schedule

[Elaine Koogler]

When we do oriental feasts (Japanese, Chinese, etc.) we usually fold up the
legs of the tables and rest the table tops on milk cartons, you know, the
plastic kind that milk gets delivered in.  We suggest that folks bring
cushions, throws, rugs, etc. to sit on.  We also provide regular tables for
those who do not feel comfortable sitting on the floor.  Everyone has seemed
to enjoy this as a different way of doing things from the standard feast
setting.

Kiri

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of
bonneoftraquair at netscape.net
Sent: Saturday, January 26, 2002 4:16 PM
To: sca-cooks at ansteorra.org
Subject: RE: RE: [Sca-cooks] serving schedule



>
>I've always wanted to do a true medieval Arabic feast served in the
>traditional manner... all the food served at once on common trays, on
>carpets on the floor. The people just eat straight off of whatever trays
>look yummy. With their fingers, of course! I realize of course that this is
>pretty much unrealistic for a feast....
>
>Madhavi


I have been in a kitchen for a feast at which the legs of the banquest
tables were left folded, and the tables placed on rugs and blankets. In
addition to making up for the lack of middle eastern style tray tables, this
layout served to define group sized serving/eating areas and walkways for
the servers so that sprawling diners wouldn't be in the way. Diners had been
encouraged to bring cushions, pillows and rugs of their own and quickly
adapted feastbaskets and stools to be sidetables for drinks and such.

I only know they did this, not how well the idea went over.  I was in the
kitchen and didn't even know of it until they called the staff out and the
entire barony appeared to have been magicaly shrunk to hobbitt sized.  Then
I was startled by receiving my Order of the Kittyhawk.

A startling evening all around, for me.


Bonne

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