[Sca-cooks] Feast quantities

[johnna holloway]

I always used a combination of banquet guidelines
from the professional books and then tweaked them.
Certain dishes are more popular than others; certain
dishes that are cheap are easy to provide in quantity
amounts, provided they are do-able and you have the serving
dishes or platters. Other things are simply specialty items
and that means one per person, no matter how good they are.

It isn't so much quantities as it is the "fuss" factor.
Hand making the pasta works well but it takes time; if you
double the amount served, it increases the time to where
you can't do the rest of the dishes.

Johnnae llyn Lewis  Johnna Holloway

Robin Carroll-Mann wrote:
>
> A topic that has been on my mind lately: what guidelines do you
> use for estimating quantities for feasts: bread, meats, starches,
> veggies, beverages, etc.?  For the purpose of this discussion,
> assume that the number of feasters is known in advance, and is
> unlikley to change.
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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