[Sca-cooks] Feast quantities

[Robin Carroll-Mann]

On 21 Jul 2002, at 15:21, Christine Seelye-King wrote:

> Very often, the Autocrat will come up with a figure for food that fits
> in with the overall event cost, and then assign it to the Feastcrat.
> Start by deducting the amounts for other meals such as breakfast, to
> determine the actual amount you have for each diner.

No other meals to be concerned about.  I believe that there will be
a dayboard, but it is not my responsibility, nor sharing my budget.
I have a per-person budget allotment.

[snip]

> Overall, planning your menu is a balancing act between food costs
> (dollars), percentage of the type of food from each
> category(quantity), and the size of the items in ratio to the rest of
> the meal (ratio).

Yes.  I admit to looking wistfully at quail ($5 each), and partridge.
And I have this great recipe for truffles, which would only require at
few ounces per person.  At $20 per oz., that would be.... ::sigh::

Thank you for the information and the various calculations.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net