[Sca-cooks] Hotel interested in period food

[Yamil O Kiwan]

Well done. I suggest foods that are simple enough for the hotel to grab the
concept of period.

    Renaissance: 1454 - 1605
Artichoke Hearts with Nutmeg Butter - By this time, vegetables were becoming
popular side dishes not just part of the mix.

Braised Red Cabbage - Currently an infrequently used method of cooking
vegetables.

Almond Pear Tart - A tart of pears in marzipan was served to Pope Pius V at
a banquet.

    Medieval Era: 1060 - 1453
Brawn - A pate' of pickled pigs head & feet. Often called head cheese in the
deli department.

Here some simple ideas. Good luck with the hotel.

Thanks,
Jamal Damien Marcus

> From: "Michael Gunter" <countgunthar at hotmail.com>
> Reply-To: sca-cooks at ansteorra.org
> Date: Sat, 29 Jun 2002 09:13:39 -0500
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Hotel interested in period food
>
> My lady, Selene, is co-hosting the Known World Academy of the
> Rapier in October this year. It will be a a nice hotel here
> in Phoenix. Yesterday they had a meeting to discuss the food
> and other functions the hotel will be providing. The event
> coordinator for the hotel actually did some research into our
> little group and suggested that they serve "period" food at
> the event. She was thinking Renaissance fare (turkey legs,
> funnel cakes, etc...) but when Selene informed her about
> some of the realities the hotel lady asked if she knew any
> experts on the subject. To be fair, Selene was a bit reluctant
> to mention this to me, I tend to giggle and rub my hands together
> a lot. But the head chef of the hotel is willing to talk to
> me about making some period goodies for the event.
>
> These will be mainly buffet style noshes for the attendees,
> which will include not only rapier folk but also dance and
> Royalty since there is a Estrella War treaty meeting going
> on at the same time.
>
> This sounds just too good to be true.
> Heh..heh...heh.
>
> I have some ideas of what I want to present, but I'm also opening
> the floor up to y'all. What would you like to see presented.
> I'm thinking mainly late period recipes and stuff that is basically
> finger food or at least small bites. I'm going to be hitting the
> books for ideas but thought you would like to have fun with it
> as well.
>
> Gloating,
>
> Gunthar
>
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