[Sca-cooks] RE: Hotel interested in period food

[Michael Gunter]

>what I expect any consultant, professional or
>otherwise, on period food will be up against is a strong concern for
>cost, and an assumption on the part of the chef that his aesthetic
>sense is more developed than anybody else's, and that this is in fact more
>important than the historical aspects, even for a group of
>consumers who are members of a group whose stated purpose involves
>the study of history.

I had all of these concerns in mind when I heard about this. So
the first thing I did was check their catering menu and the cost
the autocrats are planning on spending for food. Then I took the
usual catering menu and used that in my planning. Hopefully
the cost shouldn't be too much different.

Second, I've researched recipes that will be at least somewhat
familiar with both a modern chef and the modern tastes of the
majority of SCA folk.

Third, the dishes I'm looking at are all of the finger food or
"Swedish meatball" variety. Either things eaten with the hands
or that can be served on toothpicks.

I haven't yet met with the cook so we'll have to see just how
willing he is to hear about special dishes. That will be the
major test. But this stuff can easily be done in a modern
kitchen with modern tools and not much different from what they
usually prepare.

Here are some dishes I'm presenting:

Boar in Comfit (easy version)
Basically take equal parts white wine and honey. Warm and let it
thicken. Add ginger powder and some pepper. Then dredge cubes
of ham in the glaze.

A large tray of assorted tarts including strawberry, cheese, apple,
and spinach.

A large platter of cheese, fruit and crackers. Mainly because
they are serving a lot of wine and Selene wants it. And this
isn't exactly "unmedieval".

Apple fritters.
Apple slices dipped in beer batter and deep fried. Served with
powdered sugar.

White Leach
Cubes of milk jello flavored with sugar and rosewater.

Charmerchande (Braised Lamb)
Cubes of lamb braised in a broth of breadcrumbs, salt and herbs
such as parsley and sage.

Alows de Beuf (stuffed beef rolls)
Round or flank steak, pounded thin and rolled around a filling
of hardboiled eggs, parsley, onion and spices. Served in a sauce
of vinergars and spices, thickened with hardboiled egg yolks.

Mussels steamed in white wine and herbs.

Funges
Mushrooms and leeks cooked in broth and spices.

Add some nice pastries and such and I think this won't be
too far from the norm. It will take some discussion but at
least I have a direction that we will go in.

>Maybe you should reserve about 10-15% of your emotional
>involvement with the project, to kind of protect yourself if it turns out
>like that FoodTV thing that happened here a year
>or so ago...

I'm enjoying the exercise. If it doesn't fly it's no big deal.
But this is fun. And I'm inspired to do another feast again. Now
I just need to find an event.

>I guess I'm saying, expect the worst, hope for the best. Most things
>end up somewhere in between.

Ah, the joys of being a pessimist is that you are never truly
disappointed.

>Adamantius

Gunthar

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