[Sca-cooks] vegetarian

[Barbara Benson]

<Katherine>  Perhaps even better, most vegetable dishes are
> less expensive than meat dishes, so you can have more of them and give
> people a bigger feast, or get some more special ingredients, or support
> more half-price servers or special presentation items to give your event
> a bit extra class.

Greetings,

I do not know about the area in which you live, but for my area this is
patently untrue. I have a much easier time finding beef chuck for .79/lb and
pork butt for .89/lb than I do good quality veggies. Now, if you want
carrots, I can buy carrots all day long for cheap prices, but when you get
into the good veggies they are vey expensive. And if I was trying to cater
to vegitarians I would want to give them good, fresh, out of the ordinary
veggies - not canned green beans.

I have found, when doing pricing that the most expensive thing I put into a
feast is usually the cheese, then specialty veggies, then the meat (unless I
am serving salmon).

Again, this might just be a symptom of where I live! :)

>There are dozens, if not hundreds, of period vegetarian recipes.  I have
about 10 right here, all Elizabethan >from the 3 or 4 cookbooks I have
readily to hand.  I have a webpage listing a bunch more from other
>sources.

I would love to see this (alot because I am teaching a class tomorrow
night), could you possibly post the URL?

Glad Tidings,
Serena da Riva