[Sca-cooks] crown tourney menu

[Patricia Collum]

The price as published was $8 with $2 off for members, I think $5 for kids
twelve and under and under 5 free (I'm not as sure about kid prices as both
of mine are teens). The menu differed from that listed in the event notice
as follows: There was to be a salad with raspberry vinegrette, assorted
breads and butters (not just french), a medley of fall vegetables that
turned out to be a small quarter of acorn squash and dessert wich turned out
to be Mrs. Smith's style pies. All in all it was a hearty enough meal for a
small event and I guess I just thought it would be embellished more for
coronation. I have not seen any of our feasts here done as fund-raisers. I
did hear that the cook had mundane stuff come up and maybe someone (with a
hat) had asked for a simpler meal or they ended up shopping at full price at
the last minute. Although I did see what looked like special food for the
head table it's not unheard of and hard to tell from a distance. It's just
that so many of my good friends are starting to talk about not going to
feasts any more, and I haven't even gotten a chance to cook one yet! At
least not by myself for the evening meal, I've been on a lot of crews where
someone else was running things and choosing the menu. I mean, I don't want
to learn tasty period cooking just for my mundane family and competition and
meet everyone at Denny's when its time for feast.

Cecily
----- Original Message -----
From: "Nick Sasso" <NJSasso at msplaw.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 12, 2002 12:08 PM
Subject: Re: [Sca-cooks] crown tourney menu


> I apologize in advance if I step on any toes with this post.  It could
> happen, and is not intended.  First, I would never have eaten at this
> meal due to the issues I would see with $8 for that menu.  Expertly
> cooked in a retail setting, the price if good.  At an SCA setting with
> my own personal expectation of meal and food item structure at a premier
> Kingdom event, I would pass and encourage others to do so.
>
> My first thought when reading the description of the meal is that there
> was a huge profit being made on $8 or unfortunate prices on food.  I
> don't want to spawn the three-headed demon of discourse on philosophy of
> pricing, I just am curious if it is common practice in that part of the
> counrty/kingdom to have profit margin in the feast costs.  Effectively
> shopped, there should have been much over $3 to $3.25 on the plate
> unless there was a large amount of cheese (the budget buster).
> Efficiently shopped, the cost could be lower.
>
> If the meal was indeed as described by the one person's point of view,
> I personally would be unhappy to the point of making polite and
> respectful conversation with the Feast Cook and Autocrat about my
> concerns.
>
> Please know that Your Mileage WILL Vary.  My estimates are based on my
> shopping experiences and some personal experiences.
>
> pacem et bonum,
> niccolo difrancesco
>
>
> ----- Original Message -----
> From: "Patricia Collum" <pjc2 at cox.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Monday, November 11, 2002 11:47 AM
> Subject: Re: [Sca-cooks] crown tourney menu
>
>
> > Nutritionally it is a meal, for coronation it was a dissapointment. I
> don't
> > know, I guess if I wanted this without anything special and SCA I
> could have > saved the 8 bucks and gone to a restaraunt. Or saved more
> and gone home, > many of my freinds are already doing that instead of
> feasting. We don't eat > much during the day in anticipation and do
> expect something more, I guess > maybe too much.
> >
> > Cecily
> >
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