[Sca-cooks] Cost of feast

[Marcus Antaya]

Up here in Canada, we can't DO a feast for less than $10. I'll charge $12 if
I can.

We do it up right, but it costs the moon for some stuff.

Gyric

> Ok I understand the HIGH COST of Coronation feasts, you are trying to
> impress the Kingdom brass (so to speak) but for a regular event, where the
> King or Prince (for principality types) is a possiblity but not certain
what
> is the usual things you expect to see? Such as types of food ie how many
> meats, veggies so on, how many courses, that sort of thing.
>
> Thorbjorn
> ----- Original Message -----
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Tuesday, November 12, 2002 8:30 PM
> Subject: Re: [Sca-cooks] Cost of feast
>
>
> > >Ok I realize that this kettle of fish varies by region, what do you
> expect
> > >to receive at feast priced at the following levels? $12, $10, $8, $5-7?
> > >Also what do you expect for a lunch at $3?
> > >
> > >Curious,
> > >Thorbjorn
> >
> > Well, here in Bright Hills, Atlantia (Baltimore area, Maryland, USA) we
> > recently did Crown Tourney feasts.  The prices were thus;
> > Fees: Adult site fee (includes lunch) $10.00 Children (3-12) (with
lunch)
> > $3.50
> > Above the salt / site fee $19.00 Below the salt / site fee $14.00
> > Adult members subtract $3.00 - members have your ID at troll.
> >
> > For that the crowd at large, lunch consisted of:
> > choice of 3 soups (one vegetarian, one meat, one onion)
> > hard boiled eggs
> > homemade bread, butters
> > cheese cubes
> > fresh fruit.
> >
> > Above the Salt feast for 104 guests included;
> > 1st course~
> > Pickle medley, including pickled veggies, marinated black olives and
> > wine-brined mushrooms
> > Homemade breads with assorted butters
> > Terrine of Meats
> > Cheese Pudding
> > *fishe in gelly for high table
> > **presentation of marzi-plate crown and sword solite to high table
> > 2nd course~
> > Roast Pork loins served with sauces
> > Armoured tunips
> > Cabbage and leeks
> > *grilled quail for high table
> > **presentation of "lame duck" soltie to high table
> > 3rd course~
> > Flattened chicken served on bed of noodles
> > Fried winter squash
> > Broccoli with Savory Toasted Cheese
> > *rabbit in brandy/mustard sauce served on freshmade pasta for high table
> > **presentation of the guild for fun!
> > The meal was followed by a dessert board, basically an 8 foot table
> overrun
> > with goodies.
> >
> > Below the Salt feast for about 120 guests included;
> > Grilled roast beef
> > Grilled chicken
> > Cabbage and leeks
> > Spiced garbanzo beans
> > Homemade bread served with butters
> > Cheese
> >
> > The 'feast' budget also included the special smallish lunch for the
Crown
> > which was headed up by Baroness Rowan who did a fabulous job.
> >
> > Olwen
> >
> >
> >
> > _________________________________________________________________
> > The new MSN 8: smart spam protection and 2 months FREE*
> > http://join.msn.com/?page=features/junkmail
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.417 / Virus Database: 233 - Release Date: 11/8/2002
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks