[Sca-cooks] Menu

[Olwen the Odd]

For some reason this brought back the memory of an event I went to some
years back.  We paid and stayed for the feast and to this day refer to it as
"the snack".  I swear!  They sat 8 to a table and each of way too many
"courses" consisted of 8 tiny somethings about meatball size!  With about 10
or 15 minutes in between 'courses'!  We all thought we would starve!!  Well,
it was a trial at some type of thing that I have never seen repeated, and
rightfully so.  Well, I guess there is also such as thing as 'not enough' in
each course.
Olwen

><snipped from another message>And though I thank you for the compliment, I
>*am* interested in
>constructive criticism.
>
>Not criticism, just a leading comment/question. While I know it is very
>appropriate to the majority (if not all) of time periods, I find that in
>the
>SCA, by having more than 2 - 3 major courses (not counting an opening
>and/or
>closing course) you end up with a great deal of waste in the final courses.
>What I mean by a major course is a meat/veggie/starch course that has
>decent
>quantities. It may just be the way feasts work in my area, but most fourth
>courses that I have seen end up with at least half of every dish remaining
>on the table.
>
>This could be attributed to the fact that we (in my area) almost always
>have
>court before feast, and the first meat course that is set before those
>assembled gets consumed like rabid dogs. The second course a bit more
>liesurely, and then the third is just gilding the lily. It could be
>attributed to the fact that most people are not used to multi-course meals
>and have no idea that you are supposed to have small servings of everyting
>&
>pace yourself. There are many reasons this could be, but the end result is
>the same. If there are courses beyond the 3rd it tends to go to waste -
>with
>people looking wistfully at the last delicious dish to come out and wishing
>they had left room.
>>Serena da Riva


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