[Sca-cooks] MetalSmiths Symposium - [02] Planning
Martin G. Diehl
mdiehl at nac.net
Tue Oct 22 17:52:23 PDT 2002
Greetings,
The MetalSmiths Symposium was held October 4 - 6.
This is the planning timeline for the three meals
that were my responsibility.
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9/6-8 At Barleycorn given by Northpass, Phlip
asked me to consider being the head cook for
the Metalsmiths Symposium.
9/9 The objective was to use period recipes
whenever possible
9/9-11 Initial planning - recipes, general
information about the site
9/11 I agreed to be head cook
9/12-13 Began checking prices of ingredients for
the my initial selection of recipes
9/14... Continued recipe selection and watching
prices
9/27 Initial menu submitted to Olaf and Phlip
9/27 I got information about the site, kitchen
size, kitchen equipment
10/2 Menu (near final) submitted
10/2 Purchased a mandoline (*very* fortunate!)
10/3 Discussions with Olaf and Phlip to finalize
the feast menu; head count, ...
10/3 Got crème fraîche recipe suggestions from
the cook's list
10/3 Getting the Verjus: Master Luke provided one
bottle; Margali and Phlip got 3 quarts of
bitter grape juice at a Persian grocery.
10/3 Shopped (3 grocery stores) 'till 2 am.
Repacked the ingredients into 2 cooler chests
and 3 or 4 rubbermaid tubs (almost none of
the ingredients even made it into my house)
The only space left over in my car (Explorer)
was where I sat -- cargo area packed to the
roof
10/4 The planning phase ended when I began my
drive to the event
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Now, please read "MetalSmiths Symposium - [03]
Learning" to see the "Really good stuff". <g>
I am,
Vincenzo Martino Mazza,
In Service to the Dream
--
Martin G. Diehl
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