[Sca-cooks] MetalSmiths Symposium - [02] Planning

[Martin G. Diehl]

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