[Sca-cooks] Re: large dayboard

[Lynn Hunter]

Okay, sounding a bit like a one-noter, I can only recommend pasties in lieu
of diced cheese and sausage.  You get more bang for the buck, you can make
them up ahead of time (Pre-cooks are not only your friend, in Bright Hills
they are an excuse for a party - as if we needed one!), freeze them, then
thaw and cook on site or cook and then freeze and nuke them in shifts as
needed.  You can offer veggie pasties (Mushrooms of the First Night from
Menangier (and I bet I just butchered that)) and meat and cheese.

I also recommend a dedicated server for these.  While most folks will feel
free to overload on diced cheese and sausage, they will only take one or 2
of the pasties.  But it helps to have someone there to apportion them.

As far as soups, in Bright Hills, we generally offer 2 soups at lunch.  One
veggie and one meat-bearing...

And more eggs.  Use smalls, you get a lower price and they are easier to
handle.

just my tuppence,

Ro
SCullion, Bright Hills Cooks' Guild


>Message: 2
>Date: Wed, 23 Oct 2002 10:05:56 -0700 (PDT)
>From: Marilyn Hillvic <hillvicus at yahoo.com>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] large dayboard feast: need advice from those who have
>done this before
>Reply-To: sca-cooks at ansteorra.org
>
>Greeting, goode cooks of the Knowne Worlde
>

<SNIP>

>    What quantities of meats/cheeses should we purchase
>to adequately feed the throngs? The veggies and eggs
>are cheap, but the sausage, ham, and cheese are the
>most expensive items at $1.79 per pound. We would like
>to minimize them without being overly skimpy. FYI,
>Chicken is being served at the feast (as well as lamb
>and barley) so those dishes are out of the running.
>Although we are purchasing from a restaurant
>wholesaler, the bill adds up quickly if we budget 2 oz
>of meat and 2 oz of cheese per person for an estimated
>500 people: that's 120 pounds of meat and cheese!

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