[Sca-cooks] Never ever work with a renn faire...

[Generys ferch Ednuyed]

It's the one in Asheville... and right now I'm not *that* worried about
period, not after the potato suggestion... especially since this is the
rennfair whose plot last year involved the queen of the fairies... it's
almost more of a fantasy faire.  (And this is a good thing, as I merchant
funnel cakes there - sales go up if I wear my chain mail bikini top...
lol)...

Generys

----- Original Message -----
From: "Signora Apollonia Margherita degli Albizzi" <apollonia at bellsouth.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, October 17, 2002 1:01 PM
Subject: Re: [Sca-cooks] Never ever work with a renn faire...


> What about sweet potatoes?  Or yams?  Were they period?  Is this the renn
> fair over near Charlotte?
>
> Apollonia
> ----- Original Message -----
> From: "Generys ferch Ednuyed" <generys at blazemail.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Thursday, October 17, 2002 12:46 PM
> Subject: [Sca-cooks] Never ever work with a renn faire...
>
>
> > OK, so I made the mistake of agreeing to cook a feast for a madrigal
> dinner
> > a almost-local (5 hour drive away, but oh well) rennaisance faire is
> doing.
> > However, they're cheap (this is a fundraiser) and they have this thing
> about
> > "appearing" medieval, rather than being.  One of the dishes in my
proposed
> > menu was a rice pilaf - not period, but at the very least medievaloid.
> They
> > didn't like that, saying "it's too modern" - ok, it probably was,
*but* -
> > guess what they proposed instead?  Roasted potatoes - "They *seem*
> > medieval".... (yes that's a quote).  SO... does anyone have any ideas of
a
> > starch type dish that's both something cheap and something that the
> average
> > *modern* person will eat?  <sigh... i hope this is worth what I'm
getting
> > paid>
> >
> > Generys
> >
> > _______________________________________________
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>
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