[Sca-cooks] FW: Sca-cooks digest, Vol 1 #3173 - 18 msgs

[Christina Nevin]

> Message: 11 > From: "Phlip" <phlip at 99main.com>
> There are caterers who specialize in roast chicken or poached trout?

Apparently so. I'm a bit uncertain on that point. The lady who is
coordinating in Germany didn't say if they did more than that. The Autocrat
has said it can be a totally catered feast, but I'm deeply reluctant to do
that.

> Interesting. Most caterers I'm aware of tend to be a bit more
> versatile,
> although there are specialists with particular equipment who
> will roast a
> pig or a bunch of chickens on your site.
> That might be an option, too, if there's an equivalent over
> there. Get a hog
> roaster set up, with the associated staff, and let them do
> their thing,

That's pretty much what the spit is. I'm not sure that one beast will be
enough for 350 though. What do you think?


> including portioning/carving. Then, confine your concerns to
> the side dishes and desserts.

That's pretty much what I intend - let the meat be catered and concentrate
on getting the sauces, vege & side dishes and desserts authentic.


> I'm sure the caravan kitchen would be well
> experienced with
> pies, so a variety of pasties might work for you.

Will have to ask about that one. I like pies and pastries in my courses but
I'm not sure how feasible that is. There is a time constraint also -
unfortunately the field kitchen will be used for breakfasts and lunches, so
it's not like the feast crew will have exclusive use of it.

ciao
Lucrezia


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