[Sca-cooks] Vigil Menus

[Cathy Harding]

I just did the food for a friend's vigil.  Her persona is 10th to 11th C.
Armenian.  So with the help of Anahita, I did Medieval near eastern food.
The menu was
smoked olives,
meatballs with mustard sauce.
A filo-cheese pie that was specially requested,
the eggplant done with walnuts dish from the miscellany (the name is
escaping me right now) with pita bread.
A chickpea dip with pita breads
Dates stuffed with almonds (with a honey organe blossom water syrup)
filo wrapped marzipan/pistachio and scented with rose water
Pomegranate sekanjabin (a major charge on her device)
Almonds and other dried fruit

all finger food.  I did about enough of each dish for 20 servings.  There
was very little left over.
The vigil ran from 7pm to 11.

My suggestion would be to have finger food, and to find out if there is a
particular period/ area that she is interested in.

Maeve

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]On
Behalf Of James DuVal
Sent: Tuesday, February 04, 2003 9:34 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Vigil Menus

--
[ Picked text/plain from multipart/alternative ]

I have been asked to cook for a Lady Camilia de Hazelwoods Laureling  Vigil.
I do not know what to fix as I have never been to a vigil. What does one
serve at something like this. Do all the dishes have to be documentable
(There will be a lot os Laurels there.)
I have ha alot of experience cooking over the last 40 years or so.  Please
does anyone have advise. I am in a bit of a panic. It is next Friday a week.




James MacCoag of the Clan MacCoag

 Coquimus Ergo Edatis



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