[Sca-cooks] Help!

[Phlip]

Ene bichizh ogsen baina shuu...

> We are having to rent a field (caravan) kitchen. The one we're hiring
comes
> from the German Version of the Red Cross, I think it's called the White
> Cross/Weiss Kruez (no, I'm not talking anime here) and is accompanied by a
> volunteer Cook and Assistant/s. As yet, I am uncertain how much they are
> prepared to let us run the kitchen, although they have agreed to letting
us
> supply the menu recipes, so this means possibly the people mostly
preparing
> food which must be cooked on the day will be non-SCA and non-medieval food
> people.

Well, while I've never done such a thing, my suggestion is that you
brainstorm with the loaner kitchen staff and find out exactly what is
expected of whom. Then, when you choose your recipes, be prepared to
describe them as "This is very much like making X except..." But, you really
can't know where you are with the kitchen staff unless you find out from
their Cook.

> I plan to do three courses. I have already been given the names of a
couple
> of caterers for poached trout and roast chicken, so it looks like the meat
> dishes will be that, with some sauces, although we are also considering a
> spit beast (although that brings up the difficulty of carving).

There are caterers who specialize in roast chicken or poached trout?
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,
including portioning/carving. Then, confine your concerns to the side dishes
and desserts. I'm sure the caravan kitchen would be well experienced with
pies, so a variety of pasties might work for you.

Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....