$8 feast (was Changing the topic was [Sca-cooks] Re:New tolist)

[Diana Skaggs]

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I thought about doing a stuffed suckling pig for an event.  I have a friendly butcher who keeps them on hand.  It seems it would have cost $80 or $90.  My co-cook said his graduating class had a suckling pig for their dinner.  Many couldn't get by the idea of seeing the entire pig-on-a-plate. So, we used the recipe from one of the German cookbooks and stuffed pork loin roasts instead. Call around to your local butchers.
(If you're in my area - Stillwater, OK - the butcher is Ralph's Packing in Perkins, OK. They made the wonderful knackwurst for my feast.  If you tell them you're not-for-profit and have your tax #, they usually will give an additional discount.)
Liadan
 Nancy Kiel <nancy_kiel at hotmail.com> wrote:I would love to do suckling pig for an event, but haven't the leasy idea
where to get it. Any suggestions?



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.



>
>60 people at $8 a head would be so pleasant to do!! Is this $8 for
>feast only? That's $3 more a head than I'm used to.
>
>I don't have recipes in hand, but food items would include a whole
>roasted lamb on a spit, trout, a shellfish maybe, tarts of fruits, pork
>tenderloin, favas, fritters of cheese and fruits, asparagus, lots of
>saffron in stuff, and fresh herbs. Might even be able to do roast
>suckling pig for lunch. Olives, and quince paste, fresh breads and
>wafers. I would honestly have a hard time spending $480 to feed 60
>people . . . it would take effort and planning.
>
>niccolo difrancesco
>


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