[SCA-cooks] Middle Eastern Feast - Courses?

[Jeanne Papanastasiou]

When I did my Hungarian  vs Ottoman feast (dual feast) I sold some college
kids as servers (raised over $300 for the college Ren club AND everyone got
to enjoy the feast!).

We did a write up on each dish, what's in it and any bits of history that
our herald announced each dish as servers went out.

Oh, we hijacked my 10 year old and another one for bread kids.  They brought
everyone bread so there was room on the table.  Everyone loved the idea.
Kinda like History of the World-ish.. "Oh, Pi**-boy..."  *grin*

It was a HUGE success!

Soffya Appollonia Tudja
http://www.aeonline.biz/Links.htm
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Generys ferch Ednuyed
Sent: Wednesday, May 07, 2003 1:16 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Middle Eastern Feast - Courses?


Hi all,

I'm working on my next feast, in June, and while I have some really
yummy-sounding recipes picked out and ready to test (thanks Cariadoc and
Anahita!) I'm not sure what the appropriate way to serve them is.  I saw the
one bit from the Anonymous Andalusian about the "elegant" and "inelegant"
ways to serve food, and also the other bit about the 7 dishes that should be
served, but I'm still rather lost.  Any suggestions? I'm a little bit out of
my element here, but the Baron requested Andalusian, so Andalusian he shall
get... :-)

Generys

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