[Sca-cooks] What would you do?

[kingstaste at mindspring.com]

Well, aside from the obvious of not getting myself in that situation in the
first place, the only thing that comes to mind would be to order all the
food in advance and have it ready for pick-up and payment on the day before
the feast.  All the shopping and selecting could be done ahead of time, so
that the final shopping day wouldn't be taken up with choosing and
price-comparison - aside from the 5 - 20% of any feast that usually gets
changed when you get to the market and find that vegetable X is expensive
and wimpy-looking, while veg Y is on sale and bountiful.  As for the
pre-printed feast menu, that might have to be one of those things that get
fudged on, perhaps having the servers or Hall Steward make an announcement
to the effect of "the Armored Turnips featured in Course number 2 are being
replaced by Savory Toasted Cheese over Asparagus".
It would take some chatting up of your vendors, but that can be done,
especially if you are practiced at getting good bargains and working on
shoestring budgets.
Interesting question,
Christianna

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Patricia Collum
Sent: Monday, April 05, 2004 11:44 PM
To: Cooks within the SCA
Subject: [Sca-cooks] What would you do?


Recently a simple feast was planned for an event. The feast was to include
bread butters and fruits, salad and two veggie dishes, one casserole type
meat dish, another meat dish and a very simple dessert. The menu was printed
and pre-paid feast reservations were made. For some reason the cook was not
given any money to shop with until the the day before the feast (and did not
have the money to pay for the food themselves and wait for reimbursement.)
My question is, what would you do if you found yourself in this
circumstance? (It's like one of those impossible situations from combat
pilot training.)

Cecily