[Sca-cooks] Planning a Siege Cooking Contest

[vicki shaw]

miss rachel
i sent you soap book
you get it yet?

Angharad ferch Iorwerth; MKA Vicki Shaw
Canton of Bowmnan's Rest
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net
www.omygoddess.biz

Pour ce que rire est le propre de l'homme - Rabelais
----- Original Message ----- 
From: "Carper, Rachel" <rachel.carper at hp.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, April 08, 2004 6:39 PM
Subject: RE: [Sca-cooks] Planning a Siege Cooking Contest


> Oh hey what good questions. Would anybody mind if I gathered all the
> answsers and tried to cobble together a info sheet? 
> 
> 
> Elewyiss 
> 
> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org
> [mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Sharon Gordon
> Sent: Thursday, April 08, 2004 3:44 PM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Planning a Siege Cooking Contest
> 
> 
> 1) I have seen several lists of what other people have used for
> ingredients for the contests.  And I was wondering what you think is
> important in designing a list of foods for the contest?  How do you pick
> a collection so that it's challenging, yet the teams can produce good
> dishes?
> 
> 2) What else do take into consideration?
> Seasonality
> Food costs
> Foods from one region/time
> ???
> 
> 3) In some contests the food budget looks like it's funded from the
> registration fee and a set number of sampling tickets.  How do you
> determine the number of sampling tickets so that everyone (judges, team,
> samplers) can get a reasonable sample in proportion to the available
> food?
> 
> 4) What site considerations help make the contest go more smoothly?
> 
> Sharon
> gordonse at one.net _______________________________________________
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