[Sca-cooks] sauce competition

[Tom Parr]

Samrah,

I have done a sauce competition mundanely for be BBQ and best orential sauce,
Both worked out very well...  The first question I must ask is that
are you having them make the sauces on site or can anyone bring one
in....

The BBQ comp. I had was cooked on site and was a little harder but we
knew everything was from scratch..

The Oriental sauce was all brought in and we had the issue of telling
if some of the sauces were store bought...

Hope this helps, and If you have any other questions please let me know,
Lord Seamus O Dubhda
Anestorra, Barony of Elfsea

On Tue, 24 Aug 2004 18:41:25 -0700 (PDT), Samrah
<auntie_samrah at yahoo.com> wrote:
> 
> I am event steward for a small tourney, with a small feast 30-50 people expected, and we would like to have a sauce competition. There will be some simply spiced beef for the sauce (and possibly chicken) served at the feast, and I would dearly love to give the diners and opportunities to judge these sauces for taste, with a panel of 3 or so to review documentation.
> 
> Has anybody done anything like this before? Did it work, or are the logistics just too far out there?
> 
> Thanks,
> 
> Samrah
> 
> 
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