[Sca-cooks] Menus

[Micheal]

 I will have to agree it is simply the cost differences.
 Worst budget disaster, we did a demo feast at a local convention ( shudder) 
for 256 people 2 cooks 1 scully and that's it. Kitchen was Restaurant 
viable. Menus Started with Roast Pig. Don`t ask but Romulan ale was on the 
menu. 2 days before we were told we had 150 to sit.
 Da
 The only reason  we did the convention was to attract new members to the 
SCA. Which we did some 23 altogether.
 ----- Original Message ----- 
From: "Bill Fisher" <liamfisher at gmail.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, December 05, 2004 3:17 AM
Subject: Re: [Sca-cooks] Menus


> On Sun, 05 Dec 2004 01:04:10 -0400, Micheal <dmreid at hfx.eastlink.ca> 
> wrote:
>>  I was looking to see if the number of Courses was different to effect 
>> the
>> cost. Apparently not it is simply up here things cost more in general. I 
>> was
>> getting confused by some of the pricings for feast I was seeing.
>>  Our ten dollar feasts are about 7.50 American. So we are not realy that
>> different in costs.
>>  Da
>
>>From having cooked in different areas of the country.  The only real
> cost difference is the sheer cost of the food.  This can be managed
> by seeing if any of the vendors would like to donate or discount food
> being sold to the SCA since they are a non-profit organization.  If
> not, sometimes you get bulk discounts.
>
> I got hammered price-wise on my last feast because I was told to
> make food for 120.  We had 83 for the feast total, including the
> comped peoples.  They wanted a meat heavy feast, and I told them
> the price, but strangely my budget wasn't increased on paper,
> just by word.  I got the beef at a steep discount, the chicken cost
> me an arm and a leg.  I wound up over the paper budget on that
> feast.  I felt we could have done with half the amount of meat for
> the feast though.
>
> For my past feasts, I had a good working repoire with the local
> farmer's market and I was able to give them a tax receipt for
> donations (as well as the recipes) for the feast.  I used my Mom
> as my test subject for many of the recipes (she is picky) and
> I got them to where she raved to the people at the market about
> them.
>
> I got a half bushel bag of carrots for free in return for my roasted
> carrots recipe.
>
> Cadoc
> -- 
>
> "The 'Net is a waste of time, and that's exactly what's right about it" -
>                                    - William Gibson
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