[Sca-cooks] Feast

[Johnna Holloway]

Simple depends in part on the number being served as well as the menu
of  four removes (which ought to be courses of course), the kitchen, the 
site,
etc. How quickly can those four courses be prepared and served. Is this 
dinner
for 12 or 200?
Simpler might be sald, soup, meat , rice, carrots or another vegetable
(no potatos as they are NOT medieval or prior to 1500) and then the
desserts. Is it being done as a sideboard or with servers?

The question remains:  will the teens appreciate and eat the foods?

Johnnae


Adele de Maisieres wrote:

> Ummm... with all due respect, I think that the menu suggested consists 
> entirely of simple foods.
>