[Sca-cooks] Feasts per year

[Robin Carroll-Mann]

Ruth Tannahill wrote:

>Berelinde Cynewulfdohtor, Barony of Settmour Swamp, East Kingdom signing on.
>
>Oddly enough, I measure the SCA year from Pennsic to Pennsic. To me, Pennsic
>is sort of a vacation from real life and the SCA, which is a really weird
>way to think, but I don't have to do any real or SCA work at Pennsic, so
>it's kind of like summer vacation.
>  
>
Uh huh.  Except for cooking meals for your household.  Oh, and there was 
that multi-course feast for all the landed barons and baronesses of the 
kingdom.

>This year, 2 events: one small easy one for 80, one big one for 200. I've
>cooked up to 4 events in one year. I will never do that again.
>
You have more experience (and certainly more energy!) than I do.  One 
feast per year is my limit.  Lessee.... in the past few years...

6-course feast for 160.  That was the Spanish feast, and I was 
overambitious.

Dayboard for 500.  It went pretty well, but I learned the importance of 
prepping in advance.  It takes a loooong time to cut up bread and cheese 
and suchlike.

Feast for 200 -- 3 courses and a dessert table.

This year, dayboard for 500 again.

>Don't fall into the trap of thinking that dayboard (some might call it
>lunch) is not a feast. Dayboard for 500 is every bit as much work as a
>typical feast (for, say 100). Since you're typically serving more people,
>you are often transporing more food.
>
And, depending on the site, dayboard may have to be prepared with 
minimal access to kitchen facilities.  Dinner feast has priority when it 
comes to use of the kitchen.  Which reminds me -- I need a copy of your 
menu, please.

>Berelinde
>  
>
-- 

Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net