[Sca-cooks] Iron Chef a go

[Christine Seelye-King]

So, this is as a separate contest and not for the feast itself, right?
With 4 groups, how many team members for each group?  Will they have to
bring in their own equipment, such as burners and coolers?  How many plates
will they be serving, or how many judges will they be feeding?
The contents of the boxes will depend on what sort of facilities they have
to work with.  I am currently working with a student team putting together a
menu for a competition, and for example we had to throw out several ideas
that needed oven time because they only have 2 butane burners for each team.
Also recipes that required cooking, cooling, and further processing were out
for both the lack of refrigeration and a one-hour time frame.
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of The Borg
Sent: Monday, January 31, 2005 12:48 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Iron Chef a go


Howdy everybody. Well I am finally actually putting the bid together for the
event at which I hope to hold the Iron Chef contest. The bid is for Red
Tower on Sept 17th and I've come up with a few new idea's I wanted to run by
folks. Over all the best way to  handle this seems to be to give folks a box
of food supplies at the beginning of the day and have them prepare the meal.
I am hoping that I will get at least 4 groups and that we can ask them to
prepare a four or five dish course as for feast. A plate will be sent to the
judges and then the rest will be sold as a fund raiser lunch. I will be
telling the cooks what foods they will be given before the event and
introduce a surprise ingredent the morning of the cook off. They will be
allowed to bring their own spices and herbs as well as kitchen basics.

Now the hard part. Any idea's on what I should include in the box of food?
Chicken or beef? Rice or flour, or both? What kinds of vegitables. Oil and
or vinegar? Or are they kitchen basics? (I think so but is that just me?)
What should the surprise ingredient be? I've thought of an exotic
herb/spice, or dried fruit or milk.

Help? Suggestions? Interest in coming to judge?


Elewyiss
BTW I'm still eating my way through the Christmas cookies. Yum!


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