[Sca-cooks] Dayboard as warm-up for feast cooking

[Denise Wolff]

>Why dayboard is easier:
>-The dishes are usually less complicated.
>-Less emphasis on presentation.
>-Lower expectations about documentation.
>-No one is going to complain about convenience foods (e.g. summer sausage)
>-Once dayboard is cleared, your day is free.

My dayboards are always documented, presented especially nice, and people 
expect my documentation. I don't use convenience foods at all.

In short, I spend way more time on presentation and documentation on my 
dayboards...

But, I love to do luncheons. Keeps me nimble for the private caterings.


Andrea MacIntyre


"The greatest way to live with honor in this world is to be what we pretend 
to be." ~ Socrates

"Behavior is a mirror in which every one displays his own image."  ~ Goethe



>Why dayboard is more difficult:
>-Smaller budget (always harder with less money)
>-Serving more people
>-Time constraints (you have to have it out about lunchtime)
>-Harder to get an authentic feel
>-Staffing issues
>-Sharing resources with feast prep can be quite challenging
>-Everyone likes portable foods that don't dirty the feast gear
>-If you think it's challenging planning a feast menu around various dietary 
>needs, think about how tough it must be for dayboard ("Hey, Cook, we've got 
>15 people on Atkins who want to know if there is any more meat.")
>-People get bored with the usual bread, spread, pickles, eggs, and apples
>
>Your mileage may vary, but given a choice, I find feast easier.
>
>Nevertheless, there are a lot of people who excell at planning and 
>executing dayboard. I hold them in awe.
>
>Berelinde
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks

_________________________________________________________________
On the road to retirement? Check out MSN Life Events for advice on how to 
get there! http://lifeevents.msn.com/category.aspx?cid=Retirement