[Sca-cooks] Wines at a Feast

[Terry Decker]

For my most recent feasts, I have prepared a feast book with original 
recipes and adaptions as the feast token.  It can get expensive, but it can 
be handled as a cost to be budgeted or finding a donation.

Bear

> I guess you could let the advice go out with the ingredient list and/or 
> post
> it on the event website with the menu. We toyed with the idea once of 
> giving
> each diner a 'feast booklet' at troll, but a quick cost calculation 
> convinced
> us that was a bad idea. Which means by the time they got to read it (one 
> per
> table), it was sort of too late.
>
> Giano