[Sca-cooks] OOP - Cooking at Alton's House

[Mollirose]

Let me know if you need any help...like....taste tester...<beams> 
Remember...use the Grandchicks...use them wisely.

Molli


----- Original Message ----- 
From: "King's Taste Productions" <kingstaste at comcast.net>
To: "SCA Cooks" <Sca-cooks at ansteorra.org>
Sent: Wednesday, July 12, 2006 9:00 PM
Subject: [Sca-cooks] OOP - Cooking at Alton's House


>I get called for the most curious things.
>
> This afternoon I was offered a job for next Tuesday night.  It seems
> that the house that was built for Alton Brown's "Good Eats" episodes is
> going up for sale.  The realty company that is handling it is planning a
> party to have people come and visit the house before it goes on sale,
> and they want a chef to come and do a cooking-entertaining-eating
> demonstration during the party since the place was built for a cooking
> show.  The first thing I heard was that Alton was going to do it, but
> has broken his leg on his motorcycle while filming episodes of his
> upcoming "Dining on Asphalt".  I don't know if that is all true, but I'm
> sure I'll get the details later.
>
> I have 5 days to plan, shop, practice, prep, and perform!  I have two
> and a half hours to fill.  They are providing cheese and wine.  I will
> be giving out small samples of whatever I cook, so it should be things
> in roughly 1 oz. portions.  I do not know yet if I will have access to
> equipment and materials there, but I will be purchasing and bringing in
> all of the food.
>
> I have several ideas starting to float around in my brain.  Things that
> should be considered are techniques that are 'showy' - I figure anything
> that starts with a roasted red pepper over open flame is good.  I might
> also have to use this as the excuse I haven't needed to break down and
> buy a hand-held torch and use it for mini Baked Alaskas or something.
> Flame=Good.  It should be things that are good in small portions.  I
> have no set theme or restrictions, I'll have a couple of bucks a head in
> food cost.  I could do tapas-style plates, I could start with an
> appetizer and work my way through a mini meal, I could showcase all
> medieval ingredients for that matter.
>
> So what would you cook?
>
>
> Should be fun, and can you say "extra money for Pennsic" ?
>
> :-)
>
> Christianna
> aka Chef Christy
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