[Sca-cooks] Crown Roast

[iasmin at comcast.net]

I wrote:

> I'd have to go look for the notes on the feast at home, but to be honest, 
> because Phlip helped me by finding my meat source "on the hoof" and butchering 
> it for free, the price ended up being much cheaper than store-bought. 

With more info snipped on prices that was incorrect. Johnna dug up my original posting from MK Cooks with prices since I'm still at work (curse that need for a paycheck anyway). The original note I sent with numbers was as follows in the email below, though it doesn't include breakout costs for the meat. But the sake of completeness I wanted to correct my note from earlier today.

Iasmin 

PS: Thanks Johnna.
~~~~~
Subject: 	Re: [mk-cooks] Coronation feasts
Date: 	Wed, 2 Jan 2002 00:38:30 -0500

Ceinwen asked:

>Does anyone who had provided a coronation feast remember what type 
>of budget they worked with and for how many people?

When I worked on the Coronation feast for Dag IV and Elayna the II, 
our budget plan for feast centered on the idea that the feast was 
nearly a separate event from the actual coronation of Their 
Majesties. As such, our requirement was that the feast stand alone as 
well on its profit or loss. There was a separate budget for feast 
equal to what we would charge for the number of people we planned to 
feed not including the complimentary tickets our staff gave out (head 
table and my feast crew, if I recall correctly) which totaled 20 
tickets.

In all, we seated in the hall 140 plus head table, feeding a total of 
160 (though I'm confident we could have served 180 on every dish 
except the mushrooms). My total budget was the pre-registration price 
multiplied times the people we'd seat, or 1400$USD. The actual cost 
of the feast was more than half that, but much less than the total by 
a considerable amount. I'd have to go dig up my notes to tell you 
what the actual expenditure was (unless one of my former staff 
lurking can remember what I told them it had worked out to).

>I'm trying to determine where my budget should be, or if it falls 
>short.  If you are uncomfortable issuing financial information 
>publicly, please feel free to email me privately if you can offer 
>any guidance.  I may be able to pluck the purse strings more 
>professionally if I am able to offer documentation of costs from 
>other groups.

If I can find my notes on costs (and I make no guarantee that they 
aren't buried beyond finding right now), I'd be happy to photocopy 
them for you and ship them down or simply sit down and chat with you 
about it either sometime when you're in Pentamere or sometime when 
I'm in Oaken.

Iasmin

PS: If anyone would like a copy of the Coronation feast booklet, I 
can easily send you a PDF version. Or, if you prefer, you can look at 
the notes as they've been placed online at Master Huen's Gode Cookery 
website at http://www.godecookery.com/scafeast/dagela.htm. Both have 
their merits, but I guarantee you the paper/pdf version is prettier 
and  mite easier to follow in a linear fashion. The PDF version I 
have is a corrected version of the online text (typos and one or two 
missed oopsies).