[Sca-cooks] My Menu for Ian and Katherine's Last Championships, May 13th

[Phil Troy / G. Tacitus Adamantius]

On May 9, 2006, at 5:18 PM, Michael Gunter wrote:

> It looks great. I'd love to try it or even do a feast
> with things like duck and bunny. (Heh, my squires
> forcibly dragged me away from the Scarborough
> Fair petting zoo last weekend. Little tender piggies
> and pullets and bunnies...oh my. Evidently I was
> upsetting the kids and my squires' ladies.)
>
> How many are you cooking for?

Maybe 75. It's a little unclear. I got good deals on the pork for the  
brawn, and the rabbits, and we were originally thinking of 100  
people, so I bought lots of those. Now that it's pretty close to the  
day, and we haven't got nearly that many paid reservations, I'm  
scaling back the quantities somewhat, so I got only a dozen ducks,  
which is probably more than we need, but they were also cheap ($1.69/ 
lb). The primary menu casualty was the leg of lamb, which is running  
around $4/lb on the bone, and which we could have swung if I thought  
we'd sell out. It became whole beef sirloins, and I can buy two or  
three of them, depending on how many reservations we have on  
Thursday, for $1.99/lb, boneless, and cut them into thick steaks and  
grill them. Not the same, but they shouldn't suck, either.

> What kind of budget do you have?

I'm told I have about $11 a head (actually 13 or 14, but that  
includes dayboard, which the lovely and talented Mistress Andrea is  
handling), so I'm imposing that limit on my spending.

> Wish I could help, it sounds like fun.

We have a veritable army of cooks and servers, but we're trying to  
keep it all very laid back (although they tell me I get very intense  
when working), so what's one more body? I just hope we have enough  
people to eat the feast... heck, why don't you come and just enjoy  
the feast?

Adamantius





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