[Sca-cooks] Lisabetta's feast was suggestions

[Patrick Levesque]

Sure, why not!

1st course:

-Roast Beef
-Mustard Sauce
This is pretty hot and dry, so let's add some boiled parsnip ease it off a
bit. 
-Lentils with bacon
-Bread for trenchers
-Assorted nuts and fruits (pears, plums).

2nd course:

-Roast chicken
-Plum sauce (the period ones, obviously...)
-Pureed root parsley
-Apple pie

You should be able to get all of this easily for 5$ a head. I'm assuming
that you will do some of the roasting outside - otherwise, you'll have to
coordinate things so that you have enough time to cook your chicken between
the 1st and 2nd course but there's nothing impossible here. And the apple
pies will be lukewarm at best. Otherwise this is a very relaxed feast - it
doesn't involve a lot of work on the day of.

There are also many variants of these dishes in period - indeed, it is
flexible enough that you can restrain yourself to sources from one country
and era. 

It should have maximum appeal to a very broad array of feastgoers. Except
vegetarians. Darn, you may want to add a substitute dish in there (say,
cheese sops) - or still have plenty of stove space left, and budget, too.

Petru


On 18/05/06 20:16, "Johnna Holloway" <johnna at sitka.engin.umich.edu> wrote:

> So let's create menu suggestions for Lisabetta's fall feast.
> 
> Roast beef and roasted chicken are on the menu.
> (We are leaving out the potatoes and green beans.)
> 
> No theme so we may suggest away and come up with any sort
> of menu be it Mideastern or German or just a fall themed menu of
> personal favorites.
> 
> She would like N number of courses featuring 2-3 dishes per course for
> 80 people eating out-of doors.
> Budget is $5-$7 per head.
> She has an indoor kitchen with stove and oven.
> She wrote that "Due to wanting to educate myself more on period feasts,
> I would like it to be somewhat period, as I have only done one truely
> period feast. "
> 
> SO  what would y'all suggest?
> 
> Johnnae
> 
>>   
>> 
>> 
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