[Sca-cooks] listing of ingredients...

[Nick Sasso]

-----Original Message-----
< < < Err... no thanks.  The last feast I cooked sold out two months in
advance.

--
Adele de Maisieres  > > > >

Cool!  How many were you feeding?  Was this a special event of some
occasion, or a general event that one would normally expect to see on a
calendar?  Great to hear such a response and definitive number that far in
advance.

I would literally PAY for that opportunity.  We generally have our feasts
limit set around 175ish and have people miander in for reservations all the
way up to the door.  Our part of the world, for some odd reason isn't so
much pre-reserve focused.  I have often ended up being asked by event
steward if I can manage extending service numbers as late as the day before
the event . . . sometimes day of, in the name of customer
service/hospitality extended to weary travelers.


pacem et bonum,
niccolo difrancesco