[Sca-cooks] listing of ingredients...

[Adele de Maisieres]

Sue Clemenger wrote:

>Well, it's darned common in *this* part of the ambiguous north (Montana, aka
>northern Artemisia).  Posted lists of ingredients (on a website, local list,
>on sheets available at the event, etc.) are good, quick ways for someone
>with allergies or dislikes to be able to make decisions about event
>attendance/food consumption--easier than calling someone you might not be
>able to get a hold of, etc.  
>

If you've managed to book for the event, you've effectively contacted 
me, since the steward will record the information.  And I am very 
contactable by email. And I do not want people to be excluded from 
feasts by health issues if I can possibly avoid it.

>I gotta admit, though, why the reluctance to post ingredients? Surely if
>you're doing a feast in a couple of months, you've got the menu nailed down,
>so it's not like you don't know what dishes you'll be cooking? Your event
>steward is, I venture to say, not intending this to be any sort of
>unnecessary hoop-jumping, but, rather, ensuring that everyone has the
>information they need for ensuring the best possible time at your April
>event.
>  
>

I have the menu more or less worked out, but I make decisions about 
things like what fruit and vegetables to serve based on what's in the 
shop on the day, and I make decisions about alternate dishes based on need.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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