[Sca-cooks] Madrigal Dinner (was plea to STOP IT! )

Nick Sasso grizly at mindspring.com
Tue Jan 23 14:57:43 PST 2007

So, our local high school chorus is doing a fundraiser Madrigal Dinner and
concert soon.  I jsut got the email today and was excited to hear it is
happening . . . followed by the unfortunate cringe.  I got to the menu, with
rather low expectations for a first year and probably not having someone in
"the know" working for them.  My expectations still a little hig with the
menu being:  Wassail Cuppe, Olde Engeland Fowle with Sause, Fressh Fruyt,
Vegatebbles, Chese, Goldin Corrn on a Skewr, Broccolye Potage, Wedgs of
Botata, White Rounde Bread, Fruyt Pastris, Sweet Tea, Watr.  It appears the
criteria were misspelling.

So, I have the motivation to assist them in their second attempt, if they do
it next year.  They are doing 15th Century England, which is what I cut my
cookery teeth on, so repertoir is fine.  My interest form the assembled
minds is how others have successfully approached such a group and found a
tactful way of saying that the food is lame, and it ain't so hard to do
better.  I am willing to prepare menues, recipes and shopping lists . . .
maybe available to assist in cooking.  I'm not squeemish to approach the
director, just wanting to know how others have fared in such a venture.
This could be a huge marketing opportunity for their event as well as my
restaurant in a town 15 miles away . . . as well as a chance to spread the
"Goode Newys" of actual medieval cookery.

niccolo difrancesco
(out to prosthelatize for 2 15th Century Cokery Books)

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