[Sca-cooks] teaching feast?

[Jehan-Yves]

At 10:49 PM 1/17/2007, you wrote:
>Teaching feast?  Is this the first one or has your group done this
>before?  How is this run?
         This will be a first for our Shire. All that I've been told 
so far, is that The Cooks are asked to address the diners and explain 
what the course is, where the dishes came from (source), why these 
particular dishes were chosen, Etc. as the course is served. There 
isn't really enough room in the kitchen to hold classes there with 
dayboard prep and two of the courses being cooked.
         We have worked out most of the co-ordination for cooking 
space. The first course will be a cold Greek platter set-up that is 
all pre-cooked. The last course is a dessert board, again all 
pre-cooked. My second course is going to be a lamb dish (lucked into 
60 + pounds at $0.60 a pound), Mushroom Tarts, and Parsnips. The 
third course cook is doing Italian. He hasn't decided what dishes 
yet, but we have two commercial Vulcan six burner stove / ovens and 
one regular household kitchen stove / oven available, so we should be 
able to fit it all in.

Jehan-Yves 


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