[Sca-cooks] Alternate Feast Settings

[Johnna Holloway]

Are you seeking to provide a full meal with meats, vegies, sweets, etc.
or are you doing a sideboard of primarily sweets and nibbles?
I would think the articles and postings on dayboards and revels
might be of value. One of the facets of these is that you must keep
the hot foods hot/cold foods cold and that requires equipment.
I've always thought that they worked well for smaller events or more casual
events? There's
 the matter of how many servings one makes and how it is paced
throughout the event. All day? 2 hours? 4 hours? Are you providing
paper products or are the guests expected to use their own dishes, clean 
them between
visits at a provided sink or re-use dirty dishes for later courses? 
You'll still have to provide
a server(s) to oversee the tables. Also at least a few tables and chairs 
might be appreciated by many.

Johnnae

Patrick Levesque wrote:
> Specifically, I would like to hold something similar to the French
> "Collation" during a dancing event  (in a way, quite similar to food
> available in period balls, say). The way I see this, it would be kind of
> like an overgrown sideboard, preferably in an adjacent but not entirely
> closed up room.