[Sca-cooks] Alternate Feast Settings

Adele de Maisieres ladyadele at paradise.net.nz
Sun Mar 18 17:01:20 PDT 2007

Johnna Holloway wrote:

>Are you seeking to provide a full meal with meats, vegies, sweets, etc.
>or are you doing a sideboard of primarily sweets and nibbles?
An aside about nibbles:  my experience is that if given more-or-less 
free choice of snacks and nibbles, people will eat at _least_ twice as 
many savoury things as sweet, and maybeeven three or four times as much.

>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.
Not necessarily.  If you serve during scheduled breaks in other 
activities (rather than just putting everything on the sideboard and 
leaving it there), the and the food is really tasty, people will eat up 
pretty quickly.   It also helps if you can put out more than one dish of 
each thing and make the sideboard as long as possible-- it cuts down on 

Adele de Maisieres

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

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