[Sca-cooks] Suggestions for coffee house reception, was: Interesting, OOP NY Times Food History article...
Huette von Ahrens
ahrenshav at yahoo.com
Fri Feb 1 02:01:18 PST 2008
> Susan Fox wrote:
>Speaking of non-SCA authenticity... Renata and I are catering the
>after-reception for a talk on 50's Coffee Houses. I got my black
>clothes and beret in order, what do we serve with the strong black
>coffee? Charles Perry has suggested baklava, which was a fabulous
>new discovery at the time, usually over-syruped as all get-out. Oh,
>and carrot cake. Any other notions?
How about cheesecake? Or Linzer torte? Or Krapfen [i.e. jelly donuts]? Or croissants?
Not all of these are related to 50's coffee houses, but they are related to
coffee houses in general and historically.
My thoughts are whirled like a potter's wheel; King Henry VI, part I: I, v
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