[Sca-cooks] Above/Below the Salt was Greetings
Olwen the Odd
olwentheodd at hotmail.com
Wed Mar 19 13:14:21 PDT 2008
When we have run above and below feasts we serve in completely seperate locations, above in the hall or sided pavilion and below outside in a covered pavilion. For the below we also do most of the cooking for that part of the feast in the location where we serve it. Bread is still made for everyone but that is done a day ahead usually anyway and there may be more choices for the above guests. The tokens are very different looking as well and we usually have the Master of the Hall or the servers casually check them and if there is serious question we would have someone just ask although I do not believe we have come to that problem yet.
> Date: Thu, 20 Mar 2008 09:00:20 +1300
> From: ladyadele at paradise.net.nz
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Above/Below the Salt was Greetings
> Terry Decker wrote:
>>Five or five hundred, did you get what you paid for or did your fee
>>subsidize someone else's goody? I see no issue with the financial rules, as
>>long as the budgeting and expenses are proportional to the price. Having
>>been involved with a couple 400-500 person feasts as a planner and baker, I
>>wouldn't even try to run a two tier feast for a group that size. Unless you
>>have some serious facilities, you run into issues of kitchen capacity and
>>seating without having the hassle of figuring out who should get what.
> I think you'd have to be pretty strict about seating, so that the
> high-price and low-price groups are reasonably seperate and distinct. I
> also think that in most kitchens, you could only do this by making the
> cheaper feast's menu a subset of the fancier one's.
>>I would point out that you are using quality for cost. An inexpensive meat
>>in abundance can be of good quality, while an expensive meat in small
>>portions can be of abysmal quality and vise versa. The objective is to
>>provide quantity and quality in both cases within the contraints of the
> Absolutely! I've had delicious dishes that might fairly be described as
> stewed offcuts 'n' stuff and I've had pheasant that was ruined.
> Antonia Calvo
> (formerly known as Adele de Maisieres)
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
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