[Sca-cooks] A hidden opportunity? (was Dinner at Crown)

[Nick Sasso]

Having an accomplished SCA cook who is a professional restaurant/foodservice
person in the conversation would probably help.  I have built somewhat of a
reputation in our county as a pizza guy . . .and other cooked goods.  If I
were to approach some of the venues, I would have at least a shot at having
a conversation about it.  I run a reputable restaurant, am active in the
Chamber of Commerce, sit on a City Council, Board of Driectors for Regional
Development Center, frequent places around the county, and am ServSafe
certified.  I have a portfolio of sorts that I can take with me showing
credentials and events I've done successfully.

I can only count on that for getting an appointment to make my case.  form
there, it's the same crap shoot everyone else deals with :o(

niccolo difrancesco
(gonna try to get into a place for that conversation soon)



-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of Daniel Myers
Sent: Thursday, May 22, 2008 7:30 PM
To: Cooks within the SCA
Subject: [Sca-cooks] A hidden opportunity? (was Dinner at Crown)



On May 22, 2008, at 6:16 PM, Kathleen A Roberts wrote:

> one of our college guys gave them some period recipes, and they
> tried to get as close as possible to them. the food was good, and
> from what i am told, fairly accurate except for the consistency of
> the dessert.  at least they tried.



Thinking of the old saw about every problem being an opportunity ...

Would some of those on the list with experience in professional
kitchens be interested in helping put together a sort of "feast
packet" for catering outfits?  I figure if they were handed a bunch
of recipes worked out for the equipment and methods they were used
to, and already scaled to the right size, that maybe they'd be more
willing to make a more authentic feast.

It doesn't have to be incredibly fancy or have a huge number of
recipes - just some basics perhaps - meats, sauces, side dishes.
This is something I'd do on my own, but I lack the restaurant
experience (my frying donuts and slinging pizzas really doesn't count).

- Doc


--
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  La sauce ne vaut pas mieux que le poisson.
  The sauce should not be better than the fish.
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