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

[Daniel Myers]

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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