[Sca-cooks] Medieval Menu Month

[Euriol of Lothian]

I just recently autocratted an event where the feast was the center piece of
the event, in other words the courses were spread out through the day. There
was a course served at Noon, a course at 3pm, and a course at 6pm. Then all
the in between time was filled with various  performing arts and other
activities. It went over quite well.

Euriol

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Antonia Calvo
Sent: Thursday, November 20, 2008 1:11 PM
To: mirhaxa at morktorn.com; Cooks within the SCA
Subject: Re: [Sca-cooks] Medieval Menu Month

Linda Peterson wrote:
> Interesting. Most of our feasts definately last in the 3-5 hour range. 
> This is usually attributed to trying to cook for 200 on the ancient 
> oven-range in a church hall or the alleged more professional kitchen 
> in which half the appliances are found not to work. How long do your 
> feasts last?


About two hours.   There are better ways of handling a poorly-equipped 
kitchen.

-- 
Antonia di Benedetto Calvo 

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