[Sca-cooks] And now a meatier question...

Johnna Holloway johnnae at mac.com
Tue Oct 21 14:39:08 PDT 2008

How many people are you thinking of serving and what cost are you 
looking at?
 How close are restaurants to the site, if people want something hot?
I am thinking in terms of competition to whatever you might offer.
How well does a cold lunch go over at a 12th Night? Are they prohibiting 
from being brought in from the outside or day picnics among households?


Pixel, Goddess and Queen wrote:
> So not only did I agree to make mustard for the Twelfth Night raffle, 
> I am also the lunch cook. We can't actually *use* the kitchen on site, 
> so anything we serve will have to be either heated in roasters or 
> served cold. The event steward is angling for a "sack lunch" sort of 
> thing, which would include a cold pasty or some such item. This is not 
> a problem--I have an extra fridge at the moment and those two lovely 
> ovens, so they could be baked a couple days in advance and refrigerated.
> My question is, what should go *in* them? I am, er, "blessed" with a 
> consort who won't eat cold food so I have limited experience with 
> things in a crust that are good when cold. I was planning on a meaty 
> filling and a non-meaty filling for religious persons and others who 
> may be abstaining from meat.
> There's no time/place restrictions on the menu at the moment.
> Many many thanks,
> Margaret FitzWilliam 

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