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

[Pixel, Goddess and Queen]

The event steward is thinking something like $5 for lunch, which would 
rule out more extravagant notions, and possibly feeding as many as 175. 
The site isn't restricting food being brought in at all, they just don't 
want us to use the kitchen. This is kingdom 12th Night and it's pretty 
centrally located, so we're likely to have a reasonable draw.

There are a number of local restaurants of varying types, there isn't 
going to be a feast for supper either, and I think she might be a little 
optimistic about the cold lunch thing.

I am tempted to see if we can bring in a microwave or toaster oven to let 
people warm their own lunches.

Margaret


On Tue, 21 Oct 2008, Johnna Holloway wrote:

> 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 food
> from being brought in from the outside or day picnics among households?
>
> Johnnae
>
>
> 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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