[Sca-cooks] Dayboards

Elaine Koogler kiridono at gmail.com
Thu Apr 9 07:12:45 PDT 2009

Well, once again I recommend the chicken with a green sage sauce that I
suggested for another query about a similar issue.  When we did it, after we
ran out of chicken, people were slathering the green sage sauce on bread  I
also think that's a perfectly period thing to do to take a meat pie recipe
(Pies of Paris) comes to mind and use it as a filling for pasties.  I think
somewhere there is documentation for pasties in period.


On Thu, Apr 9, 2009 at 1:58 AM, <ranvaig at columbus.rr.com> wrote:

> Tonight I proposed to the autocrat for our fall event, Red Dragon, that
> instead of a modern lunch that we try for a dayboard of period food.  The
> tales of period food here are so inspiring.
> In the past we have served lunches with a price on each item.  I know that
> for some events, the dayboard is included in the event fee, but we aren't
> used to doing it that here.  How do people handle charging for food served
> buffet style?   Do you break things down to portions and put a price on each
> portion?  One fixed price for everything?   I'd be inclined to put a
> donation basket out, but the autocrat said not.
> The site has a kitchen we can use for cold storage, but will be in use for
> the feast.  So most of the food will be precooked and served room
> temperature.  Some hot breakfast items and maybe a hot soup or stew.  Early
> October in Ohio is iffy, but last year the weather was so nice that many
> people never came inside to find the food.  Weather permitting, I'm going to
> setup outside, so it won't be convenient to run back and forth to the
> kitchen.  I'm in a wheelchair, and the site doesnt have paved walks, so I
> wont be going anywhere much.
> I could setup a fire if I wanted.  I love cooking over fire, but am not
> sure I want to deal with it.  The site has chafing dish stands for foil
> pans, if I want to use them.
> Last year, I took over the lunch with less than a week's notice.  I kept
> things pretty simple: strata of bread, eggs, milk, bacon, and cheese for
> breakfast.  Pasties with a choice of pork, chicken, or mushroom for lunch
> with fruit, raw veggies, and cookies. Not truly period, but perioid at
> least.  Well.. except for the chocolate chip cookies but those sold out
> first.  The head cook let me use the oven until noon, so I baked the strata
> on site, and warmed the pasties, which had been baked the day before.
> It wasn't bad, but I'd like to find period recipes that work well made
> ahead and can be served cold or room temperature.   What would you be
> pleased to find on a dayboard?   I'm looking for things more interesting
> than sliced meat and bread, but not too fussy.  And yes, I've read the
> dayboard articles in the Flori-thingy.  :)
> Ranvaig
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