[Sca-cooks] 14th Century French Feast in January

Jim and Andi jimandandi at cox.net
Mon Dec 7 11:15:24 PST 2009



I don't know if you were there, but I did a French feast for St. Vals in
February. I still have all my planning materials and kitchen plan if
you'd like to take a look and see how I organize things. Let me know!

An Crosaire, Trimaris

-----Original Message-----
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On
Behalf Of HL Bebhinn O'Siodhachain
Sent: Monday, December 07, 2009 8:20 AM
To: Sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] 14th Century French Feast in January

Good morning everyone, 
I am new to this list, but I have a question for you all.  I am doing a
feast in january for the 25th anniversary of my Barony as well as the
investiture of the new baron and Bariness.  It is a once in a lifetime
feast.  It also happens to be my first.  I have cooked for approx 60
before, but I will be cooking for 160 this time and I just wanted to
know if anyone had any tips for me that might make my time of it a
little easier.  This is not a truly period feast, as per the request of
the new nobles.  Some of my dishes and sauces are completely period and
some of my dishes are merely frenchish, but it is all taste tested and
approved by the incoming nobles and they are thrilled.  My biggest
problem is planning and timing.  Any tips??
Baroness Bebhinn
Barony of Darkwater
Kingdom of Trimaris 
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