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

Terry Decker t.d.decker at att.net
Mon Dec 7 15:11:42 PST 2009

160 is a borderline feast, in my view.  It sits on the boundary between 
feasts that can be prepared with limited faciliities and feasts that require 
some serious kitchen equipment.  So think about the kitchen capacity as 
regards your menu with a plate caount of 160.  Rework the menu to make life 
easier on you and your crew.

If you are using ovens, have oven thermometers in your kit.  As a baker, I 
often have three so that I can compare them prior to use for reading 
differences and can handle three ovens if necessary.


----- Original Message ----- 

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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