[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.
Bear
----- 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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