[Sca-cooks] newbee cook attempting feast for the first timeindecember

Antonia Calvo ladyadele at paradise.net.nz
Fri Jun 5 15:46:27 PDT 2009

chawkswrth at aol.com wrote:
> Yet, in all seriousness-this is what we strive for-a Perfectly Period Feast that is Edible and Enjoyable. But, we always run into problems. Between dealing with allergies, area tastes, budget concerns, and the "joys" of serving?a beverage with even a very low alcohol content, I sometimes wonder why don't we all just?throw up our spatulas in frustration, and point everyone to the nearest KFC. 
> I don't want to start up old, badly beaten dead horses again, but, research benefits aside, how in the world does anyone accomplish anything edible for a large number of folks these days?


I don't think I understand the question.

Allergies: advance bookings only, stating food issues.  Since I serve a 
varied menu, I can find a way to accommodate most people without it 
being WWIII.
Area tastes: tricky.  Southron Gaard are rumored to eat only delicious 
food.  (In general, the best way to deal with picky eaters is to go on 
serving a good variety of foods and ignore them.  We're cooks, not the 
parents of an indulged four-year-old.  They'll either get over it or eat 
Alcohol: here in NZ, we're delightfully outside the US SCA alcohol 
policy, so there's not actually anything stopping us from laying on 
drinks within local laws.  Having said that, BYO works for most people.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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