[Sca-cooks] Calontir's Jubliee Celebration

Susan Lin susanrlin at gmail.com
Thu Mar 5 06:04:01 PST 2009


sounds like a set of true Iron Chefs to me.

Thankfully I have never had such a disaster but if I ever do I want
the two of you there to help!

-S

On 3/5/09, euriol at ptd.net <euriol at ptd.net> wrote:
> Now that sounds like an absolute nightmare.
>
> Euriol
>
> --- Original Message ---
> From:Terry Decker <t.d.decker at att.net>
> Sent:Thu 3/5/09  8:24 am
> To:Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subj:Re: [Sca-cooks] Calontir's Jubliee Celebration
>
>
> What I was curious about is what dishes were used to represent the first
> reign.  I doubt anyone used any of the dishes we prepared for the first
> Crown tourney, as it was done without recipes and no records were kept.
>
> The operative word in my comment is "try."  First Calontir Crown Tourney was
> held in Lincoln, Nebraska.  We drove in in the middle of a blizzard,
> literally following a snow plow up the highway on the last leg.  We arrived
> at between 4 and 5 in the morning to find the rooms we had reserved were
> still occupied by the state high school wrestling conference, that had been
> trapped by the blizzard.  We caught a few hours sleep stacked around the
> motel as the blizzard blew out and got to the site (a gymnasium) around 10.
> About an hour later, the Baroness of Vatavia finds out the head cook has
> caved under the pressure and pulls Erlich off the list field.  Erlich looks
> at the damage and pulls me into the kitchen.
>
> The group holding the Crown tourney is new.  They have no experience in
> doing dinner for two hundred.  They have no recipes.  They have no schedule.
> They have sacks of groceries.  The next ten hours are kind of a haze.  We
> concocted marinades, sauces, prepped veggies, roasted game hens, poached
> salmon and figured out how to stretch everything.  There are no secrets or
> magic to what we did.  It was the application of 50 some combined years of
> experience to a rather thorny problem.
>
> What we didn't have control over were the roasts, which were being done on
> barbecue grills outside.  What had worked fine in the summer test run failed
> sub-zero weather and the guy doing it was too obstinate to bring them into
> the kitchen and load them in the oven.  They were later described to me as
> "raw and frozen."
>
> While we salvaged some of the food, we did not salvage the feast.  Whoever
> had done the (non)planning had based the feast reservations on the occupancy
> number of the gym (fans in bleachers) and not on the layout of the tables on
> the gym floor.  To accomodate all of the people, rows of tables were set up
> wall to wall with no room for servers to get through.  As a result, people
> on the side near the kitchen got fed while the people opposite did not.
> Erlich and I pulled off getting the feast out of the kitchen, but the feast
> failed on the logistics of service.  My experiences with this feast are part
> of the reason I demand absolute control of the kitchen and the hall when I
> do a feast.
>
> Bear
>
>> <<< Remembering the nightmare Erlich du Battenhelm and I had trying  to
>> salvage
>> the feast at the first Calontir Crown Tourney, what, pray tell, did you
>> serve in remembrance of the 1st Reign?
>>
>> Bear >>>
>>
>> So what happened and how did you manage to salvage things? I'm always
>> looking for stories and good advice for my fast-disasters-msg file. :-)
>>
>> As far as the memorial dishes, it sounds like these dishes were  chosen
>> from those of an entire reign and not from just a single Crown  or
>> Coronation feast, so I imagine they
>
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