[Sca-cooks] lunch ideas- feedback

[Terry Decker]

$2-3 per person is workable.

June and warm, I'm going to assume this is going to be a tourney lunch with 
limited kitchen.  I would consider melon, fruit compost, cold relatively 
thinly sliced meat (beef roast or ham, you need roughly 12-13 pounds), 
pepper sauce, garlic sauce and mustard for the meat, a soup (say, zanzarelli 
or a brodo of chickpeas), two types of tart or torte (sweet spinach and 
bolognese, perhaps, 7 each), assorted breads (15-16 pounds, cut before 
serving for protion control).  All of this can be prepared in advance and, 
other than the soup which would need to be reheated, served cold.

The mustard and compost need to be prepared well in advance so the flavors 
will meld.  Bread can be baked a couple days ahead.  If you do roast, cook 
it medium rare and slice it just before serving to keep it from drying out.

Bear

>I have volunteered to create a lunch for 50 at an event in June, warm 
>weather here in Ealdomere. This will be my first contribution to my canton, 
>in this my first year in the SCA. The budget is $100- which may go to $150 
>if I whine a little. Is this budget doable?
>
> Suggestions would be appreciated. I have been told that period food is not 
> necessary, but I would like to have one or two period items. I only have 
> one period cookbook- Take a Thousand Eggs.
>
> Theodora