[Sca-cooks] Lunch more info

[tudorpot at gmail.com]

Thanks for all your responses. FYI- the event will have a feast later, 
so I expect to have minimal access to the kitchen and plan to do almost 
all prep at my home prior to the event. The lunch will be served inside, 
so I don't have to deal with weather, bugs etc.

I am a fairly experienced cook, but have not fed large numbers before. 
That being said, I have done event planning in the past and have 
reasonably good organisational skills.
 >From reading files at the Florigarium (sp?) it appears to be better to 
have food 'put together" ie meat  already on buns - in order to better  
manage portions. I like the idea of meat/cheese pies. The event is going 
to be Tudor themed. As I'm new to all of this, I will have to do some 
reading to find out more about what this means in terms of food. Links 
would be appreciated.

I don't have any period herbs and spices- but do have an extensive 
collection of modern herbs and spices. I can get to Toronto and perhaps 
ask other members if they have certain herbs/spices if they come up in 
the recipes I choose.

Re the napkins etc- I will have to ask- good question. There are a few 
places to get a snack near the site. My orders are to make enough for 
50- once that number of tokens are sold, lunch is sold out.  Some people 
will bring their own lunches.

Theodora