[Sca-cooks] Coronation feast
Antonia Calvo
dama.antonia at gmail.com
Sun Jun 20 21:52:18 PDT 2010
Sharon Palmer wrote:
> A friend is bidding for Midrealm Coronation feast in the fall. I'd
> like to make some suggestions about the menu. What makes a Coronation
> feast different from other feasts? What would you suggest?
Hmmm... I'm not sure. I've only cooked one Coronation feast and
assisted with one other. The one I was cooking myself was... well, it
was a good meal of three courses for about 160 attendees, done
completely from 16th-century German sources, principally Rumpolt. But
it wasn't really all that remarkable, in the sense that I try to have
the same regard for taste, presentation, authenticity, etc in all my
feasts.
Here's what we served:
http://cunnan.sca.org.au/wiki/Gut_und_wohl_geschmack
Oh, and I burned my foot and had it treated by two Laurels. That was
different from other feasts. I don't think you should do that, though.
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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