[Sca-cooks] Adjusting your Feast budget for Comps

[Claire Clarke]

Date: Sun, 17 Apr 2011 18:24:33 -0400
From: "Jim and Andi Houston" <jimandandi at cox.net>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Adjusting your Feast budget for Comps
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My jaw is on the floor thinking about trying to do a feast for $3 per
person. How on earth do you do that? The budget for my feast next weekend is
$7 per person and I'm really struggling to come in under budget. I may
choose to buy a few things out of my own pocket. How do you do it?

Madhavi

***********************
$3 a head is pretty astonishing. I did a lunch recently for $3.5 and it was
far from being a feast.

But I can work with $7 a head quite happily, and go to town on $10. I used
to do feasts for $5 a head but this was ten years ago or so when the food
dollar seemed to go a lot further. 

It's easier for big feasts where the economies of scale kick in, and you
need to choose your dishes very carefully to avoid expensive ingredients.
And use less meat. 

Angharad