[Sca-cooks] Carving

[Terry Decker]

What numbers are you thinking for serving?

Bear

----- Original Message ----- 

It takes a large and dedicated team to pull off a feast using period carving 
and serving techniques, but it can, and had been done. It is a very cool 
thing and worth the effort. We used period carving and service at both the 
first and second Perfectly Period Feast.

Juana Isabella
West

> When you are trying to serve 120+ (the smallest feast I've
> done was 80, the
> largest over 400), trying to display carving skills in a
> timely manner is a
> problem. I can't find enough knowledgeable carvers.
>
> It might make an interesting course for King's College,
> however.
>
> Bear