[Sca-cooks] Carving
Donna Green
donnaegreen at yahoo.com
Tue Apr 5 20:58:09 PDT 2011
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
>
> ----- Original Message -----
>
> However, if part of what the people running the feast want
> to do is to
> demonstrate period carving methods ... as detailed in some
> of the period
> carving manuals ... then you want to serve a whole
> critter.
>
> Juana Isabella
> West
>
> > Whole chickens are great for appearance or in
> specific
> > whole chicken dishes,
> > but on a couple of occasions, I've been the only
> person at
> > the table that
> > knew how to carve a whole chicken. I also am of the
> > opinion that thighs
> > provide the most meat for the least cost.
> >
> > Bear
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