[Sca-cooks] snails and puppy dog tails...

Audrey Bergeron-Morin audreybmorin at gmail.com
Thu Jan 27 08:37:47 PST 2011


> very well.  Can you imagine the uproar if you said to feasters, "Oh, we are
> having this item that only 5 out of 20 people will like, but we are chargeing
> you all the same price, and you don't get another dish to replace this one if
> you don't like it."

Here, we have a cook (Hi Petru!) who is well know for his unusual (and
extremely yummy) feasts. Those of us who are fans would pay a small
fortune to attend any feast he was cooking; it came to the point where
we will rarely stay for feast if somebody other than him is cooking,
at least in our local group. We've eaten too many feasts of bread with
honey butter, barley stew, glazed carrots/parsnips and overcooked
roast. When you attend too many SCA feasts, there's a certain bland
"standard" that ends up always tasting the same. Petru, on the other
hand, has served us, in the last few years, among other things, frog
legs and snails, both of which went over extremely well, and a lot of
things usually considered adventurous (lamb or fish, for example).

Of course, some event organizers fear that an original feast will
scare off some people; so he's been having some trouble getting
"hired" locally. More adventurous groups, however, publicize widely
that he's going to be cooking. Knowing he's cooking really draws a
small crowd to an event.

I think as long as the menu is posted well in advance, and there is
seating for picky eaters or off-board, there is no issue... But maybe
that's just me :-)



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