[Sca-cooks] Coping with limited cooking facilities for feast

[Amy Cooper]

Congrats on running your first feast! Is there a theme/time/place your
menu will be designed around? What sort of refrigeration is available
on site?

Ilsebet

On Tue, Mar 29, 2011 at 7:41 PM, tudorpot at gmail.com <tudorpot at gmail.com> wrote:
> I will be serving feast for  72 in a few months. The kitchen has one
> domestic stove - four burners and one oven, it is also small- about 10x10
> feet. Suggestions are welcome on how to work with these limitations, esp
> what period recipes/foods can be cooked prior to the event and transported
> easily.  It will be the beginning of summer here. This will be my first
> feast.
>
> Theadora
>
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