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

Johnna Holloway johnnae at mac.com
Wed Mar 30 07:25:00 PDT 2011

Lots of suggestions already about grills and roasters.
A word of practical advice - check the grills beforehand. Check  
working burners. Find out how much propane they use and make  
arrangements for those supplies. Get an extra tank or two. Make sure  
the person manning a grill knows what they are doing. Have lots of  
grill tools and get meat thermometers for those cooks!

Check with the local health department and find out the regulations on  
what foods can be precooked and frozen or prepared ahead for bringing  
to the site. Does all food have to be prepared onsite?

Is the feast hall being used during the day? Even if it is being used,  
rope off a section and use it for storage and dish set-up to save room  
in the kitchen. One can prep vegies or fruits in that area.

You mentioned one stove. What about sinks and dishwashing? Is there a  
commercial dishwasher?

I would advise -- under no circumstances--- do not allow the small  
kitchen to be shared with a lunch tavern or another group wanting to  
use the 10 by 10 space during the day.


On Mar 29, 2011, at 7:41 PM, 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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