[Sca-cooks] Period Street Food

[Donna Green]

Hi Mercy,

One of the classes I didn't get to at the An Tir Culinary Symposium (because there were so many wonderful classes) was on street food. I think the concentration was on late period English. Perhaps the instructor, or someone who took the class is on this list.

It looks like what you want to do is a dayboard. I've seen those done on a donation basis (both cooks and eaters) but it depends on the expectations of your local culture. If you put out a buffet of tasty period food with a donation bowl at the end of the table, I'd like to think you'd collect a reasonable amount of money. Also, the donation angle may help you get around various legal concerns regarding selling food.

Juana Isabella
West

> From: Mercy Neumark <mneumark at hotmail.com>
> Subject: [Sca-cooks] Period Street Food
> 
> I wanted to get peoples' opinions as I am contemplating
> doing simple lunches at events for fundraisers, however I
> want to offer a) period food (not the sandwiches and chips
> that have been seen in the past few years and b) I'm looking
> for something different than a pastry/meat pie (forgive my
> spelling), meat on a stick, or sausages. Something cheap to
> make, tasty and unique within period that can be made either
> at a day event with no kitchen or with very little set up
> kitchen.