[Sca-cooks] Farm-to-Table Dinners and What You Pay

[Jim and Andi Houston]

Caveat: I have run a cow pool for several years now, I'm extremely active in
the local foods and farmer's market community here, and I'm a serious
foodie. I have very strong feelings about perceived and real elitism vs.
"fair trade" for local farmers in the organic and local foods
movement/scene/whatever. 

My answer is: it totally depends on who you are marketing your event towards
and why. Do you want to attract wealthy people? Serving wine with each
course and only using organic ingredients jacks the price up significantly
and pegs your event as one marketed towards a wealthier crowd, as does using
a "chef". If you go this route, you can charge basically whatever you want.

Do you want to make the event affordable for a broader range of people, or
attract families? Don't limit yourself to 100% organic and don't make the
ticket price inclusive of alcohol. Get a small catering company to cook, or
do it yourself. Let kids under 12 eat free. Going this route means charging
no more than $25 per person.

Madhavi

-----Original Message-----
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Gaylin Walli
Sent: Monday, September 19, 2011 1:54 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Farm-to-Table Dinners and What You Pay

I'm wrapping my brain around some modern-world things and I'm curious about
the cost of farm-to-table dinners in your area, what people might pay, and
what *you'd* be willing to pay. Let's say this:


   - 24 or fewer people attending
   - all local, organic food
   - appetizers and two entrees, plus dessert
   - you may or may not know the chef
   - wine with each course

Put whatever other limitations you have on it. Whatever helps you answer for
you. What would you pay? What do people pay that you know of local to you? I
asked this among facebook friends and thought I might get some more
interesting answers here what with y'all being foodies of varying types.

Cheers,

Iasmin
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