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

[Holly Stockley]

Hmm, also being being a Michigander, I'D be more willing to shell out if the paired wines were also Michigan wines.  However, it's a truism that Michigan doesn't as yet have a lot of success with red wines.  The LMS whites can be heavenly.  The reds....  meh.
If it were ME...  I might do a wine, a cider, a craft beer and either an ice wine, fruit brandy, or local-made distilled liquor apetirif with dessert.  :-D  I bet Odo would be a good resource for that list.
Femke

> Date: Tue, 20 Sep 2011 16:15:05 -0400
> From: gaylinwalli at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks]  Farm-to-Table Dinners and What You Pay
> 
> Thankyou so much for the answers so far and any others on the way. For the
> record, I'm not looking to do this because technically I already do it as a
> cook of SCA feasts. I know the best sources in my area and am lucky to have
> them (even luckier to be on a first name basis with many of them). I'm
> really more curious what "outsiders" or non-SCA folk see as reasonable for
> large, catered dinners under the very recent moniker of "farm to table" and
> this isn't something that's easily googled. I figured I'd ask "foodies" from
> various areas of the country. That you're my *favorite* kinda of food geeks
> is a bonus. :)
> 
> Cheers,
> 
> Iasmin
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