[Sca-cooks] Sca-cooks Digest, Vol 65, Issue 35

Christiane christianetrue at earthlink.net
Tue Sep 20 14:41:42 PDT 2011


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

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Totally agree with the sentiments expressed. I live in an area where there are fancy restaurants doing the farm-to-table special dinners (in fact, the Heritage Conservancy of Bucks County did one last summer for $45 per person, but I don't think it included wine), but there's also the option for families to take a day trip to one of the Amish restaurants in Lancaster like Plain and Fancy, which use foods grown locally (though not organically); generally all-you-can-eat meals there cost $25 a person.

I do buy meats from the Amish butchers when I can now, because the best roast chicken I ever made came from them. It was just AMAZING; I can't even look at a Purdue or supermarket chicken now. Same for the lamb roast I got this past spring.

Adelisa







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