[Sca-cooks] Sca-cooks Digest, Vol 134, Issue 2

[Susan Sackett]

It very difficult to ensure that 100% of all alcohol is cooked out of a dish.  Especially a wine based beverage, yet there is an exemption for limited quantities used in cooking.

Also, the SCA in the US has to factor in liability risks when making policy decisions, something that a parent giving wine to his or her children in the UK on Christmas doesn't. 

Often, other non profit organizations may choose to serve at their fundraisers but they buy dram shop insurance.  Since we hold over a thousand events a year in the US, it is too great a risk to manage and be affordable,  if we could even find a insurer willing to write a policy.  Where I live, every alcohol server has to undergo training by a certified instructor before they can work as a provision of the employer's license.

Guillane


  Original Message  
From: johnnae at mac.com
Sent: June 3, 2017 12:52 PM
To: sca-cooks at lists.ansteorra.org
Reply-to: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 134, Issue 2

http://www.sca.org/docs/pdf/scafaq.pdf points out that “manufacturing, distributing, selling, serving, or furnishing of alcoholic beverages by the SCA or its branches or subdivisions is prohibited within the United States and its territories.”

Johnnae

> On Jun 3, 2017, at 1:39 PM, Susan Lord <lordhunt at gmail.com> wrote:
> 
> My great Aunt Alice promised my grandfather that she would never imbibe alcohol in her life. She fulfilled that promise eating lobster Newburg cooked with sherry, which she adored. Why do Americans have to be educated that once heated, alcohol looses its alcoholic content. 
> The Brits, who lock their licor cabinets, serve their children spiced wine on Christmas Day with no problem.
> The Americans cut off their noses cause there is nothing better than spiced hot wine to celebrate Christmas Day especially if in freezing Vermont temperatures!
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