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Feast Gloating
Nov. 20th, 2002 10:38 amOK, I said I'd write something about the feast.
The menu was:
Dark bread and light bread
Butter and honeybutter
Marinated (pickled) mushrooms and onions
Roast chicken pieces
Beef meatballs
Three sauces (for the chicken or meatballs): Lombard Mustard, Sauce Verde, and Sauce Gauncile
Loyzeyns (noodles)
Apples & onions
Roast lamb leg
Carrots
Mushroom Pies
Apple Pies
Almonds and raisins
The meatballs and the bread were purchased from the market.
The apple pies were all made in advance by Zill (Isabel de Lyons), who even made the crusts by hand.
Things I’d change if I had do-overs:
Defrost the meatballs earlier
Ask the site how to get the pilot lit so I could use the other two ovens
Make the mustard sauce beforehand, and serve it warm.
Bring the crockpots along “just in case” – I’d have used them if I had ‘em. And bring the blender with the glass carafe, for whizzing the Gauncile while it’s hot.
Fun things:
Watching the faces of the people at Costco as I pushed the flatbed loaded with 20 gal of cider, 55 lbs of lamb, 5 sacks of meatballs... I got several offers from people who wanted to be dinner guests.
Went wrong:
Start the pasta water earlier. No matter how early it is started, earlier is better.
Two of five ovens were not working, and the other three were running cool (probably by about 50 degrees). So we were "late" serving: instead of spot-on 5 o'clock it was around 5:20 or 5:30 when the first hot food hit the tables. The bread and butter, and pickled veggies went out at 5, but I don't really count that as "serving at 5" as I had sworn I would. This meant that the dancing also started about half an hour late, my bad.
Random:
It’s really nice to have a good kitchen, a REALLY good kitchen crew, and plans! We all worked well together. And there were a couple people I couldn't have done it without, who were my spare brains and hands when I didn't have enough of my own of either.
And I ended up slightly under budget ($50 on an $800 budget). The prices of enough things have gone up just a few percent, each, (and bread has gone up a lot -- about 50% per loaf!!) that an $8 feast now is about equivalent to a $5 or $6 one from 10 years ago. That makes me feel like an SCA old-timer :)
The menu was:
Dark bread and light bread
Butter and honeybutter
Marinated (pickled) mushrooms and onions
Roast chicken pieces
Beef meatballs
Three sauces (for the chicken or meatballs): Lombard Mustard, Sauce Verde, and Sauce Gauncile
Loyzeyns (noodles)
Apples & onions
Roast lamb leg
Carrots
Mushroom Pies
Apple Pies
Almonds and raisins
The meatballs and the bread were purchased from the market.
The apple pies were all made in advance by Zill (Isabel de Lyons), who even made the crusts by hand.
Things I’d change if I had do-overs:
Defrost the meatballs earlier
Ask the site how to get the pilot lit so I could use the other two ovens
Make the mustard sauce beforehand, and serve it warm.
Bring the crockpots along “just in case” – I’d have used them if I had ‘em. And bring the blender with the glass carafe, for whizzing the Gauncile while it’s hot.
Fun things:
Watching the faces of the people at Costco as I pushed the flatbed loaded with 20 gal of cider, 55 lbs of lamb, 5 sacks of meatballs... I got several offers from people who wanted to be dinner guests.
Went wrong:
Start the pasta water earlier. No matter how early it is started, earlier is better.
Two of five ovens were not working, and the other three were running cool (probably by about 50 degrees). So we were "late" serving: instead of spot-on 5 o'clock it was around 5:20 or 5:30 when the first hot food hit the tables. The bread and butter, and pickled veggies went out at 5, but I don't really count that as "serving at 5" as I had sworn I would. This meant that the dancing also started about half an hour late, my bad.
Random:
It’s really nice to have a good kitchen, a REALLY good kitchen crew, and plans! We all worked well together. And there were a couple people I couldn't have done it without, who were my spare brains and hands when I didn't have enough of my own of either.
And I ended up slightly under budget ($50 on an $800 budget). The prices of enough things have gone up just a few percent, each, (and bread has gone up a lot -- about 50% per loaf!!) that an $8 feast now is about equivalent to a $5 or $6 one from 10 years ago. That makes me feel like an SCA old-timer :)
