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Dayboard ruminations
Sep. 17th, 2003 04:28 pm(This started off life as an email, but I want to save it....)
Several months ago, Nataliia approached me and asked if I would be willing to do the dayboard for K&Q, to be held the second or third Saturday of November. At that point, I recall her having said I would have a budget of $400, and could probably expect about 200 people. I agreed to do it.
The date firmed up, as the Crown chose Saturday Nov. 15th, which was fine. I settled back for the summer and didn't think much about it for a month or two.
Around Labor Day, there was a thread on the SCA-East list concerning dayboard menus and the provision of disposable feastgear (paper plates) at events. This sort of lit a fire under my backside, and I emailed Nataliia to ask whether she expected me to be buying paper goods as well as food, and exactly how much money should I plan on. She said that the budget was currently $2.50 a head, so $500 for the meal, and that she hoped for a lot of little finger foods, with an emphasis on salty and savory, for the fencers to pick at between bouts, and that she didn't expect me to provide paperware (but I will probably throw in a packet of cheapie plates at the last second, for safety's sake).
So the next step, which I will be doing in the next 2-3 weeks, is going to be pricing out things that I might serve. Once I get a longish list of possibilities, I will juggle and finesse til I come up with a reasonable set of dishes. Things that will certainly be under consideration include: meatballs, chicken drumsticks, sliced cold meats (beef, ham, poultry), slices or cubes of cheese, olives, pickles, vegetable crudites (celery, carrots, broccoli, etc), marinated onions or mushrooms, cold eggy tarts like Tarts for Ember Day, hard-boiled eggs, a warm broth or light soup (especially if the weather is cold, but only if I have somewhere to plug in some Crockpots), sauces like mustards or green sauce or cinnamon sauce to put on the meats, fresh fruit segments (apples, oranges), bread and rolls, some kind of sweet (cookies, wafers, Digby's Excellent Cakes, marzipan).
I will also need to figure out what beverage(s) I'll be handling: cider if I can afford some (hot or cold), lemonade, water, drink syrups.
I also need to go to the site, or get a good description of the kitchen area from Nataliia. As I recall, this site has a little nook with a sink and coffeemaker, and nothing more. It would be nifty indeed if I discovered there was already an oven or microwave, so I would be able to do more warm stuff, and more on-site prep.
So that's the state of things so far :)
Several months ago, Nataliia approached me and asked if I would be willing to do the dayboard for K&Q, to be held the second or third Saturday of November. At that point, I recall her having said I would have a budget of $400, and could probably expect about 200 people. I agreed to do it.
The date firmed up, as the Crown chose Saturday Nov. 15th, which was fine. I settled back for the summer and didn't think much about it for a month or two.
Around Labor Day, there was a thread on the SCA-East list concerning dayboard menus and the provision of disposable feastgear (paper plates) at events. This sort of lit a fire under my backside, and I emailed Nataliia to ask whether she expected me to be buying paper goods as well as food, and exactly how much money should I plan on. She said that the budget was currently $2.50 a head, so $500 for the meal, and that she hoped for a lot of little finger foods, with an emphasis on salty and savory, for the fencers to pick at between bouts, and that she didn't expect me to provide paperware (but I will probably throw in a packet of cheapie plates at the last second, for safety's sake).
So the next step, which I will be doing in the next 2-3 weeks, is going to be pricing out things that I might serve. Once I get a longish list of possibilities, I will juggle and finesse til I come up with a reasonable set of dishes. Things that will certainly be under consideration include: meatballs, chicken drumsticks, sliced cold meats (beef, ham, poultry), slices or cubes of cheese, olives, pickles, vegetable crudites (celery, carrots, broccoli, etc), marinated onions or mushrooms, cold eggy tarts like Tarts for Ember Day, hard-boiled eggs, a warm broth or light soup (especially if the weather is cold, but only if I have somewhere to plug in some Crockpots), sauces like mustards or green sauce or cinnamon sauce to put on the meats, fresh fruit segments (apples, oranges), bread and rolls, some kind of sweet (cookies, wafers, Digby's Excellent Cakes, marzipan).
I will also need to figure out what beverage(s) I'll be handling: cider if I can afford some (hot or cold), lemonade, water, drink syrups.
I also need to go to the site, or get a good description of the kitchen area from Nataliia. As I recall, this site has a little nook with a sink and coffeemaker, and nothing more. It would be nifty indeed if I discovered there was already an oven or microwave, so I would be able to do more warm stuff, and more on-site prep.
So that's the state of things so far :)
