your opinion needed

[ppfuf]

I'm thinking of teaching a class on basic feast planning and organization at A&S, or maybe at the next West Coast Culinary Symposium. If you were thinking about volunteering to cook your first feast, what would you want to know?

Tentative class description: An in-depth discussion on the necessary steps to plan and execute an SCA feast. Topics will

Comments

[madbaker]

I usually tell my frozen chicken story...

[ppfuf]

The one starring the scientific freezer? That's a good one. Maybe I'll have an appendix of When Things Go Horribly Wrong stories in the class handout.
Or perhaps that example will go under Food Safety section.

[cvirtue]

Siobhan has a bunch of horror stories. Ask about the chickens and the kittybox.

I'd like to know how sca portion sizes differ from std catering eatimates

[ppfuf]

I was thinking of including a section on "portion control" in the section on budgeting. I've seen a lot of feasts where the cooks try to serve a full-size dinner in each course.

[cvirtue]

Right. And I've been at SCA buffet lines where the second half of the line got pretty much nothing because the people that got their first were out of control.

[ppfuf]

That's why I never do unmonitored buffets.

I'll add that to the table-service section, and mention it under budget planning.

[ppfuf]

I try to tell people to think "tasting menu" or "tapas" when it comes to SCA feasts, but sometimes the food is hard to resist.