Re: food, glorious food

["Terry L. Neill" <Neilltl@ptsc.slg.eds.com>]

Gene Bonar <grb@fns.com> wrote:
>I have got to raise a toast to the feast staff at Emerald.  

>If you are a meat eater this was the feast for you.  There was roast
>pork, venison, lamb and chicken in pastry that melted in my mouth.  I
>know  the venison was given to us by Ranger John, VIVAT, but even with
>this I don't know how they pulled this off for $5.00 a head, and on top
>of that they documented all the recipes.  
>
>The feast staff was the best I have ever seen.  

Well said, my lord!!

The cook of the Saturday feast was Lord Stephan of Caer Mear.  The cook of
the
Sunday feast was Lady Tangwystl ferch Daffyd.  Sir TJ and Lady Naomi
Macalister
gave them lots of good help as did many many other people.

The budget for the feasts was $5 each *before* we knew Lord John the Ranger
would donate 250 pounds of venison.  We had to work the venison in (
EVERYWHERE!).  (How many had a chance to eat some of Lord Stephan's venison
lentil soup for lunch on Sunday??  YUM!)

One reason for the low fee is that the kitchen fee is included with the site
fee - no additional charge.

But the main reason is very good budgeting and buying practices by Lord
Stephan, Lady Tangwystl and Lord Robear de Bardulf.

*No one* goes hungry at a Caer Mear feast!  It's a point of pride amongst us!!

Glad you liked it.  I'll pass your note along to them, as neither has e-mail.

        - Anarra, well fed Autocrat
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