![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
The feast at St.Egon's
Feb. 22nd, 2018 07:52 am I wrote about the feast that I was cooking for St.Egon's feast in our local SCA barony, what was on i it. Anyway, this is my first feast as a head cook and I knew that at least one person eating it is very critical about feasts (he's cooked lots of feast and he's a total foodie). But he, and everybody else loved it! He said that it was the best feast he's eaten in Gotvik! And another friend who has been active since 1992 and has eaten LOTS of feasts said that this one was among the top five.
I am amazed, and so happy and inspired to do it again. Ve were only 36 people for the feast, which helps when you're making your own fresh pasta, but we could have handled the double with maybe one more person to help out and another oven (which was available in the basement where there's another kitchen).
With so few people eating and extremely good planning from Anna's side, plus me making all pies the weekend before, we even got to sit down and eat the last meat course and, then again, the desserts.
All food was served in bowls on the tables, which held six people, since at least in the High Middle Ages, is was considered more courtly to have several small tables where people can talk to each other, than long tables. The bowls where then left on the table so you could always get a little more of some dish. Up until the dessert, when we needed the bowls used for stew to have pears cooked in wine in. So we collected them and I washed them and then we served dessert. There was some entertainment during this break too.
I am amazed, and so happy and inspired to do it again. Ve were only 36 people for the feast, which helps when you're making your own fresh pasta, but we could have handled the double with maybe one more person to help out and another oven (which was available in the basement where there's another kitchen).
With so few people eating and extremely good planning from Anna's side, plus me making all pies the weekend before, we even got to sit down and eat the last meat course and, then again, the desserts.
All food was served in bowls on the tables, which held six people, since at least in the High Middle Ages, is was considered more courtly to have several small tables where people can talk to each other, than long tables. The bowls where then left on the table so you could always get a little more of some dish. Up until the dessert, when we needed the bowls used for stew to have pears cooked in wine in. So we collected them and I washed them and then we served dessert. There was some entertainment during this break too.