Emmaus Fair, draft 1
Apr. 12th, 2006 03:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
There was rain. There was snow. And hail. And so on.
But there were about 100 people at the event, and most of them had a good time. And they ate.
My god, they ate. It was like a plague of locusts.
Now, mind you, I didn't cook on-site. The wonderful, talented, generous, and generally heroic Ysabeau du St. Wandrielle ran the kitchen, with the ladies of her Lansknecht (sp?) unit as backup, and help from various people including Shannon Gallowglass, Aellin, my Christopher, etc.
I had pre-made about 2 gallons (10 pounds of chicken thigh's worth) of hen in broth, and probably 3 or more gallons of the base for the lentil puree-- though I couldn't find the parmesan, so we served it as lentil soup with herbs. We had 3 large hams, and Ysabeau had made a vegetable cabbage soup and about 5 pounds of spicy roast beef. There was 4 pounds of turkey kielbasa.
Shannon made mushroom pasties/pies, and brought two quart containers of sauces (black grape and dried plum sauces) that I had left in her freezer. There were 4 packages of pullman-loaf toast from the middle eastern store, paired with several pounds of sauteed onions (by Gwenillian) in broth for onion sops.
There were 10 loaves of hearty bread from the Country Maid outlet store, cut up by Sheila. [Yes, I was so out of it I let Sheila in the kitchen. She didn't break any part of her self, faint, or even fall down.]There were 3lbs of ricotta cheese balls coated in cracked pepper (vaguely based on
flannelbutch's recipe from several years ago. There was honey butter (Ysabeau made it). There was sauce for pigeons but it had too much onion and not enough parsley.
There was mustard of unknown provenance made by me (look, it was in the cupboard, ok?) and a lombard mustard made by Christopher.
Sarah bas Mordecai made the savory toasted cheese, though we used Edam instead of Brie (8 oz edam, 2 lbs cream cheese, 3 lbs butter). We will try Gouda next time, as the Edam didn't want to melt/sieze. I had found asparagus for $1 a pound so we had 2 pounds steamed asparagus.
There was a salad of 3 heads of different kinds of lettuce, herbs, and scallions seasoned with olive oil, red wine vinegar and salt. There was a whole daikon radish (about 1 lb) peeled, sliced and seasoned with oil, vinegar and salt. There were pickles (1 gallon dill spears and 2+ quarts bread and butter); the olives were bought but got left in the car by mistake. There were 3 lbs of pretzels but they didn't get put out until after the first rush. There were strawberries. There were 3 lbs baby carrots and 4-5 stalks celery. There were about 6 lbs of pears pears, 4.5 lbs of apples, 15 tangerines and 20 mineolas, but some of the fruit didn't make it out until 'dessert'.
Jacobina hard-boiled 5 flats of small eggs (2.5 dozen each). We ate 3 flats and gave 2 flats to the kids to color.
Christopher made his Blancmage of lobster; I thought people hadn't eaten much of it but it turned out the bowl had been refilled twice. Rice with fake lobster is good.
For the dessert, Gwenillian made scones; Pastor Jen made Gingerbrede; an unknown benefactor made chocolate brownies. We had 2 packages each of anise and vanilla pizelles, and we served them with jam and with "food for angels" ( 3lbs of ricotta mixed with confectioner sugar and rose jam to taste-- I couldn't find the rosewater in the morning...). There were 2 lbs of sugared almonds, and 2 lbs of commercial premade frozen apple fritters, reheated in the oven-- these would have been better if they hadn't thawed out overnight.
They ate almost all of it. I think we sent home pickles, celery, carrots, apples, pretzels and some soup, plus the ham bones.
THEY ATE THE RADISHES! They DEMOLISHED the salad, and the onion sops. They ate everything! Damn, we're good.
But there were about 100 people at the event, and most of them had a good time. And they ate.
My god, they ate. It was like a plague of locusts.
Now, mind you, I didn't cook on-site. The wonderful, talented, generous, and generally heroic Ysabeau du St. Wandrielle ran the kitchen, with the ladies of her Lansknecht (sp?) unit as backup, and help from various people including Shannon Gallowglass, Aellin, my Christopher, etc.
I had pre-made about 2 gallons (10 pounds of chicken thigh's worth) of hen in broth, and probably 3 or more gallons of the base for the lentil puree-- though I couldn't find the parmesan, so we served it as lentil soup with herbs. We had 3 large hams, and Ysabeau had made a vegetable cabbage soup and about 5 pounds of spicy roast beef. There was 4 pounds of turkey kielbasa.
Shannon made mushroom pasties/pies, and brought two quart containers of sauces (black grape and dried plum sauces) that I had left in her freezer. There were 4 packages of pullman-loaf toast from the middle eastern store, paired with several pounds of sauteed onions (by Gwenillian) in broth for onion sops.
There were 10 loaves of hearty bread from the Country Maid outlet store, cut up by Sheila. [Yes, I was so out of it I let Sheila in the kitchen. She didn't break any part of her self, faint, or even fall down.]There were 3lbs of ricotta cheese balls coated in cracked pepper (vaguely based on
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There was mustard of unknown provenance made by me (look, it was in the cupboard, ok?) and a lombard mustard made by Christopher.
Sarah bas Mordecai made the savory toasted cheese, though we used Edam instead of Brie (8 oz edam, 2 lbs cream cheese, 3 lbs butter). We will try Gouda next time, as the Edam didn't want to melt/sieze. I had found asparagus for $1 a pound so we had 2 pounds steamed asparagus.
There was a salad of 3 heads of different kinds of lettuce, herbs, and scallions seasoned with olive oil, red wine vinegar and salt. There was a whole daikon radish (about 1 lb) peeled, sliced and seasoned with oil, vinegar and salt. There were pickles (1 gallon dill spears and 2+ quarts bread and butter); the olives were bought but got left in the car by mistake. There were 3 lbs of pretzels but they didn't get put out until after the first rush. There were strawberries. There were 3 lbs baby carrots and 4-5 stalks celery. There were about 6 lbs of pears pears, 4.5 lbs of apples, 15 tangerines and 20 mineolas, but some of the fruit didn't make it out until 'dessert'.
Jacobina hard-boiled 5 flats of small eggs (2.5 dozen each). We ate 3 flats and gave 2 flats to the kids to color.
Christopher made his Blancmage of lobster; I thought people hadn't eaten much of it but it turned out the bowl had been refilled twice. Rice with fake lobster is good.
For the dessert, Gwenillian made scones; Pastor Jen made Gingerbrede; an unknown benefactor made chocolate brownies. We had 2 packages each of anise and vanilla pizelles, and we served them with jam and with "food for angels" ( 3lbs of ricotta mixed with confectioner sugar and rose jam to taste-- I couldn't find the rosewater in the morning...). There were 2 lbs of sugared almonds, and 2 lbs of commercial premade frozen apple fritters, reheated in the oven-- these would have been better if they hadn't thawed out overnight.
They ate almost all of it. I think we sent home pickles, celery, carrots, apples, pretzels and some soup, plus the ham bones.
THEY ATE THE RADISHES! They DEMOLISHED the salad, and the onion sops. They ate everything! Damn, we're good.
no subject
Date: 2006-04-12 08:32 pm (UTC)no subject
Date: 2006-04-12 08:49 pm (UTC)I may DIE in my own saliva - how gross is that?
no subject
Date: 2006-04-12 11:25 pm (UTC)no subject
Date: 2006-04-12 09:07 pm (UTC)Congrats on a job well done.
*Hugs*
no subject
Date: 2006-04-12 09:13 pm (UTC)no subject
Date: 2006-04-12 09:27 pm (UTC)no subject
Date: 2006-04-12 09:14 pm (UTC)no subject
Date: 2006-04-12 11:17 pm (UTC)Why ever go on a cruise? The best food is being served in the SCA!
I am ever more sad I had to miss the Fair. As I have said before, it is my favorite event.
Thanks for posting, I'm really wondering about some of the displays, some of the reactions, how well the fundraiser did, and all that stuff, too!
no subject
Date: 2006-04-13 11:53 am (UTC)*g*
seriously, hon - sounds amazing. :)
no subject
Date: 2006-04-13 04:36 pm (UTC)