"I've got a feast / in my back pocket . . ."

[bunnyjadwiga]

A recent SCA request for help with a feast led me to thinking. I know that if I was in a hurry, and had to scramble together a feast menu off the top of my head, based on what was easy to prepare, easy to get, and popular, I could probably pull one out of my back pocket relatively easily. In fact, most SCA foodies could (in my opinion). I started asking around and found that others liked this pleasant game.

So... I'm inviting you all to go ahead and try it. Assume 60-100 attendees, and a budget in the normal range for your area. Please post your 'back pocket feast' before reading other people's comments, if you would. I'm looking forward to seeing your answers...

Comments

[fiannaharpar.livejournal.com]

That sounds bloody wonderful! You should find a nice autocrat to throw an event for you to cook this at.

Could you give me some pointers to the peas with spring onions in almond milk? It sounds really lovely and would work well in a feast i'm actually doing in October. Theme: Agincourt. I'm doing a full-on 15th century English feast.

[joef-johnm.livejournal.com]

Deep dark secret about this particular feast is - it's all from Scully's Early French Cooking. Peas with Spring Onions in Almond Milk is on page... let me just check my notes... 258. If you don't have the book, contact me off list (john at housemarshall dot org) and I'll send you more info.

[fiannaharpar.livejournal.com]

Fantastic!

I just got a copy at Pennsic and haven't had the opportunity to read through it yet. Thank you for the info. It is much appreciated :-)