"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

[dr-zrfq.livejournal.com]

I'm going for a central Italian theme here. A lot of these dishes I got from my grandmother, and I've never actually been a head cook before, so I still have to hunt down period recipes -- but I'm sure I can find them.

In no particular order (I'll work out an order later):
Pasta (probably fettuccine) with butter and pecorino cheese
Sautéed chickpeas
Salad of seasonal greens
Lamb (in spring) or pork (otherwise)
Cooked seasonal vegetable: simmered broccoli, grilled asparagus, or grilled fennel
Some sort of fish
Vegetable tarts
Fresh seasonal fruit
Cheesecake

[bunnyjadwiga.livejournal.com]

yum. When we get together we have to try some of the fennel dishes, because nobody else in OUR house will eat them!
I love losyns, though I tend to sneak garlic salt on them.

Broccoli is kinda a touchy subject with some people... cauliflower is more easily documented, I think; isn't broccoli one of the standard Atlantian serve-with-STC veggies?