[Great Hall of Rockwall] (no subject)

[Wulfric]

It isn't going to be real easy. but it shouldn't be too bad. From
Martin's last message I gather that we have use of the kitchen but we're
not going to have exclusive use. Chances are the feastocrat and staff
will be using the ovens but we should be able to use a couple of burners
to heat soup. In an effort to conserve time, I suggest that we stage
preparations leading up to the event. We can make the stews at any point
from now until about 2 weeks out and then freeze it. I have a completely
empty freezer right now so storage is not going to be an issue. The
baked goods are the items that we will have issues with. We will want to
bake them as close to the event as possible. Wolvesbane is open for use
for the entire process including if someone wants to be here baking the
day before. We may also want to consider splitting some of the baking
since the more ovens we have going the less time it will take.

Now if they wanted us to do all of this without impressing
anybody...that would be imposible.....

Wulf

daniel davis wrote:
> OK, Just so I understand we need to prepare for 450 people.  50 of
> which are children who somehow expect a special kids meal.  We will
> need 80 quarts of beef stew and about 40 quarts of veggie stew.  We
> will need 10 seets of cornbread and the same of browines probaly
> more.  We can not use the kitchen, We can not set up outdoor cookers
> to prepare the stews. Yet we have to bring 120 quarts of pre made
> stews and soups up to a safe serveing temp and hold them there while
> we serve.  A standard Hot plate or any eletrical heater will not do
> it.  It will not have the capacity.  To not let us use the kitchen is
> makeing this impossible.  Will they at least let us bring up the stews
> to a boil at serveing.  I have a 40 qt. pot and an 80 qt pot we could
> use and then just bring home for cleaning to cut down time in the
> kitchen.  We will have to meet at Wolfs  the weekend before and cook
> bread and brownies and it will probaly be an all weekend project with
> home equipment.  We will need to set a time limt on lunch as we have
> to keep the hot food at a safe temp.  I do not know how the brats will
> be prepared but this is a hell of a lot of sausage and w will have to
> get it hot there.  I am sorry to be so blunt but this has turned in to
> a huge project and I can not understand how they expect us to
> accomplish this without a kitchen. 
> A mildly frighted Lord Daniel.
> */George Reichard <gmreichard at hotmail.com>/* wrote:
>
>
>
>     For those that want more info
>
>
>     First the number of people has gone up,
>
>     we heard four hundred last year and they sold out
>
>     also 30-50 childrens meals
>
>     cooking on site ...they do have stoves and such available, but
>     becuase of feast being prepared,cooking time, clean up
>     time,.........We will most likely have to precook anything we can .
>
>     (my part) $$$$$$$......we said $5 a head ...we were told 15-16%
>     goes to the landlord..we said ok, that makes it $4.20-4.25 a head
>
>
>     food...so far beef stew,veg stew, hot dogs,corn bread, white bread
>     ,cheeses,fruit,cookies,brownies....we do not do beverages.....we
>     do need final menu and ingedient list soon so they can post it.
>
>     we will need to get cooking(haha) sometime end of Nov.......have
>     an estimate for Feastocrat to ok, so checks can be made out for
>     shopping.
>
>     donation gladly accepted...(anybody have half a steer)
>
>     See you at Wolvesbane
>
>
>     Martin
>
>
>
>
>
>
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