So, here is the current up-to-date Chalice Feast menu -
Travelers Dish (Fri night):
Chili (It's gonna be cold most likely, a warm chili will help)
Eggs (scambled, plain or with cheese!)
Cold cut sandwiches - Ham or chicken, served on a small roll with mustard and fresh cut onion rings
Beverage choices -
. Tea (sweetened and nonsweetened)
. Lemonade (not period, but popular)
First Course -
. Bread and butter (honey, spiced, plain)
. Apple slices
. Pasta with Saffron and Mace
Second Course -
. Mushroom Onion Soup
. Meatballs with a honey mustard sauce
Third Course -
. Sausage in an Apple and Onion sauce
. Barbequed Carbonadoes (various meat selections BBQ'd and spiced)
Fourth Course -
. Bacon-wrapped dates
I am doing a Feast for 60 people, so my budget is 600. I may subtract/change dishes as my finances allow, I'll be going and price checking down at Restaurant Depot next weekend. There's a couple things still up in the air that I'm waiting to hear back on that could change the food items a bit, such as if the lunch is including Feast or a fundraising one.
With 60 people being served, I have to add a few more numbers to get my total for food to prepare. High Table is not counted amongst that number, the largest I've seen is 16 so I'll plan for that. I also need to include kitchen staff and servers, to make sure they have enough noms for their service. I'll give that an additional 10, making the total servings needed to account for as 86. Which means I need to spend roughly 6.98 on each person, to maximize my 600 and feed everyone I need to feed. I'm gonna be spending a lot of my free time this weekend on figuring this math out on my portions for each dish so when I price-check I can see how far over/under I am and where I need to adjust.
Gonna be putting out calls for kitchen-staff help and serving help having some confirmed people on my side in advance will really help me avoid extra stress. I'm hoping to find someone to handle Lunch, I don't mind breakfast but that meal in the middle of the day will throw me ff if I have to handle it myself.
I want matching tabards! I know its gonna be a stretch, and not as likely to follow through, but I would LOVE for all my servers to be wearing a matching tabard because it's a good period display. Also, it would look cool. I'm currently shopping around for donations of fabric, is anyone has any they wouldn't mind parting with I'd love to take it off your hands!
Another idea I really wanna do is a fancy presentation for dessert. You know at the end of the Feast, before dessert is called, when they call out the cooking staff and servers to be recognized? I want all my staff to come out and each holding a covered dish. When the thank you's are given and they ask for the dessert to be brought forth, I want the covers to be removed to show that dessert is ready NOW! So they're served immediately, High Table first then the populous.
I dunno, I think it's pretty cool :). This is gonna be an awesome time.