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2:13 pm
July 13, 2010
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Alena
Moderator
| | New Hampshire | |
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| posts 163 |
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Hi All,
Since we have workshops right around the corner I figured I'd get the discussion started about cooking this year. It was really popular last year, and i think added a lot to our encampment so I'd like to continue. Though we do have a couple of unique challenges for this year: two three-day weekends (since they are brining school day back), two extended Saturdays (when the faire is open late) and Julie does not have every Friday off this year (so she can not do all of the shopping.)
At the end of the Spring show someone (Julie, was it you?) recommended that we divide up the weekends with one master cook per-weekend to do the shopping and meal organization. How do other folks feel about this?
It would not mean that only that person cooks, but rather anyone who is cooking something would coordinate thier needs as far as ingredients and cookpots etc. with the master cook for that weekend.
Does anyone have any new recipes they would like to try out, or any special requests from last fall? I myself am looking forward to Amanda's pasta again!
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5:15 pm
July 13, 2010
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julie
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Post edited 5:16 pm - July 13, 2010 by julie
Bless you Alena, I was just going to post about this when I got home tonight.
Yes, I was the one who brought up the idea of having a “Master Cook” for each weekend. My thoughts being that while we all help with the work during the weekend, that we rotate the person who is responsible for the prep work during the week.
This means:
- Managing the menu. Last year different people volunteered to prepare specific dishes, but I managed the menu list (made sure we had a meat, veg, and carb). Difficulty level for this is low. If we're organized, we can actually get this done during the first couple of workshops.
- Compiling the grocery list. The various cooks e-mailed me their ingredient lists, and I figured out how many eggs etc. we needed each week. Again, this could be done well in advance if we get our act together and plan the menus early enough. Plus, it would be nice to have some idea of what staples (olive oil, flour, etc.) we can buy in bulk at the beginning of the run.
- Did the marketing. This is actually the hardest part. There were days that I had to hit more than one grocery store to find less common ingredients like leeks or fava beans. I never did find Rose Water at any of my local groceries. And there were days when my local grocery store was out of round breads and I had to hit another store.
I can bring a list of the recipes that we used last year to the first Workshop. And a stack of cookbooks. All you newbies should plan on getting dragged into the kitchen this year! (Trust me, if *I* can do it, it's not that hard.)
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10:40 am
August 16, 2010
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Alena
Moderator
| | New Hampshire | |
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| posts 163 |
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We're in the home stretch for the Fall show, so I thought I'd see if anyone is ready to talk cooking yet. The specific Demonstration is still up in the air, but we do want to make food, in a historical manner in the camp this fall. Last year we found it useful to have at least three people cooking on a regular basis, and welcome anyone who would like to try out a recipe or just help out. In order to make this smooth, I would like to know everyone's involvement with the cooking, so we can plan and prepare.
First, If you have not let Julie know your availability for the fall show please do so, so we can know how much food to prepare, and which food allergies/preferences we will need to accommodate on what days.
Then let me know what level of food involvement you would like from these categories:
Master Cook: In charge of food prep for an entire weekend. This does not mean you do all the cooking, but you make sure that there will be a balanced meal, do the shopping for the weekend, make sure we have enough pots & pans and generally oversee the meal making for the weekend. Alena will be the master cook for weekend 1, Julie will be master cook for weekend 2. Any volunteers for the other weekends?
Cook: If you have one or two recipes you would like to be in charge of over the course of the run, this is the category for you. Let us know what you would like to cook, and when and we will make sure it happens. If you have a vague idea, then let us know and we’ll help you find recipes etc.
Assistant Cook: For those of you who would like to help out and learn more about cooking over an open fire so that you can some day do a little on your own. We’ll share the recipes we’ll be cooking with you and ask you to do entire steps in the process, but we’ll keep an eye on you, and let you know if something needs to be stirred etc.
Pikeman: If you will help chop vegetables, and wash dishes, but can’t commit to much else, that is ok, just let us know and we’ll be sure to put you to good use.
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2:27 pm
August 16, 2010
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Brittney
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I will be updating my availability hopefully soon, but I should be able to be around quite a bit this fall.
I would like to be put down as a cook, with a definite willingness to be generally involved in as much cooking prep or anything else as needed during the faire day or in acquiring odd ingredients before hand. I've been looking into recipes, and hope to have a couple approved to try during the run.
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9:45 am
August 19, 2010
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Jennifer
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Julie asked me to do the shopping for one of the weekends and I am happy to do that along with the cooking as well. The only weekend that I will be there all the days, is weekend two, October 2-4. That is the same weekend that Julie chose. So, I could help Julie with that one or do another weekend, but obviously, not the whole weekend. I will be there October 10th and 11th, but not the 9th. Julie has our schedule, please take a look at it and suggest when you would like me to shop/cook/or whatever.
Also, I am very excited about doing a chicken recipe, with veggies of some sort.
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9:50 am
August 19, 2010
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Jennifer
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Also, we are down on the Cape and I have been into most of the antique stores. Is there anything in the kitchen department that we need that I should be looking for down here?
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10:15 am
August 19, 2010
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Gustav
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Jennifer, have you found any recipes you want to do yet? Remember, we’re not just looking for stuff we can do over a fire, we’re looking for recipes from our time period that we can do. Certainly Alena, Julie, and Amanda have done a lot of research in this area and can likely point you in a good direction, but I’m sure they would love to not do all the research themselves! 
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10:22 am
August 19, 2010
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Jennifer
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Oh yes, I am aware we must stick to the period. I have been doing some research from books that Alena loaned to me and other sources I have as well. But Alena has been VERY helpful in sending me recipes she has found. No worries.  (Sunglasses, cause I am on the Cape)
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1:19 pm
August 19, 2010
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julie
Admin
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Jennifer, we can certain switch weeks! I'll sit down this weekend and take a closer look at the schedule before the next workshop.
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10:45 am
August 20, 2010
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Wulfram
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| | Connecticut | |
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| posts 142 |
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Alena, as much as I would like to fill a different area for cooking, remembering how things went last year I'm just going to take the Pikeman roll of tell me what to cut and I will!
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10:52 am
August 20, 2010
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Brittney
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| | Schenectady, N.Y. | |
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| posts 141 |
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That frightens me a little coming from the person with the surgical instruments…
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2:56 am
August 21, 2010
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Jennifer
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Ok Julie, sounds like a plan.
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9:55 am
August 21, 2010
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Karen
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| | Middletown, CT | |
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| posts 11 |
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I haven't had a chance to find any recipies, but I've been an excellent sous-chef for years, so I am more than happy to help anyone who IS cooking with that particular task.
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