[Populace] RE: Cooking Thyng

[Alison Choyce]

Vivat unto the good gentles of Caer Adamant for a fine day of classes and
feast.  Very well done from each detail, like the baskets in bathrooms, to
having the cooks explain their course of the meal.  It was wonderful!!
Looking forward to next year.

 

In service,

Alison Wodehalle

  _____  


Sent: Sunday, February 18, 2007 11:43 AM
Subject: Cooking Thyng

 

Greetings!

 

>From set-up to clean-up, from teachers to students, from dayboard to feast
-- I wish to thank all who made Cooking Thyng III such a wonderful day.  The
wealth of knowledge our teachers have to share, and the thirst for knowledge
our members seek to slake, make teaching events such a joy.  Additionally,
countless hours were spent both in and out of the kitchen in the hope that
attendees' needs were met.

 

A list like this will inevitably overlook many people, and for that I
apologise in advance. 

 

Appreciation is extended to Lady Serena for the beaded site tokens; to
Baroness Valentina, reservationist and gate keeper, and her assistants; to
Lords Padraig, Tomaloc and Pappy for set-up and take-down -- it seems to get
smoother each year;  to Lady Marietta for coordinating the merchants; to
Amari and Gretchen for their work on dayboard, the event handout, and for
picking up all the little things that were left at home.  

 

And then for the food -- ah, the food.  Thank you to everyone who
contributed dishes to the A&S display.  We will always find taste-testers
for food researchers.  Thank you to the feast cooks: Lord John Marshall
(cold course), Lord Jehan-Yves (lamb course), Baron Dietrich (chicken
course), and Master Hogge (sweets course).  You ability to bring together an
on-time, delicious feast was impressive.  Just as impressive was the kitchen
staff -- Teofilia, Jan, and James kept the kitchen running so smoothly one
would have thought they had worked together for years.  I am sure there were
others who came and went during the day, but I do not have their names.

 

To the many hands who stayed well after feast to put the site back to its
modern form, thank you.  The old adage of "many hands make light work"
certainly applied last night. 

 

Above all, warmest gratitude for the teachers who so willing shared the
fruits of their research and experience, and for the students, without whom
a class would not be necessary.

 

Until next time,

 

~ Lady Hedewigis Ockenfüß

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