https://wiki.atenveldt.org/index.php?action=history&feed=atom&title=Knowledge_Base%3AHow_To_Be_A_Feast_Steward 2026-05-03T02:26:48Z Revision history for this page on the wiki MediaWiki 1.39.5 https://wiki.atenveldt.org/index.php?title=Knowledge_Base:How_To_Be_A_Feast_Steward&diff=6501&oldid=prev 2025-09-05T23:30:41Z

<p>Created page with &quot;&#039;&#039;&#039;Written by Master Thomas Towlewardie&#039;&#039;&#039; ==== Budget ==== The budget is part of the event bid process and is to be a part of the event steward’s bid submission. # Know your budget!! # Keep in mind the type of event when making the budget – i.e. – Birthday, Mid East Feast, Tavern Tourney, or Winter’s End # Is feast part of the site fee or a separate fee # Plan your menu accordingly ==== Menu ==== Plan each Remove to be a complete meal if possible- ex. Meat an...&quot;</p> <p><b>New page</b></p><div>&#039;&#039;&#039;Written by Master Thomas Towlewardie&#039;&#039;&#039;<br /> <br /> ==== Budget ====<br /> The budget is part of the event bid process and is to be a part of the event steward’s bid submission.<br /> <br /> # Know your budget!!<br /> # Keep in mind the type of event when making the budget – i.e. – Birthday, Mid East Feast, Tavern Tourney, or Winter’s End<br /> # Is feast part of the site fee or a separate fee<br /> # Plan your menu accordingly<br /> <br /> ==== Menu ====<br /> Plan each Remove to be a complete meal if possible- ex. Meat and Vegetable.<br /> <br /> # Event- is your event themed and does your feast match the theme?<br /> # Royalty – may have special request(s)<br /> # Event Steward – may have something in mind – speak to them about heir vision for the theme<br /> # Special Occasion – wedding, investiture<br /> # Site Restrictions – kitchen limits<br /> # Dietary Restrictions/Needs<br /> ## Food Allergies<br /> ## Religious Restrictions<br /> ## Vegetarians<br /> # Determine how feast is to be served<br /> ## Sample Sketch Feast:<br /> ### Remove – Appetizers –  (determined by the type of feast) cheese, fruit, finger vegetables – broccoli, carrots,<br /> ### Remove – Chicken – use less expensive meat<br /> ### Remove – Vegetarian<br /> ### Remove – Beef<br /> ### Remove – Dessert<br /> <br /> ==== Recipes ====<br /> <br /> # Cookbooks – all types i.e. cultural/ethnic/regional<br /> # Grocery store checkout lines<br /> # Internet<br /> <br /> === Pricing ===<br /> <br /> ==== Stay within budget ====<br /> <br /> # Determine number of people to be served – get a rough count from past events.<br /> # Use recipes as a guide – serving portions per recipe (many can be stretched by one or two servings – think about portion size and where the remove is located in the serving of the feast (which remove is it)<br /> <br /> ==== Sample feast ====<br /> If recipes have not been used this is a very good idea<br /> <br /> # Invite all kinds of people, especially:<br /> ## Event Steward<br /> ## Baron and Baroness<br /> ## Picky eaters<br /> # Will let you know difficulties with recipes<br /> ## Time requirements – how far in advance can things be done<br /> ## Preparation sequences<br /> ## Cooking restrictions<br /> ## Taste preferences/adjustments<br /> # Is it a good recipe/dish?<br /> # Keep or trash the remove<br /> <br /> If you find specific items on sale before the feast – buy them. E. meat, specialty items<br /> <br /> ==== Preparations for serving the feast ====<br /> <br /> # Determine how feast is to be served<br /> ## Family Style<br /> ## Buffet Style<br /> # Discuss hall set-up with event steward<br /> # Determine number of servers needed for the feast – Only Peers can serve Head Table (Royalty)<br /> # Get necessary supplies from the Regalia Officer<br /> ## Kitchen supplies/Cleaning supplies<br /> ## Table cloths<br /> ## Serving trays/utensils<br /> ## Dish rags/soap/drying towels/rubber gloves<br /> ## Lots of trash bags (big ones) – heavy duty<br /> # Kitchen Crew<br /> ## Make sure to have at least 6-8 people in the kitchen<br /> ## Designate dish washer/dryer<br /> ## Can relieve each other<br /> ## Hall Steward – organizes servers<br /> ## Have a separate cleaning crew if you desire<br /> <br /> ==== Be organized ====<br /> <br /> # Prepare and cook as much as possible before the event<br /> # Ask friends to help store items in freezers if necessary<br /> # Know restrictions of the kitchen – visit the kitchen beforehand<br /> # Create poster of how each remove is to be plated – make it in color and label the items on the platter<br /> # Check with royalty and determine the time when they would like the feast to be served – remember that you are working for Them to make sure the event is pleasant for everyone<br /> # Create a schedule – STICK TO IT AS MUCH AS POSSIBLE!!!!!!!!!!!!!!!!!!!<br /> # KNOW YOUR MENU<br /> # Put a copy of each recipe in plastic covered sheets<br /> # Meet with servers and hall steward before the event<br /> <br /> ==== The night before ====<br /> <br /> # Make a list of everything you will need for the event<br /> # Pack everything you will need<br /> # Do not forget recipes<br /> # Do not forget ice/water for the feast as well as the kitchen crew<br /> # Make sure kitchen crew knows when to arrive<br /> # Make sure all frozen items – meats/soups are thawing<br /> # Get some rest<br /> <br /> ==== Upon arriving at site ====<br /> <br /> # Make sure to dress comfortable and appropriate for kitchen work – no dangling sleeves please, always wear comfortable shoes<br /> # Unload everything and place in refrigerators<br /> # Sanitize all food preparation surfaces<br /> # Make sure you have hot water ad that all sink drains are clear<br /> # Know what equipment you can use at the site<br /> # Post your schedule<br /> # Take a deep breath and remember to eat and drink – have a kitchen crew assigned to make sure to remind you to eat/drink/sit<br /> # Check with event steward/Royalty about court times – adjust schedule if necessary<br /> # Check with troll to get a more accurate feast count as day progresses<br /> # Have servers check in with hall steward and have the hall steward report and have the hall steward assign/designate tables for each server<br /> <br /> ==== During the event ====<br /> <br /> # Make sure to stay on schedule<br /> # Check with event steward to see if court times have changed or remained the same<br /> # Make sure kitchen stays clean as you go. This will alleviate a big headache at the close of the feast.<br /> # Make sure hall steward knows when to call for the servers and ask the Herald to call the servers to the serving area at the appropriate time<br /> # Go over serving procedures/positions with kitchen crew<br /> # Plate what items you can before the serving of the feast<br /> <br /> ==== Serving the feast ====<br /> <br /> # Have all foods ready to be plated and served<br /> # Have royalty platters ready to be served first<br /> # There should be a 15 minute interval between each remove<br /> # Make sure to have at least 2 crew members clearing returned platters and 2 crew members washing as you go.  You can use these people to help plate if necessary then return to cleaning duties.<br /> # DON’T PANIC<br /> <br /> ==== At the end of the feast ====<br /> Allow your crew to rest before final cleaning<br /> <br /> # Be sure to thank your crew over and over again. Let them know that they are appreciated.<br /> # Make sure your crew has had something to eat as well.<br /> # Have your crew recognized during final court – they deserve it<br /> # Make sure the site is cleaner than it was when you arrived<br /> # Make sure all baronial property is packed and accounted for<br /> # Make sure site equipment is returned to original places (if used)<br /> # Make sure all food is removed from freezers/refrigerators/kitchen<br /> # Set the example – be the last one out of the kitchen – you are responsible<br /> <br /> ==== Closing the event ====<br /> <br /> # Make sure all original receipts have been turned into the exchequer<br /> # If an advance of cash was given to purchase food/supplies for the feast, make sure to return all monies to the exchequer. You are responsible for the accounting of these funds.<br /> # The Site Steward has a 30 day deadline from the date of the event to submit a report to the Baron and Baroness/Seneschal/Exchequer/Chronicler.  Your report needs to be in the hands of the event steward in plenty of time so that their report is not late.<br /> # Recognize anyone who assisted you with the feast in any way at the next court night. Present them with some token of appreciation. <br /> <br /> === Sample Schedule ===<br /> <br /> * 8:30 am<br /> ** Arrive and unload food and store it appropriately<br /> ** Sanitize/clean and set-up kitchen<br /> ** Post schedule / plating diagrams<br /> ** Check to see if all frozen items have thawed<br /> ** Have recipes in plastic covered sheets handy<br /> <br /> * 9:00 am<br /> ** Prepare serving trays – cover with aluminum foil and stack<br /> ** Cut remaining veggies other food items<br /> ** Make sure crew is aware of menu and serving order<br /> ** Review crew assignments/responsibilities<br /> * 10:00 am                    <br /> ** Plate 1st remove if possible<br /> * 11:00 am<br /> ** Prepare garnishes for each remove<br /> ** Get desserts cut/plated (5th remove)<br /> * 12:00 – Noon<br /> ** Eat lunch and make sure crew eats<br /> * 12:30 pm<br /> ** Cook chicken/Beef<br /> * 1:15 pm                     <br /> ** Get ready to serve 1st remove – final garnishes<br /> ** Start plating 2nd remove<br /> * 2:00 pm<br /> ** Serve 1st Remove<br /> * 2:15 pm<br /> ** Serve 2nd Remove<br /> ** Start plating 3rd remove<br /> * 2:30 pm<br /> ** Serve 3rd Remove<br /> ** Start plating 4th remove<br /> * 2:45 pm<br /> ** Serve 4th Remove<br /> ** Finalize plating of 5th remove<br /> * 3:00 pm<br /> ** Serve 5th Remove<br /> * 4:00 pm                     <br /> ** Clean kitchen/empty trash<br /> * 6:00 pm<br /> ** Site closes</div>

Rosa