How To Be A Feast Steward

Written by Master Thomas Towlewardie

Budget

The budget is part of the event bid process and is to be a part of the event steward’s bid submission.

1. Know your budget!!
2. Keep in mind the type of event when making the budget – i.e. – Birthday, Mid East Feast, Tavern Tourney, or Winter’s End
3. Is feast part of the site fee or a separate fee
4. Plan your menu accordingly

Menu

Plan each Remove to be a complete meal if possible- ex. Meat and Vegetable.

1. Event- is your event themed and does your feast match the theme?
2. Royalty – may have special request(s)
3. Event Steward – may have something in mind – speak to them about heir vision for the theme
4. Special Occasion – wedding, investiture
5. Site Restrictions – kitchen limits
6. Dietary Restrictions/Needs
   1. Food Allergies
   2. Religious Restrictions
   3. Vegetarians
7. Determine how feast is to be served
   1. Sample Sketch Feast:
      1. Remove – Appetizers –  (determined by the type of feast) cheese, fruit, finger vegetables – broccoli, carrots,
      2. Remove – Chicken – use less expensive meat
      3. Remove – Vegetarian
      4. Remove – Beef
      5. Remove – Dessert

Recipes

1. Cookbooks – all types i.e. cultural/ethnic/regional
2. Grocery store checkout lines
3. Internet

Pricing

Stay within budget

1. Determine number of people to be served – get a rough count from past events.
2. 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)

Sample feast

If recipes have not been used this is a very good idea

1. Invite all kinds of people, especially:
   1. Event Steward
   2. Baron and Baroness
   3. Picky eaters
2. Will let you know difficulties with recipes
   1. Time requirements – how far in advance can things be done
   2. Preparation sequences
   3. Cooking restrictions
   4. Taste preferences/adjustments
3. Is it a good recipe/dish?
4. Keep or trash the remove

If you find specific items on sale before the feast – buy them. E. meat, specialty items

Preparations for serving the feast

1. Determine how feast is to be served
   1. Family Style
   2. Buffet Style
2. Discuss hall set-up with event steward
3. Determine number of servers needed for the feast – Only Peers can serve Head Table (Royalty)
4. Get necessary supplies from the Regalia Officer
   1. Kitchen supplies/Cleaning supplies
   2. Table cloths
   3. Serving trays/utensils
   4. Dish rags/soap/drying towels/rubber gloves
   5. Lots of trash bags (big ones) – heavy duty
5. Kitchen Crew
   1. Make sure to have at least 6-8 people in the kitchen
   2. Designate dish washer/dryer
   3. Can relieve each other
   4. Hall Steward – organizes servers
   5. Have a separate cleaning crew if you desire

Be organized

1. Prepare and cook as much as possible before the event
2. Ask friends to help store items in freezers if necessary
3. Know restrictions of the kitchen – visit the kitchen beforehand
4. Create poster of how each remove is to be plated – make it in color and label the items on the platter
5. 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
6. Create a schedule – STICK TO IT AS MUCH AS POSSIBLE!!!!!!!!!!!!!!!!!!!
7. KNOW YOUR MENU
8. Put a copy of each recipe in plastic covered sheets
9. Meet with servers and hall steward before the event

The night before

1. Make a list of everything you will need for the event
2. Pack everything you will need
3. Do not forget recipes
4. Do not forget ice/water for the feast as well as the kitchen crew
5. Make sure kitchen crew knows when to arrive
6. Make sure all frozen items – meats/soups are thawing
7. Get some rest

Upon arriving at site

1. Make sure to dress comfortable and appropriate for kitchen work – no dangling sleeves please, always wear comfortable shoes
2. Unload everything and place in refrigerators
3. Sanitize all food preparation surfaces
4. Make sure you have hot water ad that all sink drains are clear
5. Know what equipment you can use at the site
6. Post your schedule
7. 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
8. Check with event steward/Royalty about court times – adjust schedule if necessary
9. Check with troll to get a more accurate feast count as day progresses
10. Have servers check in with hall steward and have the hall steward report and have the hall steward assign/designate tables for each server

During the event

1. Make sure to stay on schedule
2. Check with event steward to see if court times have changed or remained the same
3. Make sure kitchen stays clean as you go. This will alleviate a big headache at the close of the feast.
4. 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
5. Go over serving procedures/positions with kitchen crew
6. Plate what items you can before the serving of the feast

Serving the feast

1. Have all foods ready to be plated and served
2. Have royalty platters ready to be served first
3. There should be a 15 minute interval between each remove
4. 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.
5. DON’T PANIC

At the end of the feast

Allow your crew to rest before final cleaning

1. Be sure to thank your crew over and over again. Let them know that they are appreciated.
2. Make sure your crew has had something to eat as well.
3. Have your crew recognized during final court – they deserve it
4. Make sure the site is cleaner than it was when you arrived
5. Make sure all baronial property is packed and accounted for
6. Make sure site equipment is returned to original places (if used)
7. Make sure all food is removed from freezers/refrigerators/kitchen
8. Set the example – be the last one out of the kitchen – you are responsible

Closing the event

1. Make sure all original receipts have been turned into the exchequer
2. 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.
3. 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.
4. Recognize anyone who assisted you with the feast in any way at the next court night. Present them with some token of appreciation.

Sample Schedule

• 8:30 am
  • Arrive and unload food and store it appropriately
  • Sanitize/clean and set-up kitchen
  • Post schedule / plating diagrams
  • Check to see if all frozen items have thawed
  • Have recipes in plastic covered sheets handy

• 9:00 am
  • Prepare serving trays – cover with aluminum foil and stack
  • Cut remaining veggies other food items
  • Make sure crew is aware of menu and serving order
  • Review crew assignments/responsibilities
• 10:00 am                    
  • Plate 1st remove if possible
• 11:00 am
  • Prepare garnishes for each remove
  • Get desserts cut/plated (5th remove)
• 12:00 – Noon
  • Eat lunch and make sure crew eats
• 12:30 pm
  • Cook chicken/Beef
• 1:15 pm                    
  • Get ready to serve 1st remove – final garnishes
  • Start plating 2nd remove
• 2:00 pm
  • Serve 1st Remove
• 2:15 pm
  • Serve 2nd Remove
  • Start plating 3rd remove
• 2:30 pm
  • Serve 3rd Remove
  • Start plating 4th remove
• 2:45 pm
  • Serve 4th Remove
  • Finalize plating of 5th remove
• 3:00 pm
  • Serve 5th Remove
• 4:00 pm                    
  • Clean kitchen/empty trash
• 6:00 pm
  • Site closes