dayboards-msg – 1/6/12
Comments on SCA dayboards - meals generally served in a continuous fashion during the day. Usually much simpler fare and less formal than 'sit-down' feasts.
NOTE: See also the files: feasts-msg, breakfast-msg, feast-ideas-msg, feast-serving-msg, finger-fd-fst-art, finger-foods-msg, prim-sit-fsts-msg.
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Date: Wed, 27 Sep 2000 06:59:44 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Dayboard?
lilinah at earthlink.net wrote:
> What sorts of events have dayboards - breakfasts and lunches? Are
> dayboards a function of weather? location? event type?
>
> Most of ours are outdoors, often camping. The only primarily indoor
> events i can think of are the various Collegia and 12th Night.
Speaking from an Eastern perspective, I'd say it has (or originally had)
a lot to do with event location and type. Dayboards seem primarily to
correspond to lunch, and in a case where there are a lot of morning
activities, and no place to go for lunch, with the nearest McPoopie's 20
miles away, a day board is a good idea from the convenience perspective.
We've also had situations where an evening "feast" is for some reason
impractical, due to site limitations and/or sheer numbers of gentles
arriving at a one-day event. So, for example, a fairly common scenario
is an EKU with 650 people on a site we have to vacate by 6 PM.
I would say a dayboard is also characterized (at least around here) as
being used to feed people with difficult scheduling situations, as with
the aforementioned EKU (regardless of any "lunch hour" built into the
event schedule). As a result, the day board has a tendency to go out
around 11:30 AM, to be actively replenished until around 3 PM, and not
actually removed until perhaps 4 or 4:30 PM.
I think perhaps with the increase we are all experiencing with site
fees, and the general reality that events overall are more expensive to
attend than they used to be, there is an increase in people's
expectations as to what they'll get for their event money. The growing
frequency of the day board is, I think, a part of this, and people seem
to be expecting it more as a matter of course than as a welcome
convenience. There also seems to be a distressingly growing attitude
which assumes that event staff are servants, but that's another topic.
Adamantius
Date: Sun, 5 Nov 2000 18:58:34 EST
From: Bronwynmgn at aol.com
Subject: Re: SC - Confession is good for the soul
jenne at mail.browser.net writes:
<< Suggestions, comments, criticism welcome. >>
A friend of mine was rhapsodizing about your dayboard later that day. She
said that, although it was not the largest or most elaborate she had ever
seen, it was by far the most logically and best laid-out dayboard she had
ever seen (and she does not use words like that lightly). She particularly
appreciated the clear labelling of the sauces and the handwashing bowls of
clove, sage and rosemary(?) water at the starting end of the table, so that
you could rinse your hands before picking up your food. She said she plans
to steal the idea for use in her own events.
Congratulations!
Brangwayna Morgan
Date: Fri, 16 Feb 2001 21:35:19 -0500
From: "Mike Macchione" <drkael at home.com>
Subject: Re: SC - Day Boards
> You're from the NJ area of the East Kingdom, aren't you? Hartshorn-dale
> (Bucks County PA) does some interesting dayboards involving fruit, nuts
> and other nuncheon-type foods. Kyle McCue (sp?) did an excellent dayboard
> for the Southern Region Arts Exhibition two years ago in Rusted Woodlands.
> One of the outstanding features was Savory Toasted Cheese.
the spelling is close... its Kael (short for Mikael)
Having done a number of dayboards, and been told that some of my "dayboards
have been better than some of feasts", I have learned a number of things.
First off, people like variety. They want a varied spread of foods.
Likewise, they want different foods from one dayboard to the next.
One of the tricks I have used is to serve some broiled chicken legs, thighs,
and wings. I make them up in a variety of fashions, seasoning them with
different spices. They're cheap, easy and people think its cool that there
is "real meat' on the day board. Meat loafs also go over well.
Kael
Date: Wed, 21 Feb 2001 23:32:23 -0800
From: "Bonne of Traquair" <oftraquair at hotmail.com>
Subject: Re: SC - Dayboard for University
>I'm putting together the dayboard for a Kingdom University, and I'm a bit
>unsure as to quantities of food.
>
>If I was putting together a full feast, I'd be fine. But what about
>dayboard?
>I'm told to anticipate about 200 people. ... not sure
>how to calculate how much I can expect people to eat for the dayboard.
> - Rowen
I don't know really what procedure is implied by 'dayboard'. Is this pay in
advance and be allowed to serve yourself/be served from a buffet table? or
is it more like a cafeteria (choose items as you go down the table, pay by
the item after choosing).
When I organized a 'cafeteria style' lunch, I was advised to expect to sell
about 150 lunches. I brought about 100 of each item, except for bread. I
had 250 six-inch rolls as I figured to sell bread with every combination and
I thought that if I ran out of bread, I'd see sales of everything else drop
to nothing. And that's what happened, no matter what else people bought,
they wanted bread and even extra bread.
Bonne
Date: Thu, 22 Feb 2001 08:40:13 -0500 (EST)
From: Jenne Heise <jenne at mail.browser.net>
Subject: Re: SC - Dayboard for University
> I don't know really what procedure is implied by 'dayboard'. Is this pay in
> advance and be allowed to serve yourself/be served from a buffet table? or
> is it more like a cafeteria (choose items as you go down the table, pay by
> the item after choosing).
In my part of the world, an additional fee for dayboard is unusual. This
of course leads to fun and excitement in food estimation. ;)
- --
Jadwiga Zajaczkowa
Date: Wed, 02 May 2001 17:55:12 -0000
From: "Olwen the Odd" <olwentheodd at hotmail.com>
Subject: Re: SC - What would you do? or 2 months to freak out
>Question: how many places have an 'included' dayboard as opposed to the
>'pay extra' model everyone is working on...
>--
>Jadwiga Zajaczkowa, mka Jennifer Heise jenne at mail.browser.net
Here in Bright Hills we usually include a light lunch which is usually soup
and bread and perhaps some cheese sometimes some fruit. At some of our
weekend events one of the Guilds may opt to do a breakfast for donations to
help raise a little money for that Guild. The childrens Guild does that a
lot. Sometimes the armours Guild. Then at some events if our Cooks Guild
is not cooking for the event we usually ask if we can have a bake sale which
is mostly sweets so as not to interfere with any lunch or feast plans of the
cooks.
Olwen
From: jenne at fiedlerfamily.net
Date: Mon, 15 Oct 2001 09:15:44 -0400 (EDT)
To: <sca-cooks at ansteorra.org>
Subject: [Sca-cooks] Dayboards
> I still can't imagine how everyone doing a dayboard can figure out the amout
> of food to make if you don't know how many will be there. Is a dayboard a
> meal or just things to knosh on? Dayboards and offboards are unfamilar in
> Trimaris. Guess it goes back to tradition.
Dayboards are usually something between a meal and a nosh. You figure that
you have to feed as many servings as you expect to get attending-- you
just make it a 'light lunch': bread, cheese, soup, nibblies, etc;
sometimes pies, meats and other protein sources.
-- Jadwiga Zajaczkowa
Date: Mon, 15 Oct 2001 19:25:58 -0400
From: Tara Sersen Boroson <tsersen at nni.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Dayboards
> << Is a dayboard a meal or just things to knosh on >>
>
> Think of dayboard as a buffet. Lots of carbohydrates to fill the stomach with
> protein and vegetables/fruits to round out the table.
Buffet, yes. But, the makeup of it really depends on the kind of event.
For fighting events, people often try to go a little heavier on
protein, salt and water content foods. For more genteel indoor events,
people may try for a very period spread with many neat things. If there
is no feast, people will often make the dayboard a little more
extravagent. Cold-weather events will often provide lots of hot soups
and things to keep people warm as well as fed.
As for, is it a meal or just munchies, I'd say it's usually meant as a
light meal served buffet style. It's more than munchies, but not quite
a fill-your-plate and sit down for a big meal kind of thing.
-Magdalena
Date: Mon, 4 Mar 2002 06:24:19 -0500
To: sca-cooks at ansteorra.org
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: [Sca-cooks] Imaginary list was Re: Irish Stew recipe
I confess I haven't the patience to do really spectacular dayboards.
Maybe if I only had to do a dayboard and didn't see them as a
distraction from the feast, it would be different. I generally
provide a meat pottage and a vegetable pottage, garnishes to dress
them up a bit, bread, and fruit. I've occasionally made large
herbolastes, not exactly to order, but large ones in 16",
oven-friendly saute pans, about every 15 minutes, so they don't sit
out and become slimy concrete.
Adamantius
From: "Randy Goldberg MD" <goldberg at bestweb.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Imaginary list was Re: Irish Stew recipe
Date: Mon, 4 Mar 2002 07:22:28 -0500
> I confess I haven't the patience to do really spectacular dayboards.
> Maybe if I only had to do a dayboard and didn't see them as a
> distraction from the feast, it would be different. I generally
> provide a meat pottage and a vegetable pottage, garnishes to dress
> them up a bit, bread, and fruit. I've occasionally made large
> herbolastes, not exactly to order, but large ones in 16",
> oven-friendly saute pans, about every 15 minutes, so they don't sit
> out and become slimy concrete.
We did something similar for dayboard at our MSR Valentine's event... I
wouldn't call it "spectacular", but it was more than the average dayboard.