What I learned from this experience:
1) There
are good reasons for some of the steps that the recipes require,
and any shorcuts I take, such as using pregrounds meat, needs to
be properly justified befopre I use them.
2) My suppliers are not as interested in my timetables as I am,
so I need to have proper storage arranged ahead of time and try
to get my ingredients at least the night before.
3) I learned that four days of bulk shopping equals about 10
fully loaded trips down three flights of stairs on the morning of
a feast.
4) A Geo Prism LSI will not carry all food for a hundred person
three course feast in one trip, no matter how often I repack it
5) I was nuts to do this, but it was a good kind of nuts.
6) Properly presented food, made with an affection for flavors,
is good food, and people will enjoy it, regardless of whether it
is period, or vegetable based.
7) I need a large separate freezer, for prepared foods and bread
dough.
8) Pizza ovens are a GOOD THING, especially for pies, and warming
or baking bread on site
9) Frozen bread dough take a hekuva long time to proof
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What will I do differently next time (If I were making this exact meal):
1) I will try to hold the line on the menu
with the autocrat, and need to have a very firm attendance number
and budget at least two weeks ahead.
2) I need to do more of the prep work ahead of time, so I need to
arrange refrigerator and freezer space from other kitchen crew.
(and have them meet me to help transport food to the site, or
rent a bigger car)
3) I will not use deli meats ever.
4) I will try to find a cheaper source of produce than Stop and
Shop (a conscious choice for convenience's sake)
5) I will get the bread or bread dough from a bulk bakery
(already lined one up for next time), instead of a specialty
baker, If I am not making it myself, ahead of time.