The food, overall, was well received. Since I wasn't able to spend time keeping an eye on the diners, my husband reported that most of what food came back, was after the first course. The servers, on the other hand, tried everything and then asked for more. In fact, many people had no idea that they were eating turnips at all. The secret, peel, cut up and cook the turnips for about ten minutes in boiling water, then throw out the water.
Turnips lose a lot of their bitterness that way.
As to the money is no object thing I mentioned earlier, that's not technically true. However, after some discussion between myself and my apprentice Claire, we decided that we'd provide the feast at no cost and just ask for a site fee. Especially since 12th Night is the weekend before Winter Coronet, traditionally a rather expensive event, and we were pretty sure nobody could afford two spendy events in a row. This also gave us a lot of leeway as to what we were willing to serve. We easily spent the most money on fish over any other item or ingredient.