50899Re: [Authentic_SCA] on feast help
- Jul 5, 2005bronwynmgn@... wrote:
>My method for dealing with allergies and vegetarians and food dislikes isI think that's actually good cooking as well as good allergy planning--
>all the same:
>I plan my menus so that no more than 1/3 of the total number of dishes
>contain the same ingredient.
afterall, people don't want to eat fifteen dishes that all taste the same.
>I absolutely expect people to contact me ahead if they have special food
>I find that people in my area very rarely will contact the cook about food
>allergies or needs - I think I've had two do it over the course of 8 or so
>feasts I've cooked.
needs. If people don't do it, it needs to be added in large letters to
any feast publicity.
>I have worked in kitchens where the cook has made specialWhether I make anything special depends on what I'm making to begin with
>portions for people with allergies and I find it altogether too complicated and
>time-consuming to do on a regular basis.
and what the allergies are. Sometimes it's purely a matter of making up
an ingredients list and having the servers call the attention of anyone
with allergies to it-- other times, it's making something extra.
Somethimes I can kill several birds with one stone by making an extra
dish that will suit people with more than one allergy or food
preference. Basically, I try to make sure that no-one gets left out of
any substantial portion of the meal, _not_ that there are seperate
portions and alternates for each and every little thing.
Adele de Maisieres
Quot homines, tot sententiae.
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