SC - potential problem foods
Peggy A. Stonnell
izzie at vcn.bc.ca
Wed Oct 1 06:29:33 PDT 1997
On Tue, 30 Sep 1997, Donna Kenton wrote:
> Jasper Fieth <cem8780 at omega.uta.edu> wrote:
>
> > > Finally, to put this thread back on topic; what spices
> > > have people here had a problem with for mass audiences?
<snip>
>
> When I cook, I've had these allergies to consider:
> mushrooms
> nuts
> shellfish
> eggs
>
> We always ask people with special dietary needs to contact the cook.
> For one feast, I had to work around allergies, vegetarians, diabetics,
> and those who keep kosher. Not everyone could eat everything I served,
> but I tried to get something for each of them in each course.
>
Try working around an allergy to pepper. And by that I mean black pepper.
Do you have any idea how many places that can turn up in? For our last
banquet, I had to come up with a vegitable based soup stock with no black
pepper.
Isobel fitz Gilbert
Lions Gate
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