SC - Rehashing tho'ts on allergies and menus

[S.Albert]

><< just make
> sure they have other things to choose.
>
>                                                 Melusine >>
>
>This is the ultimate "secret" to successful feasts> Make sure that there is a
>variety of flavors, smells, tastes and textures. Do not use the same spices,
>etc. in every dish. Provide enough balance so there is enough for all no
>matter what their food preferences and/or food restrictions may be.
>
>If you are careful in menu planning then it will be a rare person that cannot
>find some things that they can eat at a feast in enough abundance so that
>those with personal restrictions/dislikes will leave the feast table filled
>and satisfied.
>
>Ras

This is exactly where we have problems up here. When we're doing feast for
75-100 with but a handful of people, there are two choices: fewer dishes
and more of each one, or more dishes to offer just that variety mentioned
above. I much prefer the latter (and will make special dishes by adapting a
served dish for those with special problems if I know sufficiently in
advance), and as a result our small group tends to get very burned out. We
did Mediterranean last summer (from Spain to Persia) and precooked lots,
but still worked all day Friday and Saturday to pull it off. I don't know
the solution: limiting feast to even 50 would create too much irritation to
even try, based on past principality tradition. Sigh. It's just nice to
know I'm not a isolated idiot in my feasting ideas.

Morgana

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