SC - Clarification-long

[PhlipinA@aol.com]

Anne-Marie said...
<big snip>

>As cooks we have the responsibility to provide food edible to the biggest
>portion of our audience that we can. We have allergics and we have food
>weenies and we have food snobs (like me! :)), and we can cater to all if we
>just take care to do a few things....
>1. post the ingredients so folks can check for themselves, and dont go
>changing them at the last minute. Given the choice I will often check out
>the menu before I buy my ticket.  
>2. encourage your feast goers to ask questions. I often will go to the
>kitchen and ask a head cook if there's walnuts in ANYTHING. She'll usually
>know if somebody got hit with a bolt of creativity at the last minute and
>put them in even though they're not on the recipe.
>3. dont put any one ingredient in every dish. This makes sense from a
>culinary standpoint as well...you wnat a balance of contrasting flavors,
>not a meal hwere everything tastes like poudre douce, or a dish where
>everything is swimming in butter. If you make suer that there's something
>for vegetarians in every course too (ie sub in veggie broth where you can),
>they'll be happy.
>
>you cant please everybody every time. But with a bit of careful planning,
>you can plese the majority of folks. and that's what its all about anyway,
>right?

And right you are Ann-Marie. Because of the service  we provide (and I don't
want to argue that this is a service) we do have the responsiblity just as
she describes.

M.

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