SC - Re: Peach Mead...

[Nick Sasso]

>I don't list out all my ingredients, I am too busy cooking with them to
>be spending all day typing them out; and besides, it may be that I have
>some secret blend of herbs and spices I don't want to share!  (ask
>anyone who has had my hedgehogs whether I will reveal all their
>ingredients)

This is dangerous.I have been cooking SCA feasts for 8+ years. I believe 
in personal responsiblity. The person with the allergy is responsible for 
managing their allergy, not me. I know ahead of the feast what I am 
serving and what ingredients are going to be used in each item. I print 
out the ingredients list for each item and post it at the gate and 
outside the kitchen (there is software that makes this easy enough to do 
and I did it anyway before it was easy). The person with allergies can 
then check the list and determine what they can and cannot eat. When a 
dish is served, I (or my head server) tells the servers what dish they 
are serving so they can tell the diners who should by then know what 
dishes they will & will not eat.  If you DON'T post a list and DON'T 
reveal ingredients then the person cannot manage their allergies 
adequately.  I disagree with this practice.  

Some folks don't expect special treatment because of their allergies and 
all they want to know is what dish(s) to avoid. The ingredients list 
provides them the ability to manage their allergies without bothering the 
cook.

I do provide seperate dishes for vegetarians to replace meat dishes when 
requested. I also will try to provide seperate dishes for those with 
allergies when notified. That rarely happens here in Ansteorra though. I 
do not accomodate allergies on the day of the event. I just point out the 
ingredients list and let the person decide for themselves what they can 
and cannot eat.

Clarissa di Firenze.
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