SC - re:allergies

[Ceridwen]

I've been reading all the rants with great interest, both as a feastcrat
and an allergic person. I  do post my ingredient list, and menu in
advance and on the kitchen door at the event. I have, however, stopped
making special allowances even if notified ahead of time, due to the
past experiences (3 feasts in a row) when the special dishes I did make
were not required after all. Seems the persons decided to go off-board,
or out to dinner off site and never let me know. In the meantime, I was
making my Hall Steward crazy trying to find those people to make sure
they got their food! I am basically rude-intolerant, and won't allow
this to happen again.
    Now, about ingredient lists... I am a self-confessed "cheater" who
uses  certain modern ingredients like biscuit mix, Worcestershire sauce,
and Bouillon cubes or flavored "soup bases" as well as commercially
baked bread products. Do you think it is necessary for me to include all
*their* ingredients on the list, or just the products themselves (my
current practice)? Also, if a person has an alcohol allergy, such as
Clarycya (sp?) does that include what is sold as "non-alcoholic" wines
or beers? I'm cooking on a site in two weeks that will not even allow
cooking wines on their property, so I have decided to go this way.. I
know it won't be as good, but am at a loss as to what to substitute?

Ceridwen



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