SC - meat days and fast days - MIXED?

[HICKS, MELISSA]

Greetings all,

Just another spin on the vegetarians/feast serving topic .....

I have a food allergy, food intolerance's and occasionally cook feasts.
My allergy (avocado) and most of my sensitivities are new world foods
(tomato, broccoli etc.) so I don't generally bother informing SCA cooks.

Until that was, I turned up to a Principality event a couple of years
ago where I could not eat one savory dish .... my fault - I did not
inform them.

As a cook I try to make my savory meals one third red meat, one third
white meat and one third vegetarian/vegetable.  If I am only doing two
soups or stews I try to make one vegetarian.

I have had one vegetarian storm into my kitchen and demand that no-one
else eat the vegetables (the concept of an omnivore cannot be included
in his mindset) but on the whole vegetarians are usually happy with
these proportions.

If contacted ahead of time I will try to include other peoples allergies
or intolerance's (e.g. if informed a Coeliac is coming I will use
cornflour as a thickener instead of wheat flour and inform them on the
night which dishes they should avoid - I used commercial pastry etc.).
But if you don't tell me until the night of the feast - tough luck !!
As I usually do buffets much of the food is pre-cooked, I cannot change
things on the night, and frankly don't want to.  Same as I would not
expect people to do it for me.

I am cooking an illusion feast next February (Filippa - great to see you
here, I'll be asking you some questions on sotolties soon !!!) and
unfortunately due to the nature of the even I will not be able to do
anything special on the night (even if I had wanted to).  So in all the
flyers I have listed that dietary considerations MUST be made known when
booking !!  

I am afraid that due to the nature of the event, that is all I can do !!

Meliora (Polit, Lochac, The West).

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