SC - Initial impressions of A Drizzle of Honey

[Decker, Terry D.]

Aelfwyn,

As a person who has special dietary concerns and has cooked many an SCA
feast I offer to you the following advice.  Cook for the majority.  Have
vegetarian available for those who are vegetarian.  Those of us who keep
kosher can eat vegetables at a feast unless we are so strictly kosher that
we won't eat at our own mother's house (I have some friends who are that
strict).  As far as how far to go to accommodate allergies that is an
inpossibility that nobody should be expected to accommodate.  The best you
can do is list ingredients.  If a person is that concerned about their
allergies, they will eat off board.  If I were to expect a cook to
accommodate all my allergies that person would have a difficult time
cooking a feast (The list of what I am not allergic to is quite short
compared to the list of what I am allergic to).  I think that people with
special dietary concerns need to consider that amount of work that goes
into a feast for 20+ people before they make demands for accommodations.

Sindara

P.S.: In answer to your question about kosher utensils, yes there are 3
sets of utensils (At least in my strictly kosher kitchen): 1 set for meat
meals, 1 set for dairy meals and a parve set which is basically neither
milk or meat (That which is sctrictly vegetable or fish).


At 09:40 PM 3/10/99 EST, you wrote:
>Sorry, no suggestions to your question, but I did find it interesting that
the
>post in my box just prior to yours was from the reservations person for
>Northern Lights saying she has 2 folks asking if the feast will be Kosher. 
>An earlier person had asked what items will contain any member of the lily
>family which she went on to list as onions, leeks, chives, etc. And asked if
>the same cutting board would be used to slice other items that had been used
>to cut the onions, etc., as that could be enough to cause her a problem.
>My thoughts about 10 days prior to cooking this 4 course feast for 100+ are
>around how far we should be expected to go in accommodating special requests.
>I know several recent posts have mentioned this as well. My personal feelings
>are that I will try to include something solid in each course for a standard
>vegetarian and WILL post my complete recipes on site. I will also answer any
>particular questions directed to me about what is being served prior to the
>event (and prior to asking for reservation money) or on the day of the event.
>Beyond that, I feel it is up to the individual to decide if they wish to pay
>to eat what they choose of this feast. If I choose to attend an SCA feast
on a
>day of Fast and Abstinence, it is up to me to monitor my intake, not to
expect
>the cooks to only provide those foods and quantities acceptable to my
beliefs.
>I commend Fiondel and Franz for attempting to provide something acceptably
>kosher as the off board. I guess I'd feel that I needed to learn a lot more
>before attempting to say yes, this or that is kosher. Aren't there rules
about
>keeping the utensils and dishes used for one type of food separate from
>another type of food or is that only orthodox?
>Now ducking to hide under my soapbox,
>Aelfwyn
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