SC - Words of wisdom
Bronwynmgn@aol.com
Bronwynmgn at aol.com
Mon May 10 17:49:37 PDT 1999
As an example of having enough variety in a feast to cover most allergy
questions:
At the feast I cooked Saturday for my shire, we had a regular attendee
(not from our shire) who is allergic to glutens. This rules out most grains
or anything made from them, including white vinegar. I didn't know she was
coming until about a week ahead, but I also know that she brings her own food
just in case, and doesn't get upset if she can't eat the feast. The menu
that I had prepared months ahead of time, without knowing she was coming,
allowed her to eat: boiled chicken with hard-boiled egg garnish (the sauce,
containing both bread and white vinegar, was served on the side); salad with
dressing, and the insides of the open face mushroom tart (at least she told
me on the phone that she could do that) in the first course; and roast pork
(neither sauce for it, however, but again they were served on the side), rice
cooked in almond milk, makke ( a bean paste dish), and peascoddes in the
second course. In other words, out of an 8 dish feast, she was able to eat
at least part of every dish except one, the losyns ( a pasta dish). On
several occasions she came to me to doublecheck items that she wasn't sure
she could identify from the table menu/ingredients list - ie, which sauce was
which. I didn't have a problem with that; she checked once for each course,
when I was already out in the serving area supervising the servers and
accessible over a low counter to the populace.
I had one other lady who is allergic to mushrooms. She also called ahead
of time, but the only dish containing mushrooms was the mushroom tart. There
were several vegetarians present; they could eat all the dishes except for
the two meat dishes and the sauces for them. One dish contained wine, so our
recovering alcoholic simply gave that one a miss, as did the lady allergic to
alcohol. There were even three items that I believe would have suited
vegans; the salad, the bean paste, and the rice - and I could have made them
a serving of peascoddes without butter if they had requested it (but as far
as I know there weren't any vegans there).
I wasn't deliberately thinking about accomodating all of these different
people when I created the menu - I simply looked for a large variety of foods
and tried to make sure that no single ingredient appeared in too many of
them. All right, I did consciously make three out of four dishes in each
course vegetarian friendly, but we have several vegetarians in our shire.
Brangwayna Morgan
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