[Sca-cooks] Accomodating different needs (was various Vegetarian threads)

[Sue Clemenger]

I haven't had the time to sort through all the SCA-Cooks messages that
came pouring into my inbox last night, so forgive me if this is a dead
thread, or someone else has brought it up?
I live, and cook, in an area that doesn't have a lot of SCA members who
are vegetarians or vegans.  We actually have more folk who lean in the
other direction, and think that they're not really fed and full until
they've consumed large chunks of animal.
I figure it's my responsibility (as hostess/cook/chief bottle washer) to
do a reasonable job accomodating folks' food needs/preferences, but I
don't think of myself as a short-order cook, either.  Within my chosen
context (SCA time period, any one of various regional cuisines,
depending on what my sources are), my meals are balanced as best I can
(balanced in the modern sense...mix of protein, carbs, veggies,
sweets).  Menus are published well in advance, and folks with special
dietary restrictions are urged to contact me before the event. Most
times, they're easily accomodated...we have a Baroness who doesn't like
bell peppers (that's an 'uh, duh' for period feasts! <g>), a couple of
people who aren't big on sauces or salad dressings and goopy stuff, and
several folk who can't eat pork.  A couple of ovo-lacto vegetarians, and
an occasional vegan.  If I know there'll be vegetarians in attendance,
the grain-based dishes and cooked veggie dishes are prepared with
vegetable broths.  Or I buy kosher sausages for those who can't have the
homemade pork ones.  I think of these as reasonable.
Or I search for recipes that offer alternatives--at this past Harvest
Court, one of our lunch dishes was a Tagine with Cheese (from the Anon.
Andalusian cookbook).  The featured recipe included small birds in an
egg/cheese surround (I visualized it as an Islamic equivalent to one of
those breakfast quiches), but actually stated that it could be made
without meat, or with different (suggested) seasonings.  So I made it
without meat.  It was apparently quite popular with everyone there....

There have been occasions, however, when the menu really doesn't lend
itself to meat-substitutions, or quichey things.  In those cases, I'll
warn folks in advance, and offer them the chance to eat feast at a
discount (usually half-price, like the "children under 12" discount).
This allows them to make their own protein arrangements, and still eat
with their friends.
Does anyone else do things like this?